Latin Black Bean Soup

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.

• Ready In: 3 hrs 20 mins
• Serves: 8

Ingredients

• 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
• 1⁄4 cup green chili
• 1⁄8-1⁄4 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.