- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 302.8
- Total Fat: 9.9 g
- Cholesterol: 15.0 mg
- Sodium: 1,036.0 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 12.1 g
- Protein: 14.7 g
black bean and hominy soupSubmitted by: AZTYNE
IntroductionA vegetarian version of a great recipe I found online A vegetarian version of a great recipe I found online
2 tablespoons extra-virgin olive oil
1 green bell pepper, coarsely chopped (or one can green chilies)
1 medium onion, coarsely chopped
1 large garlic clove, minced
1/2 pound smoked ham, cut into 1/2-inch dice (optional, I didn't use it)
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1 canned chipotle chile in adobo, minced (about 1 teaspoon)
Two 15-ounce cans black beans, drained
One 15-ounce can hominy, drained
1 1/2 cups chicken stock or canned low-sodium broth
1/4 cup finely chopped cilantro
Salt and freshly ground pepper
1/2 cup shredded Cheddar cheese
This is a vegetarian version of a recipe taken from here http://whatdidyoueat.typepad.com/what_did_you_eat/2006/04/black_bean_and_.html#more
all credit going to the above.
1. In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the ham, cumin, coriander and chipotle and cook until the ham is lightly browned, about 3 minutes longer. Add the black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
2. Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.
SERVE WITH Warm corn tortillas and a bowl of sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user TYN3GURL.