Black Bean Soup with Black Rice
The earthy flavor of Black Rice and Black Beans, hot chilies and smoked salt, makes this a perfect hot dish for a crisp night!
Servings 6 servings
Equipment
- large soup pot with lid
Ingredients
- 2 cups Dried black beans
- 2 cups Black rice
- 4 Celery stalks
- 1 Large Onion
- 6 Large Carrots
- 3 Garlic cloves
- 1 tbsp Smoked salt
- 1 tbsp Black cumin
- 3 Thai chilies
- 1 tbsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tbsp Dried Rosemary
- 2 tbsp Olive oil
- 10 cups Water
Instructions
- Boil water in a kettle so hot water is ready to add to the sauted ingredients, helping them to continue to cook quickly.
- Finely chop the onions, celery and carrots.
- Heat a large soup pot with the olive oil, toss in the onions, celery and carrots and give a stir. Allow them to cook with the lid on just until the onions become transparent.
- Add the remaining ingredients and give a stir. Slowly pour in the boiling water, lid on and bring to a boil.
- Once the mixture begins to boil, lower to a simmer, keep the lid on and cook for an hour or until the beans are soft.
- To thicken the sauce, puree a cup of the cooked beans and rice mixture and add back to the soup.
Video
Notes
Avocados pureed with garlic, lemon and a drizzle of olive oil make a lovely topping on the soup instead of a dairy sour cream.
To speed up the cooking, canned cooked black beans can be used.