While the rice cooks, start the stew by browning bacon in a heavy bottomed pan over medium heat until it becomes crispy and the fat renders out a bit. Add the onions and cook until they are tender, about 5 minutes, then add the garlic and cook until you can smell it, about 1-2 minutes.
Spanish Style Black Bean Stew
Adapted from Dave Lieberman
2-3 slices bacon, finely chopped
1 medium onion, chopped
1 large garlic clove, minced
1 can diced tomatoes
1/4 C chicken broth
Heaping T of ketchup
1 1/2 tsp. worcestershire sauce
1/2 T chili powder (or more if you like spice)
2 cans low sodium black beans, drained
Salt & Pepper, to taste
1/2 bunch of cilantro, chopped
Juice of 1/2 a lime
About 3 C cooked rice (1 cup uncooked)
In a dutch oven or heavy bottomed pan, brown the bacon over medium heat until the fat renders, about 5 minutes. Add the onion and cook until it becomes translucent and tender, about 5 minutes more. Add the garlic and cook until you can smell it, 1-2 minutes. Turn the heat down to low.
Add the canned tomatoes, broth, ketchup, worcestershire sauce and chili powder. Stir then add the beans. Bring the stew to a boil and then turn it down to simmer for 10-15 minutes.
Meanwhile, chop the cilantro. Add the cilantro to the stew with the lime juice and stir. Add salt & pepper to taste, being careful with the salt, as both the beans and the bacon will already be salty.
Place about 1/4 C cooked rice in the bottom of your bowl, top with cheese and a ladle full of soup. Garnish with more cheese, a spoon of sour cream and more cilantro if desired.