Vegetarian Black Bean Chili
This soup smells & tastes heavenly. It is my very favorite!!!
NEEDED TO COMPLETE:
1 Tbl. - Olive Oil
1 tsp. - Salt
Water for cooking beans & rice
To cook beans: Rinse beans and soak in large bowl of warm water 6 hrs. or overnight. Whem ready to cook, drain beans and put them in a large stock pot with the contents of the seasoning packet. Add Olive Oil and cover beans with 2" of water; bring to a boil and then reduce heat to a light simmer. Simmer until beans are very well done (3 1/2 - 4 hrs.); beans should be very soft. Add water as needed to keep beans from sticking and have enough liquid in which to cook. There should be liquid left on the beans when they are done. Remove Bay Leaves. (Cooked sausage may be added if desired.)
To cook rice: Put 3 cups water and the salt into a pot. Bring water to a boil and then stir in the rice. Lower heat, cover and steam for 20 minutes or until done.
Place 1/2 cup cooked rice in a bowl and top with two or more ladles of bean soup. Serves 6. Heats well in the microwave and may be frozen for up to 2 months.
This soup pairs nicely with my Cornmeal Yeast Bread and my Oregano Cheese Bread.
Ingredients: black beans, long grain brown rice, minced onion & garlic, oregano, salt, cayenne pepper, cumin, bay leaves.
