ToO CoLd tO TyPE

It’s late… I’m tired… and it’s cold. All of which makes it really hard to think right now and hard to type. I am not a big fan of Snuggies but I really wish I had one right now… trying to wrap up in a blanket is so not working as I try to type.

Anywho, just a quick post tonight. Let’s jump right to today’s MOM recipe. This Black Bean and Hominy Stew was easy-peasy. Seriously it came together so fast and used ingredients I already had on hand… perfect since it has been so cold the last several days… a meal that warms you up and one that you don’t need to run out into the cold to make a trip to the store!

Notes: The original recipe did not say to serve this over rice but I did. And it was even more delish. So eat that way. That’s an order! : )

One Year Ago: Pumpkin Apple Muffins

Black Bean and Hominy Stew
Printable Version

Prep Time: 15 minutes Cook time: 15 minutes Serves: 5

2 tablespoons extra-virgin olive oil

1 green bell pepper, chopped

1 medium onion, chopped

3 ribs celery chopped

2 large garlic cloves, minced

2 cups cooked ham, diced

1 teaspoon ground cumin

1/2 teaspoon coriander

1 teaspoon chili powder

½ teaspoon black pepper

1 teaspoon seasoned salt

2 (15-ounce) cans black beans, drained

1 (15-ounce) can hominy, drained

3 cups chicken broth

Cooked rice for serving

In a large saucepan, heat the olive oil. Add the bell pepper, onion, celery and garlic and cook over medium high heat for about 4 minutes. Add the ham, cumin, coriander, chili powder, salt and pepper 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.

Serve the stew over cooked rice.

adapted from Food and Wine, February 2003