Salsa Chicken, Ground Beef over Rice and Black Bean Soup

Ingredients

• 1.5 lb ground beef (85/15 lean recommended)
• 1 tbsp vegetable oil
• 1 medium yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 1 cup beef broth (low sodium preferred)
• 0.25 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce (low sodium preferred)
• 1 tbsp cornstarch
• 2 tbsp cold water (for cornstarch slurry)
• 0.75 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 6 cups cooked white rice (for serving)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Brown the Beef and Sauté Aromatics

   • Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
   • Add the ground beef. Allow it to cook undisturbed for 3-4 minutes to develop a brown crust before breaking it apart with a spatula.
   • Continue cooking for another 4-5 minutes, crumbling the meat, until it's fully browned. Drain off any excess grease.
   • Add the chopped onion to the skillet with the beef. Sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
   • Stir in the minced garlic and cook for 1 more minute until fragrant.
2. 2

   Build and Simmer the Sauce

   • Reduce the heat to medium. Pour the beef broth into the skillet, scraping the bottom to deglaze any browned bits.
   • Stir in the ketchup, Worcestershire sauce, and soy sauce until well combined.
   • Season with salt and black pepper. Bring the mixture to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld.
3. 3

   Thicken the Sauce and Serve

Ingredients

• 1 cup black beans (dried)
• 2 tbsp olive oil
• 1 pcs onion (medium, finely chopped)
• 1 pcs bell pepper (red, diced)
• 4 pcs garlic (cloves, minced)
• 1 tbsp chili powder
• 2 tsp cumin powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 5 cup water (4 cups for the soup, 1 cup for cooking beans)
• 2 tbsp lime juice (freshly squeezed)
• 0.5 tsp salt
• 0.5 tsp black pepper (freshly ground)
• 0.25 cup cilantro (fresh, chopped, for garnish)
• 1 pcs avocado (medium, diced, for garnish)

Instructions

1. 1

   Prepare and cook the beans

   • Rinse the dried black beans and soak them in a large bowl with plenty of water for at least 8 hours or overnight.
   • Drain the soaked beans and rinse them again.
   • Add the beans to a pressure cooker with 1 cup of fresh water. Secure the lid and cook on high pressure for 25-30 minutes.
   • Allow the pressure to release naturally. The beans should be tender. Set aside.
2. 2

   Sauté the aromatics

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and bell pepper. Sauté for 5-7 minutes until softened.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Bloom the spices

   • Stir in the chili powder, cumin powder, smoked paprika, and dried oregano.
   • Cook for 1 minute, stirring constantly, until the spices are fragrant. This deepens their flavor.