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Latin Black Bean Soup
Submitted by Eric S.
Here is one of my all-time favorites. I will first post it as written by McDougall and then my variation. You can alter the liquid as you like to make it anything from soup to stew to very thick.
- 1 c Black beans; dried
- 8 c Water
- 1 Onion; chopped
- 1 Green bell pepper; chopped
- 2 Cl Garlic; crushed
- 1 ts Oregano
- 1 ts Ground cumin
- 6 oz Tomato paste; canned
- 3 tb Red wine vinegar
- 1 tb Tamari soy sauce, low sodium
- 2 c Brown rice; cooked
- 1/4 c Green chiles; chopped
- 1/4 ts Tabasco sauce
- 2 tb Fresh coriander; chopped fresh
Place beans and water in a large soup pot. Bring to boil; cook for 2 minutes. Remove from heat, cover, and let rest for about 45 minutes.
Return to heat. Add onion, garlic, green pepper, oregano, and cumin. Cover and let cook over low heat for 1-1/2 hours.
Add tomato paste, vinegar, and tamari. Cook an additional 30 minutes.
Add chilis, rice, Tabasco, and coriander. Cook 10 minutes. Serve hot.
HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less coriander if you prefer your foods less spicy.
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