Time
prep 3:00
total 4:00
Ingredients
| 1 cup | black beans, dried | | 8 cups | water | | 1 | onion, chopped | | 1 | green bell pepper, chopped | | 2 cloves | garlic, crushed | | 1 tsp. | oregano | | 1 tsp. | ground cumin | | 6 oz. | tomato paste, canned | | 3 tbsp. | red wine vinegar | | 1 tbsp. | Tamari soy sauce, low sodium | | 2 cups | brown rice, cooked | | 1/4 cup | green chiles, chopped | | 1/4 tsp. | Tabasco sauce | | 2 tbsp. | fresh coriander; chopped coarsly |
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Instructions
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
Author's Comments
This is a very spicy soup. Use less Tabasco and less coriander if you prefer your foods less spicy.
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