“Don’t know how you do the voodoo that you do”
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You can blame a YouTube clip of Alison Brie on Lip Sync Battle for this one. After watching the clip, my wife reminded me I have a recipe for Black Bean Stoup and – well – here we are.
Somewhere between a stew and a soup lies the stoup. You can think of it as either stew with extra gravy or soup with extra meat & vegetable. I prefer stoups to soups opting to go heavy on vegetables. I’ve never been much of a broth heavy soup fan. They always feel like an appetizer when what I usually want is a meal.
Those who read through the rest of this recipe series will no doubt recognize my black bean obsession. I’m not really sure why I favor them, but my pantry is rarely without a few bags or cans. Ironically, I am not a fan of most black bean soup recipes. They tend to end up lacking texture and flavor or require way more time and effort than I want to invest. This recipe combines the ease of standard black bean soup with the texture and flavor of a slow-cooked Cuban soup.
The key to the texture is two-fold. First, drain but do not rinse the beans. This leaves a bit of the bean cooking liquid which will help in thickening the soup. Second, and most obvious for texture, is one can of the beans getting mashed. I mash them quite well leaving basically no whole beans. It gives the stoup a lovely thickness without the hours needed to cook the beans down.
This soup goes together fairly quickly. From start to basic finish, it’s done in 40 minutes. That said, the longer this simmers the better it gets. Also, as with most recipes that are stew adjacent, this gets better with a bit of time in the fridge.
MAKES ME WANNA STOUP
Black beans, peppers, onions, corn, and scallions
Makes 6 – 8 servings
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, minced
3 ribs celery with greens, chopped
1 large red onion, chopped
1 jalapeno pepper, seeded and chopped
1 poblano, seeded and chopped
1 red bell pepper, seeded and chopped
1 1/2 cups frozen corn
3 15-ounce cans black beans
2 tablespoons hot sauce
2 tablespoons ground cumin
2 teaspoons Mexican oregano
½ teaspoon kosher salt
½ teaspoon black pepper
2 cups vegetable stock
2 cans Rotel
1 lime, juiced
Heat a medium soup pot over medium-high heat. Add the oil to the hot pot, then the garlic, celery, onions, and jalapeno. Cook 3 to 4 minutes, and then add the bell peppers and continue to cook for another 3 minutes.
Drain 2 cans of beans but do not rinse and add them to the pot. Drain the third can but do not rinse. Place them in a bowl and use a fork to mash. Stir the mashed beans into the pot and add hot sauce, cumin, oregano, salt, and pepper. Add the stock and tomatoes to the stoup and bring it to a bubble. Reduce the heat to low and simmer, about 30 minutes. Add the lime juice and corn and cook 2 more minutes.
Serve with warmed tortillas, scallions, and a touch of sour cream.
Pour leftovers into an airtight container and store in the refrigerator.