Beef. Black Bean & Rice albondigas

Ingredients

• 1 pound 80/20 gound beef
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1 tablespoon dried onions
• 1/2 cup jasmine rice
• 1/2 cup black beans drained and rinsed
• 1 egg
• 2 tablespoons olive oil
• 1 medium white onion diced
• 1 serrano pepper minced
• 1 green bell pepper diced
• 3 garlic cloves minced
• 2 roma tomatoes diced
• 1/3 cup cilantro chopped
• 2 bay leaves
• 6 cups low sodium beef broth
• 2 cups crushed tomatoes
• 1 tablespoon chili ancho powder
• 1/2 tablespoon tomato bouillon
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• salt to taste
• 1 1/2 tablespoons worcestershire sauce
• 1 cup black beans drained and rinsed

Instructions

1. 1. Start by combining all of the ingredients for the albóndigas. in the order listed. Using your hands. form 18 meatballs and transfer to a plate. Cover with plastic wrap and chill until ready to use.
2. 2. Preheat 2 tablespoons of olive oil to medium heat in a large. heavy pot for 2 to 3 minutes. Add the onions. serrano and green bell pepper. Season lightly with a pinch of salt and pepper. Cook for 5 to 6 minutes. Add the garlic. cilantro. and Roma tomatoes. Cook for another minute.
3. 3. Add the remaining ingredients for the soup base. minus the black beans. Stir well to combine. taste for salt. Bring to a boil. reduce heat just slightly. Carefully add the albóndigas to the soup. stir gently. Cover and simmer for 35 to 40 minutes. During the last 10 minutes of cooking time. add in the remaining black beans. Cook for just another few minutes. Serve right away. garnish with fried tortilla strips. guacamole. and lime wedges. Yields up to 6 hearty servings or 8 as a starter.