Black Bean Stoup

A Rachael Ray Recipe (from her365: No Repeats Cookbook) that I LOVE and could eat once a week at least! So much flavor for black beans!

2 T. 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, cored, seeded and chopped
3 - 15 oz. cans black beans
2 T. ground cumin
1 ½ t. ground coriander.
Salt and black pepper
2 to 3 T. hot sauce
1 qt. chicken or vegetable stock or broth (I use less because I like it a little thicker)
1 – 15 oz. can diced tomatoes
½ c. sour cream
2 to 3 scallions, chopped (I omit these, and it tastes just as good… not a big onions fan!)

1. Heat a medium soup pot over medium-high heat. Add the EVOO to the hot pot, then add the bay leaf , jalapeños, garlic, celery, and onions. Cook for 3 to 4 minutes, then add the bell peppers and continue to cook.



2. 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, and 2 to 3 tablespoons of the hot sauce.



3. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat and simmer for 15 minutes over low heat.



4. Ladle up the black bean stoup and top with sour cream and scallions.

Can serve with Southwestern Monte Cristos or with Pancheri Cornbread (shown w/ the pic)