Nov 14, 2006
Cajun Black Bean Stew
- 1 cup dried black beans, soaked in water overnight
- 8 cups beef stock
- 1 cup water
- 1 beef oxo cube
- 2 tbsp olive oil
- 3 cloves garlic, crushed
- 1/2 onion, minced
- 1/2 red pepper, minced
- 1 stalk celery, minced
- 1/2 tsp ground cumin
- 1 tsp dry oregano
- 2 bay leaves
- 1 tsp pepper
- salt
- 1/2 tsp cayenne
- 1/4 cup dry sherry
- 3 tbsp worcestershire sauce
- 1/2 lb potatoes, peeled, diced small
- 1/4 cup lemon juice
- sourcream
- Place the stock in a dutch oven with the oxo cube. Stir in the drained beans, and bring to a boil.
- Simmer on low for 30 minutes.
- Heat the oil in a large skillet. Saute the onion for 5 minutes. Add the garlic, red pepper, and celery and saute until tender. Stir in the cumin, oregano, bay leaves, pepper, cayenne, and 1 tsp salt. Add this mixture to the soup.
- Pour in the sherry and the worcestershire sauce. Cook fro 30 minutes.
- Add the potatoes and the cup of water and simmer for 20 minutes.
- Serve with a dollop of sourcream.
- Remove from heat and stir in the lemon juice. Check the seasoning.
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