Smoky Black Bean And Rice Stoup - cooking recipe

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

Preparation

Heat a soup pot over medium-high heat; add olive oil, then add the bacon; cook 3-4 minutes to render to fat.
Add in the bay leaf, celery, onions, and garlic; cook 3-4 minutes to soften the veggies.
Add in corn and 1 can black beans and their juice.
Drain the other can, then add half the can of beans.
Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the pot.
Add in coriander, chili powder, cumin, Worcestershire, hot sauce, salt/pepper to taste.
Stir in the tomatoes, tomato sauce, and stock; cover pot, increase heat to bring the stoup to a boil.
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.
Adjust seasonings and serve.