Latin Black Bean Soup

dotsdotter's Note:

I have enjoyed this recipe for years. I think it is the red wine vinegar that makes it interesting and unique. What I like best to do with it is to leave out some of the water to make it thick enough to fill a pita with sprouts and a sweet dressing.

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 8

• 1 cup dried black beans
• 8 cups water
• 1 onion , chopped
• 1 green pepper , chopped
• 2 garlic cloves
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 (6 ounce) can tomato paste
• 3 tablespoons red wine vinegar
• 1 tablespoon tamari
• 2 cups cooked brown rice
• ¼ cup green chilies
• 1⁄8;-¼ teaspoon Tabasco sauce
• 1 -2 tablespoon chopped fresh cilantro

Directions:

1. Sort and wash black beans.
2. Boil in water for 2 minutes. Let rest 45 minutes.
3. Add onion, garlic, green pepper, oregano, and cumin. Cover and cook on low for 1 and 1/2 hours.
4. Add tomato pate, vinegar and tamari. Cook 30 minutes.
5. Add chillis, rice, tabasco, and cilantro. Cook 10 minutes more.

Reviews

[Kristi Waterworth]

I can't believe how good this was. I made a few modifications to reflect those things I actually had on hand, but I have to say that this was probably the best bean dish I've had all year. These are the modifications I made: used only 4 cups of water and added 4 tsp. of vegetable base, used two med jalapenos instead of chiles, replaced oregano with summer savory and used white rice instead of brown. I also soaked my beans overnight, but I don't think that really would have made a huge difference either way. We LOVED this dish. We will definately be having this again and taking it to potlucks!!! Thank you for sharing it!!