The brown rice lends a hearty texture to this traditional black bean soup recipe.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
4 1/2 quarts water
12 ounces black beans (picked over)
2 tablespoons olive oil (optional)
10 cloves garlic (minced)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seeds
1 bay leaf
1 cup chopped parsley
1 28-ounce can whole tomatoes in juice (crushed with your hands)
1/2 cup brown rice (uncooked)
Salt (to taste)
1 teaspoon black pepper
Bring water to a boil in a large covered pot. Add beans, olive oil, garlic, red pepper flakes, fennel seeds, bay leaf and parsley. Cook over medium heat, uncovered, for 1 hour, stirring frequently.
Add rice, salt and pepper. Lower heat and simmer 1 hour, stirring frequently. Stir in tomatoes and cook 30 minutes or until beans are soft. Season to taste.
Wed, 2004-09-29 13:07