Wednesday, September 26

Black Bean Stew

This meal was inspired by a dinner my husband and I had years ago at a Spanish tapas restaurant. It was a simple Black Bean Soup served over white rice and it became one of my all time favorite dishes. This is my recreation of that soup, tweaked to be slightly more like a stew and not brothy at all. This recipe is one of the very easiest and quickest meals I make, which is why I love whipping it up during the work week. It's also incredibly warm and comforting, perfect for those cool Fall nights that are right around the corner.
First, cook white, brown or jasmine rice according to package directions. I like to use jasmine rice in my mini rice cooker.
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.
 Turn the heat down to low and add the tomatoes, ketchup, worcestershire sauce, spices and broth. Add the black beans and then turn the heat up to a boil before bringing it back down to a simmer.
 Simmer the stew for 10-15 minutes. Meanwhile, chop up the cilantro.
 Add the cilantro and lime juice to the stew and then simmer for a few minutes more. At this point, you could serve the dish right away or cool and reheat it for later.
 Layer the rice on the bottom of the bowl. Sprinkle a bit of cheese over the rice, then scoop a ladle of stew on top. I like to spoon some sour cream over the top with more cheese and a dash of cilantro.

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. 


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