Black bean and rice soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried black beans |
| 6 | cups | Water |
| 4 | cups | Chicken or vegetable stock |
| ¼ | cup | Olive oil |
| 1 | large | Onion -- finely chopped |
| 4 | To 6 garlic cloves -- | |
| Minced | ||
| 1½ | teaspoon | Cumin |
| 1½ | teaspoon | Oregano |
| 2 | teaspoons | Salt |
| 1½ | cup | Cooked brown rice |
| 2 | To 3 tbsp. red wine vinegar | |
| 2 | cups | Sour cream |
| 4 | Green | |
| 6 | Radishes -- thinly sliced | |
| Lime wedges | ||
| Onions -- thinly sliced | ||
Directions
Rinse and sort beans, drain well. Place beans and water in a large kettle and bring to a boil over high heat. Cover, reduce heat; simmer until beans absorb most of the water, about 30 to 45 minutes. Add stock and continue simmering, covered, until bean
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini