Title: Southwestern Potato, Bean and Rice Stew
Categories: Soups
Yield: 8 Servings

1 tb Vegetable oil or shortening;
2 md Onions; diced
1 lg Carrot; peeled and diced
1 Rib celery; diced
6 Cloves garlic; minced
4 Jalapeno pepper; seeded and
-minced
1 Bay leaf;
1/2 ts Dried basil;
1/2 ts Dried thyme;
1 ts Ground cumin;
1/2 c Black beans; picked over &
-rinsed
6 c Water (more if needed);
24 oz Canned chopped tomatoes;
2 md Idaho potatoes; peeled and
-diced
1 c Rice;
3 tb Cilantro; chopped
Salt; pepper to taste,

In a large saucepan, heat oil over high heat until lightly smoking. Add
onions, carrot and celery and cook for 4 minutes, until the onion is soft
and translucent, stirring occasionally. Add garlic, jalapenos and bay leaf.
Cook for 2 minutes longer. Add basil, thyme and cumin and cook for 30
seconds, stirring frequently. Add beans and enough water to come 2 inches
above the beans. Bring to a boil and reduce heat to a simmer. Let simmer
for 40 minutes, checking periodically to make sure level of water is above
beans. Add tomatoes, potatoes and rice. If necessary, add more water to
cover the ingredients. Cover pan with a lid. Simmer for 20 minutes, until
the potato is soft and the rice is cooked. Add cilantro and season to taste
with salt and pepper.

Notes: The beans were not cooked long enough to become sufficently soft.
Next time try canned black beans.

Serving Ideas: cornbread! (maybe a margarita or two ;^)

Recipe by: Stephan Pyles of Star Canyon

Posted to MC-Recipe Digest V1 #856 by Lisa Minor on
Oct 21, 97