Guest guest Posted September 9, 2006 Report Share Posted September 9, 2006 I love this stew. It's exactly the sort of feel good soup you crave when it's cold and rainy outside. It's filling, full of good-for-you things, and deeply satisfying. It's loosely based on a recipe from Rachael Ray, whom I can't bear to watch on TV, but can appreciate some of her recipes. This is also a quick recipe to make, and most things are stocked in your kitchen. You can easily have this on the table in no more than 45 minutes. View the finished recipe at http://www.28cooks.com Chipotle Black Bean Stew 2 tbsp olive oil 1 bay leaf 1 c vidalia onion, minced 2 celery ribs, chopped 3 cloves garlic, chopped 2 Knorr Chipolte Bouillon cubes* 1 c frozen white corn kernels 2 (15 oz) cans black beans 2 tsp chili powder 1 tsp ground coriander 1 1/2 tsp cumin 1 (15 oz) can diced tomatoes 1 (8 oz) can tomato sauce 1 (32 oz) carton vegetable stock 1 c white rice Heat large pot over medium-high heat. Add olive oil, and saute bay leaf, onions, celery, and garlic for 3-4 minutes, or until tender. Crumble chipotle cubes into pot. Add corn and both cans of undrained black beans. Add chili powder, coriander, and cumin, stirring well. Add tomatoes, tomato sauce, and stock. Cover pot, raise heat to high, and bring to a boil. Add rice, and bring back to a boil. Lower heat, cover, and simmer until rice is tender. *If unable to find Knorr Chipotle Bouillon cubes in your area, then substitute 1-2 well-minced canned chipotle peppers. Enjoy! Christiane Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2006 Report Share Posted September 9, 2006 I was just looking at this on your web page and thinking of making it. It really sounds good. Thanks. Where to you find those Knorr Chipolte Bourillion cubes? I've never seen them in my groceries before. Judy - britton618 Saturday, September 09, 2006 7:33 PM Chipotle Black Bean and Rice Stew I love this stew. It's exactly the sort of feel good soup you crave when it's cold and rainy outside. It's filling, full of good-for-you things, and deeply satisfying. It's loosely based on a recipe from Rachael Ray, whom I can't bear to watch on TV, but can appreciate some of her recipes. This is also a quick recipe to make, and most things are stocked in your kitchen. You can easily have this on the table in no more than 45 minutes. View the finished recipe at http://www.28cooks.com Chipotle Black Bean Stew 2 tbsp olive oil 1 bay leaf 1 c vidalia onion, minced 2 celery ribs, chopped 3 cloves garlic, chopped 2 Knorr Chipolte Bouillon cubes* 1 c frozen white corn kernels 2 (15 oz) cans black beans 2 tsp chili powder 1 tsp ground coriander 1 1/2 tsp cumin 1 (15 oz) can diced tomatoes 1 (8 oz) can tomato sauce 1 (32 oz) carton vegetable stock 1 c white rice Heat large pot over medium-high heat. Add olive oil, and saute bay leaf, onions, celery, and garlic for 3-4 minutes, or until tender. Crumble chipotle cubes into pot. Add corn and both cans of undrained black beans. Add chili powder, coriander, and cumin, stirring well. Add tomatoes, tomato sauce, and stock. Cover pot, raise heat to high, and bring to a boil. Add rice, and bring back to a boil. Lower heat, cover, and simmer until rice is tender. *If unable to find Knorr Chipotle Bouillon cubes in your area, then substitute 1-2 well-minced canned chipotle peppers. Enjoy! Christiane Quote Link to comment Share on other sites More sharing options...
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