Latin Black Bean Soup
- 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.