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
2 large garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
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