Black Bean Stoup
I must confess...I don't cook. Like, ever. However much I would like to be able to cook, I just don't ever feel like it. Also, I hate doing the dishes.
Back in the day (college) I was slightly obsessed with Rachael Ray. I used to watch an hour of 30-Minute Meals every day. Now she annoys the crap out of me, but I still think she's a good cook. So, during the obsessed-with-Rachael-Ray-phase I began collecting her cookbooks. All in all, I've tried maybe three of her recipes. Of those three, I've made one in particular about twenty million times: black bean stoup. Stoup? Yes, stoup. It's Rachael's word for a dish that's thicker than a soup but thinner than a stew. Stoup.
It's my all time favorite meal and I love making a whole pot just for myself and eating on the leftovers for about a week. I also like to make it for my grandparents and Moms. Of course, they love it too! :)
I fully intended to make a pot of black bean stoup for Moms and me on Easter Sunday before I got a call from the groomer saying Riley Belle cut her foot while in the bath (more on this later...). So scratch the stoup plans for Easter Sunday...we ordered pizza :) Typical dinner at the Whitten household. Either that, or Joe's-to-Goes. Yum.
Anyways, I had already purchased all the ingredients early on Sunday and brought them back to Athens with me when I came back to my apartment today. Since I wasn't working tonight I told myself I was going to make my stoup and it was just as delicious as always.
Here's the recipe (From Rachael's book, 365: No Repeats):
2 tablespoons of EVOO (extra virgin olive oil)
1 dried bay leaf
1 jalapeno pepper, seeded and chopped
4 garlic cloves, chopped
3 celery ribs with greens, chopped
1 large onion, chopped
1 red bell pepper, corded, seeded, and chopped
3 15-ounce cans black beans
2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
salt and freshly ground pepper, to taste
1 quart chicken or vegetable stock or broth
1 15-ounce can diced tomatoes
Heat a medium soup pot over medium-high heat. Add the EVOO to the hot pot, then add the bay leaf, jalapenos, garlic, celery, and onions. Cook for 3 to 4 minutes, then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. With the remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with the cumin, coriander, salt, pepper. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat and simmer for 15 minutes over low heat.
And, voila! Easy peasy! :)
Just, as a side note...I don't generally follow these ingredients specifically. I generally leave out the jalapenos (too spicy!). And tonight I used 2 large onions and 2 bell peppers, instead of 1 each. So make it your own! Rachael would appreciate some creativity :)
Here's what the finished product looks like:
I generally like to make some cheesy bread to go along with it...and cheese sprinkled on top is always a good touch!
Enjoy!
Back in the day (college) I was slightly obsessed with Rachael Ray. I used to watch an hour of 30-Minute Meals every day. Now she annoys the crap out of me, but I still think she's a good cook. So, during the obsessed-with-Rachael-Ray-phase I began collecting her cookbooks. All in all, I've tried maybe three of her recipes. Of those three, I've made one in particular about twenty million times: black bean stoup. Stoup? Yes, stoup. It's Rachael's word for a dish that's thicker than a soup but thinner than a stew. Stoup.
It's my all time favorite meal and I love making a whole pot just for myself and eating on the leftovers for about a week. I also like to make it for my grandparents and Moms. Of course, they love it too! :)
I fully intended to make a pot of black bean stoup for Moms and me on Easter Sunday before I got a call from the groomer saying Riley Belle cut her foot while in the bath (more on this later...). So scratch the stoup plans for Easter Sunday...we ordered pizza :) Typical dinner at the Whitten household. Either that, or Joe's-to-Goes. Yum.
Anyways, I had already purchased all the ingredients early on Sunday and brought them back to Athens with me when I came back to my apartment today. Since I wasn't working tonight I told myself I was going to make my stoup and it was just as delicious as always.
Here's the recipe (From Rachael's book, 365: No Repeats):
2 tablespoons of EVOO (extra virgin olive oil)
1 dried bay leaf
1 jalapeno pepper, seeded and chopped
4 garlic cloves, chopped
3 celery ribs with greens, chopped
1 large onion, chopped
1 red bell pepper, corded, seeded, and chopped
3 15-ounce cans black beans
2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
salt and freshly ground pepper, to taste
1 quart chicken or vegetable stock or broth
1 15-ounce can diced tomatoes
Heat a medium soup pot over medium-high heat. Add the EVOO to the hot pot, then add the bay leaf, jalapenos, garlic, celery, and onions. Cook for 3 to 4 minutes, then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. With the remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with the cumin, coriander, salt, pepper. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat and simmer for 15 minutes over low heat.
And, voila! Easy peasy! :)
Just, as a side note...I don't generally follow these ingredients specifically. I generally leave out the jalapenos (too spicy!). And tonight I used 2 large onions and 2 bell peppers, instead of 1 each. So make it your own! Rachael would appreciate some creativity :)
Here's what the finished product looks like:
I generally like to make some cheesy bread to go along with it...and cheese sprinkled on top is always a good touch!
Enjoy!
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