SMOKY BLACK BEAN AND RICE STOUP
Make and share this Smoky Black Bean and Rice Stoup recipe from Food.com.
Provided by ratherbeswimmin
Categories Black Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat a soup pot over medium-high heat; add olive oil, then add the bacon; cook 3-4 minutes to render to fat.
- Add in the bay leaf, celery, onions, and garlic; cook 3-4 minutes to soften the veggies.
- Add in corn and 1 can black beans and their juice.
- Drain the other can, then add half the can of beans.
- Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the pot.
- Add in coriander, chili powder, cumin, Worcestershire, hot sauce, salt/pepper to taste.
- Stir in the tomatoes, tomato sauce, and stock; cover pot, increase heat to bring the stoup to a boil.
- Add in the rice; cover the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes.
- Adjust seasonings and serve.
ULTIMATE BLACK BEAN AND RICE SOUP
When I had my liver transplant in Denver, CO there was a Gunther Toody's Diner across the street from the hotel where I stayed. There was a Black Bean Soup on the menu that I just loved. After coming home to Oklahoma, I have searched, in vain, for a Black Bean Soup that came even close to what the diner served. I finally searched recipes and have come up with my version that best copies Gunther Toody's.
Provided by KitKat54
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
- Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
- Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
- Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
- Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.
Nutrition Facts : Calories 317.3, Fat 5.5, SaturatedFat 1, Cholesterol 0.1, Sodium 1135.8, Carbohydrate 54.8, Fiber 11.8, Sugar 2.8, Protein 15.9
SMOKY BLACK-BEAN SOUP WITH SAUSAGE
Cozy and filling, this weeknight friendly soup stars Andouille sausages and fire-roasted tomatoes. They give canned black beans a complex, smoky flavor in just 40 minutes.
Provided by Sarah Carey
Categories Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
- Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
- Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.
SMOKY BLACK BEAN AND RICE STOUP
Steps:
- Heat a medium soup pot over medium-high heat. Add the EVOO, then add the bacon and cook for 3 to 4 minutes to render the fat. Add the bay leaf, celery, onions, and garlic and cook for 3 to 4 minutes to soften the veggies. Add the corn and 1 can of black beans and their juice. Drain the other can, then add half the can of beans. Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the soup pot-this will make the stoup souper-thick! Season the veggies and beans with the coriander, chili, ground cumin, Worcestershire, and hot sauce. Season the mixture with salt and pepper to taste. Stir in the tomatoes, tomato sauce, and stock, then cover the pot and raise the heat to bring the stoup to a boil. Add the rice and cook the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes. Adjust the seasonings and serve.
SMOKEY BLACK BEAN SOUP
I made this when I was coming down with cold symptoms and wanted a comforting soup that I could taste despite my stuffy nose. I thought it was geat so I thought I'd share. Please note: There is NO substitution for smoked paprika. Servings are totally guessed.
Provided by Parsley
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a pot over med heat.
- Add the onions, celery and garlic and saute for about 5 minutes.
- Add the broth, tomatoes, cilantro, cumin, and smoked paprika. Bring to a soft boil. Reduce heat, and cover and simmer for 20 minutes.
- Add the black beans and simmer for an additional 10 minutes.
- Stir.
- At this time, if desired, puree 1/3 to 1/2 of the soup for a thicker texture. Totally optional.
- Add salt, if needed.
- Serve garnished with a dallop of the optional FF sour cream.
Nutrition Facts : Calories 185.2, Fat 3.8, SaturatedFat 0.7, Sodium 402.5, Carbohydrate 28.2, Fiber 9.2, Sugar 5.2, Protein 11.1
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