Thursday, July 2, 2009
Black Bean, Red Bell Pepper and Shrimp Stew
This is pretty similar to my vegan black beans and rice recipe. In this version, I add red bell pepper, corn and shrimp to the beans, creating a healthy Caribbean stew served with white rice that is a bit lighter than its beans-only version. (Photos will be posted tonight!) Other fun option would be the addition of sweet plantains or chorizo to the black bean soup.
1 1 lb bag dried black beans
4 cups chicken stock
2 onions, diced
1 head garlic, chopped finely
1 green bell pepper, diced
2 red bell peppers, diced
1 tablespoon tomato paste
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons pimenton (Spanish paprika)
1 teaspoon cumin
1 cup frozen corn
1 lb large shrimp, de-veined and peeled
4 cups cooked white rice
2 limes, cut into wedges
Rinse beans very well in cold water and let drain. Put in large stew pot and cover with water, so that there is about 3 inches of water above beans. Let beans soak overnight or 8 hours.
Drain beans and rinse well and drain again. (For some reason, the rinsing gets rid of most of the substance that gives people indigestion).
Heat olive oil in stew pot over medium high heat. Add onions, bell peppers and garlic. Turn heat to medium and saute, stirring occasionally, for 5-7 minutes, until vegetables have softened.
Add tomato paste, spices, and vinegar and cook 3 minutes.
Add beans and chicken stock. Bring to a boil. Turn beans down to soft boil and cook 3-4 hours, or until they are almost soft enough to eat.
Stir in frozen corn, and bring to a soft boil. Add shrimp and cook until shrimp turns pink.
Scoop white rice onto plates. Ladle soup over rice. Serve with sliced avocado and lime wedges.