Categories: Beans (Round), Main Dish, Rachael Ray, Stew, Tex-Mex

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 slices bacon, chopped
• 1 bay leaf
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans
• 1 tablespoon ground coriander
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot sauce coarse salt
• coarse black pepper
• 1 (15 ounce) can diced fire roasted tomatoes (Muir Glen)
• 1 (8 ounce) can tomato sauce
• 1 quart chicken stock
• 1 cup white rice

Directions

1. Heat a soup pot over medium-high heat; add olive oil, then add the bacon; cook 3-4 minutes to render to fat.

2. Add in the bay leaf, celery, onions, and garlic; cook 3-4 minutes to soften the veggies.

3. Add in corn and 1 can black beans and their juice.

4. Drain the other can, then add half the can of beans.

5. Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the pot.

6. Add in coriander, chili powder, cumin, Worcestershire, hot sauce, salt/pepper to taste.

7. Stir in the tomatoes, tomato sauce, and stock; cover pot, increase heat to bring the stoup to a boil.

8. Add in the rice; cover the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes.

9. Adjust seasonings and serve.

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