Best 2 Smoky Black Bean And Rice Stoup Recipes

Indulge in a symphony of flavors with our tantalizing Smoky Black Bean and Rice Stoup, a hearty and wholesome dish that embodies the essence of comfort food. This delectable stew boasts a captivating smoky aroma, thanks to the infusion of chipotle peppers, cumin, and paprika, which harmoniously blend with the earthy notes of black beans and the nutty flavor of brown rice. Accompanying this delightful stoup are three equally enticing recipes: a refreshing Cucumber and Tomato Salad, a zesty Avocado Salsa, and delectable Cornbread Muffins. These culinary creations perfectly complement the stoup, offering a medley of textures and flavors that will tantalize your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

SMOKY BLACK BEAN AND RICE STOUP

Smoky Black Bean and Rice Stoup image

Categories Sauce Bean Rice Dinner Simmer Boil

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
3 bacon slices, chopped
1 bay leaf
2 celery ribs, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 cup frozen corn kernels
2 15-ounce cans black beans
1 tablespoon ground coriander, a palmful
1 tablespoon chili powder, a palmful
1 1/2 teaspoons ground cumin, 1/2 palmful
1 tablespoon Worcestershire sauce (eyeball it)
2 teaspoons hot sauce (eyeball it)
Coarse salt and coarse black pepper
1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen
1 8-ounce can tomato sauce
1 quart chicken stock
1 cup white rice

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.

SMOKY BLACK BEAN AND RICE STOUP

Smoky Black Bean and Rice Stoup image

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

Ingredients

2 tablespoons extra virgin olive oil
3 slices bacon, chopped
1 bay leaf
2 celery ribs, chopped
1 medium onion, chopped
4 garlic cloves, minced
1 cup frozen corn kernels
2 (15 ounce) cans black beans
1 tablespoon ground coriander
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
coarse salt
coarse black pepper
1 (15 ounce) can diced fire-roasted tomatoes (Muir Glen)
1 (8 ounce) can tomato sauce
1 quart chicken stock
1 cup white rice

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.

Tips and Conclusion

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful spices, and well-stocked pantry staples are the foundation of a great stoup. Choose organic and local produce whenever possible.
Don't skip the browning step: Browning the vegetables and protein in a little bit of oil adds depth of flavor to the stoup. Don't crowd the pan or the vegetables will steam instead of brown.
Use a rich broth: A flavorful broth is essential for a delicious stoup. Use a homemade broth if you have time, or choose a high-quality store-bought broth.
Add some smoky flavor: Smoked paprika, chipotle powder, or a smoked ham hock are all great ways to add smoky flavor to the stoup. If you're using a ham hock, be sure to remove it from the pot before serving.
Let the stoup simmer: Simmering the stoup for at least 30 minutes allows the flavors to meld and develop. The longer you simmer it, the better it will taste.
Serve with your favorite toppings: Shredded cheese, sour cream, avocado, and cilantro are all classic stoup toppings. Get creative and experiment with different toppings to find your favorites.

Conclusion: Smoky black bean and rice stoup is a hearty, flavorful, and satisfying meal that's perfect for a cold night. It's also a great way to use up leftover rice and beans. With its smoky flavor, hearty texture, and customizable toppings, this stoup is sure to become a favorite in your household. So next time you're looking for a quick and easy meal that's packed with flavor, give smoky black bean and rice stoup a try. You won't be disappointed.