Black Bean & Rice Soup
|Black beans||1 Pound, dried|
|Water||6 Cup (96 tbs)|
|Vegetable stock/Instant vegetable stock||4 Cup (64 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, finely chopped|
|Garlic||6 Clove (30 gm) (Minced Or Pressed)|
|Oregano leaves||1 1⁄2 Teaspoon|
|Cooked brown rice||1 1⁄2 Cup (24 tbs)|
|Red wine vinegar||2 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
|Green onions||4 , thinly sliced|
|Sliced lime/Lemon wedges||1 Tablespoon|
Rinse beans and sort through, discarding any foreign material.
Place beans and water in a 4 to 5 quart kettle and bring to a boil over high heat.
Cover, reduce heat, and simmer until beans swell and absorb most of the water.
Add stock and continue simmering, covered, until beans are tender.
Meanwhile, heat oil in an 8 inch frying pan over medium heat.
Add onion, garlic, cumin, and oregano and cook, stirring, until onion is soft.
In a blender or food processor, whirl about 2 cups of the beans and a little broth until smooth return puree to kettle.
Stir in 2 teaspoons salt, onion mixture, rice, and vinegar.
Cook over medium heat until soup is steaming.
Add more salt, if needed.
Pass sour cream, green onions, radishes, and lime wedges at the table.