"Gypsy gold does not chink and glitter. It gleams in the sun and neighs in the dark."

~ Saying of the Gladdagh Gypsies of Galway

Wednesday, September 26, 2012

Easy Pantry Meal: Black Bean Stew

Hey There! I am slowly trying to get back into my blogging grove! Thanks for hanging in there with me and welcome to all the newcomers who found me by way of Stacy Makes Cents!

Today I wanted to share a SUPER EASY recipe that is pretty much a pantry meal. It is so filling though and makes great leftovers. And, it is SO GOOD! It comes from a recipe I found via Rachel Ray but I went on to make my own adjustments according to what I have in my pantry. The recipe is so versatile, you can change it up however you like.

Black Bean Stew

4 strips bacon, diced (or coconut oil if you are out of bacon)
24ish ounces of black beans, cooked (if you don't presoak/cook your beans and store in the freezer, which I highly recommend!, two cans of black beans works fine!)
1 Onion
2 stalks Celery
4 Garlic Cloves
1 heaping tsp, Cumin
1 tbs Coriander
1 tsp of chilli powder
1 tbs worchester sauce
1.5 tsp hot sauce
1 can diced tomatos - I like fire roasted for this stew
1 jar tomato sauce
1 quart chicken stock
1 cup rice (not the quick cooking kind)

Cook your diced bacon in your dutch oven pot (or heat your coconut oil if you have no bacon).

When bacon is done, remove and leave grease to sautee the onion/celery/garlic in. Sautee until veggies start to soften. Then add in your beans. (If you do not have an immersion blender, take 1/4-1/2 of the beans and mash them before adding to make the soup more of a stew consistency)

Add your spices, Worchester & Hot Sauce. Stir in to combine.

Add your tomato ingredients and chicken stock. Bring to a boil. Add rice, take to a nice simmer and cook 15 minutes or so until rice is done.

When rice is done, if you have an immersion blender, go ahead and give the soup a few whizzes now to make it more of a stew consistency. Salt and Pepper to taste.

This 'stew' is seriously SO GOOD. We like it with a dollop of sour cream and a side of tortilla chips on the side for some dipping :) Hubby likes to add some cheese to his as well. Try it soon on a chilly night. It sticks to your ribs and makes great lunch leftovers Day 2. My toddler loves it too. Don't worry - it isn't too spicy!

Thursday, September 20, 2012

Local Halloween

Everyone knows I am all about local, real food & sustainability.
And, I LOVE Halloween...so I thought these were too funny!!