Black Bean and Rice Soup

By Hklbrries

Ingredients

• 1 pound (about 2 1/2 cups) dried black beans
• 6 cups water
• 4 cups vegetable stock
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 4 to 6 cloves garlic, minced or pressed
• 1 1/2 tsp ground cumin
• 1 1/2 tsp oregano leaves
• 2 tsp salt (about)
• 2 to 3 tbsp red wine vinegar
• 2 cups sour cream
• 4 green onions, thinly sliced
• 6 radishes
• Lime or lemon wedges, thinly sliced

Details

Servings 14

Preparation

Step 1

Rinse beans and sort through, discarding any foreign material. Drain well. 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, 30 to 45 minutes. Add stock and continue simmering, covered, until beans are tender, about 1 hour longer.

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. Set aside.

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.