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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Rachael's Black Bean Stoup Recipe

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This recipe for Rachael's Black Bean Stoup is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Extra virgin olive oil
1 bay leaf
1 jalapeno, diced
3 cloves garlic, diced
1 large onion, diced
several ribs of celery, diced
1 sweet red pepper, diced
3 cans black beans, partially drained
1 can tomatoes
vegetable stock
1½ t. ground coriander
2 T. ground cumin
salt, to taste
dash of pepper
hot sauce, to taste
Directions:
Directions:
Cover the bottom of a deep skillet or pot with oil. Add the bay leaf. Saute the jalapeno, garlic, onion, celery and red pepper.
Add 2 cans of black beans, partially drained. With a fork, mash the beans in the third can before adding. Add tomatoes. Stir. Add as much, or little of the vegetable stock as you want, depending on whether you want it to have the consistency of soup or stew. Add the spices and the hot sauce. Simmer.
Personal Notes:
Personal Notes:
This makes the best and most varied leftovers: burrito or taco filling, nacho topping or mashed into a yummy dip!

 

 

 

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