Black Bean and Rice Soup
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INGREDIENTS 1 pound dried black beans, sorted, rinsed, and soaked overnight
6 cups water
1½ cups chopped red onions
3 to 4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons olive oil
1 teaspoon salt, optional
1 teaspoon ground cumin
1 teaspoon dried sage, optional
1 bay leaf
3 cups long-grain white or brown rice
1 tablespoon lemon or lime juice
Freshly ground black pepper
Sour cream, optionalDrain the beans and place them in a pressure cooker. Add enough cold water to cover the beans by 1 inch. Follow manufacturer's directions to cover the pot and cook the beans for 9 minutes.
Remove the pressure cooker from the heat. Let stand 5 minutes. Set the cooker under cold running water for several minutes to reduce pressure rapidly. Loosen and remove lid following the manufacturer's directions.
Add the water, onions, garlic, chili powder, oil, salt (if using), cumin, sage and bay leaf. Bring to a boil, then reduce heat. Simmer, uncovered, for 10 minutes. Add the rice. Cover bu do not seal the lid. Cook over medium heat, stirring occasionally, for 10 minutes.
Stir in the lemon or lime juice. Season to taste with the pepper. Remove and discard the bay leaf. Serve topped with sour cream, if desired.
NOTES - Give yourself time to soak the dried beans. You can do them overnight if you're planning to cook in the morning, or they can soak all day if you prefer the soup just before dinner. If you're pressed for time, a quicker method is to place the beans in a large saucepan, add cold water to cover generously and bring to a boil. Boil for 2 minutes, then set aside for 1 hour.
Makes 8 servings