Ingredients
-
-
5
-
3
-
1 1/2
-
1
-
1/4
-
-
2
-
1
-
1
-
2
-
2
-
5
-
1
-
1 1/2
Directions
Black Bean Soup with Marinated Rice,Great for black bean lovers!,Made this tasty soup today for lunch. I was quite surprised at how the vinegar really elevated this soup and the rice. I almost didn’t put the full amount of vinegar in the rice, but it absorbs the vinegar and results in a delicious marinated rice. The only change I made was to omit the cayenne as the jalapenos added enough kick for our tastes and I added an extra can of black beans. Next time I might reduce the amount of onion and bell pepper a little. Enjoyed this soup very much and will definitely make it again.
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Steps
|
1
Done
|
Prepare Marinated Rice by Mixing Together the Ingredients. |
|
2
Done
|
Let Marinate at Room Temperature, If Making Soup Right Away. Otherwise, Cover, Refrigerate, and Marinate Up to 1 Day. Let Rice Come to Room Temperature Before Serving. |
|
3
Done
|
Rinse Beans in a Strainer Until Canning Juices Run Clear. |
|
4
Done
|
Heat Olive Oil Over Medium High, and Add Onions. Saute For a Few Minutes. |
|
5
Done
|
Add Jalapenos, Bell Peppers and Garlic; Cook Until Softened. |
|
6
Done
|
Stir in Spices. |
|
7
Done
|
Add Broth, Vinegar and Beans. |
|
8
Done
|
Cover and Simmer 30 Minutes (or Longer, If Desired), Stirring Occasionally. |
|
9
Done
|
Taste For Salt and Spiciness. Add Cayenne Pepper, If More Heat Is Desired. |
|
10
Done
|
Serve Soup in Bowls Over a Scoop of Rice. Top With Cilantro and Yogurt, If Desired. |
|
11
Done
|
Store Left-Over Rice Separately from Soup, So Liquid Will not All Be Absorbed. |
