from Susan K.
Snow (nickname: Bunny) - Lafayette, Louisiana, USA
Providing the beans have soaked 8 hours or overnight, drain.
- 2 cups dry black beans, soaked
- 6 cups water
- 1 Tablespoon olive oil
- 3 cups chopped onion
- 10 medium cloves garlic, crushed
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 12 ounces orange juice
- cayenne pepper to taste
- 2 medium tomatoes, diced (optional)
- 4 cups brown rice, cooked
- optional topping: cilantro, salsa (see below)
Then place soaked beans in a kettle or Dutch over with 4 cups water.
Bring to boil, cover, and simmer until tender (about 1 1/4 hours).
Heat oil in a medium-sized skillet.
Add onion, half the garlic, cumin, salt, and carrot.
Saute' over medium heat until carrot is tender.
Add remaining garlic and bell pepper.
Saute' until everything is very tender (another 10-15 minutes).
Add the sauteed mixture to the beans, scraping in every last morsel.
Stir in orange juice, cayenne, cooked rice and optional tomatoes.
Puree' all or some of the soup in a blender or food processor, and
return to kettle.
Simmer over very low heat 10 to 15 minutes more.
Serve topped with an artful arrangement of cilantro and/or salsa.
I've used different salsas each time I've made it.