Black Bean Veggie Stew

I was going to make a black bean soup the other night but i wanted to jazz it up a bit and give it a bit more, hmm, well just a bit more. I was planning to make a bunch of soups this weekend and i had the ingredients for my Posole and my Chinese beef soup and I though why not add parts of both of them to my black bean soup, thus the recipe that follows.

Black Bean Veggie Stew

Ingredients

1 13oz can of black beans
1 cup of long grain rice
2 cups of Bok Choy, chopped
2 cups of chopped tomatoes- fresh not canned
1 cup sliced radishes
1 large onion, diced
1 large red pepper diced
2 stalks of celery diced
1 poblano pepper, diced
6 cloves of garlic minced
6 table spoons of Olive Oil
2 table spoons of Chinese Black Vinegar
2 table spoons of Soy Sauce
1 Table spoon of Worcestershire sauce
2 teaspoons of ground Turmeric
1 teaspoon of ground Cumin
1 teaspoon ground yellow mustard
1/2 teaspoon saffron
Salt and Pepper to taste

Directions

In a large deep sauce pan over medium high heat place 4 tablespoons of the olive oil, onions, red pepper and celery and saute until soft. Next add the garlic and poblano pepper and saute for about 1 minute. Now add the entire can of black beans liquid and all plus an additional can of water. stir to combine. Once it begins to boil, reduce heat to a rolling simmer and add the black vinegar, Worcestershire sauce, soy sauce, 1 teaspoon of turmeric, cumin and mustard. Wait to add the salt and pepper until later.

Now start the rice: In another sauce pan add 2 cups of water, saffron and the balance of the olive oil and turmeric; bring to a boil. Now add rice, reduce heat and cover and simmer until rice is tender about 20 to 30 minutes. Once done fluff, cut the heat and keep cover until ready to use.

30 minutes into the simmering of the stew taste to see if it needs salt and pepper and add as needed. Simmer for an additional 15 minutes.

To plate: Place a mound of rice in the center to a soup plate. Next place the bok choy, radish and tomatoes around the rice. Spoon bean stew over the rice, about 1/2 to 3/4 of a cup. You can also top if off with some grated cheese. Serve

Enjoy Cooking