Thursday, May 26, 2011

Black Bean Stew

 Towards the end of May, we had rain in our weather forecast. Really, rain in May?? 
My first thoughts? A nice hearty stew would be perfect to keep us warm on that rainy, blustery day. It would probably be our last opportunity before the blazing summer weather hits here in California, so I wanted to make sure to find the thickest, heartiest stew out there . This black bean soup/stew recipe hit my radar as I was browsing the internet. Served with tortilla chips and smokey bacon, it's the perfect cold weather comfort food. 
With the leftovers, you can make sloppy joe's like my kids are enjoying. Bon Appetit! 

The recipe was adapted from Dave Lieberman's recipe on the food network. You can check out it out here.
Soup Recipe 
Serves: 8-10 Prep: 15 minutes Cooking Time: 25 minutes

10 slices of bacon, finely chopped (we used turkey bacon)
2 medium onions, chopped (2 1/2 cups)
6 garlic cloves, diced
1 (14.5oz) can chicken broth
1 1/2 cups tomatoes, chopped (about 2-3)
2 TB ketchup
2 tsp Worcestershire sauce
1 TB chili powder
1 tsp smoked paprika (optional)
4 (15.5oz) cans black beans, drained and rinsed (Click here for making your own beans) 
salt and pepper to taste
1 bunch cilantro, chopped finely
1/2-1 lime, juiced
2-3 scallions, chopped (optional) 
Sour cream (optional)
Cheddar Cheese, grated (optional)
Tortilla chips (optional)

1. Heat a large, heavy soup pot over medium heat. Add bacon and cook for about 4 minutes. Add onions and saute for 2-3 minutes, then add garlic and cook for 1 more minute.
 2. Add broth through beans. Bring to a boil and cook for 10 minutes on simmer. Season with salt and pepper.
3. Add chopped cilantro and lime juice. Lade into soup bowls and sprinkle with favorite toppings. Tastes great with tortilla chips.

Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Chop vegetables ahead of time. This will save you a TON of time in prep. 
~You can even make the whole soup ahead of time, store in fridge then reheat! Voila! 


Who likes to CHANGE IT UP? 

~Use parsley instead of cilantro.
~Try shallots instead of onion.
~Add 1/4-1/2 tsp of chipotle chili powder to add a little kick.
~Instead topping it with sour cream try yogurt or greek yogurt. 
~Try pinto beans instead of black. 

Wednesday, May 25, 2011


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