Friday, May 8, 2009

Black Bean and Rice Soup with Lime and Cilantro

(makes 6 servings, can be doubled for larger Crock pot or stovetop cooking, recipe created by Kalyn's Kitchen)

2 cans black beans with liquid
2 cans diced tomatoes
1 1/2 cups chicken stock or canned chicken broth
(use 2 cups for stovetop cooking)
1/4 cup finely chopped onion
1 tsp. minced garlic (or more)
1 T ground cumin
1 T dried oregano
1 tsp. ground chile powder
1/4 tsp. ground Chipotle chile powder (I omitted this)
1/4 cup white long-grain rice (not more!)
1/4 cup fresh lime juice (2 limes)
1/2 cup chopped fresh cilantro (or more)

In small Crockpot or 3 quart sauce pan, combine beans, tomatoes, chicken stock, onion, garlic, cumin, oregano, chile powder and Chipotle chile powder. Cook on low for 6-8 hours in Crockpot or 1-2 hours on stove, until tomatoes are disintegrating and beans are starting to fall apart. On stovetop, you might need to add a little water during the cooking time. When soup has reached the consistency you want, raise heat slightly or turn Crockpot to high. Add 1/4 rice and cook until rice is done, about 30 minutes for either Crockpot or stove. Lower heat again, add fresh lime juice and cilantro and cook 5 minutes. Serve hot, with additional fresh lime pieces for each person to squeeze into soup.

No comments:

Post a Comment