Have A Rice Day | Rice Recipes

Black Bean Soup with Rice

Here's a whole new twist on chicken and rice soup to warm the winter chills.

What You’ll Need:

Ingredients

1 lb	dry black beans, sorted and rinsed	500 g
1	can (14 oz/398 mL) tomatoes undrained	1
1 cup	sliced celery	250 mL
1 cup	chopped onion	250 mL
1 cup	chopped green pepper	250 mL
1	smoked ham hock or ham bone	1
4	cloves garlic, minced	4
1	bay leaf	1
1/2 tsp	dried thyme	2 mL
1/8 tsp	cayenne pepper	0.5 mL
4 cups	low-sodium chicken broth	1 L
4 cups	Water	1 L
	Salt and ground black pepper to taste
4 cups	hot, cooked Tex Farm white or brown rice	1 L
1/2 cup	shredded Cheddar cheese	125 mL
1/2 cup	sour cream	125 mL
2 tbsp	finely chopped fresh coriander	25 mL
2 tbsp	fresh lime juice	25 mL

Directions

Cover beans with water; soak overnight. Drain beans and place in large saucepan or Dutch oven. Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, thyme, cayenne pepper, chicken broth and water; bring to a boil. Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally. Add more water if necessary during simmering. Remove and discard bay leaf. Remove ham hock and cut meat off bone; return meat to soup. Puree half of soup in blender or food processor; return to pan. Season soup with salt and black pepper. Combine sour cream, coriander and lime juice. Serve soup with rice; top with cheese and coriander sauce.

Makes 8 servings.

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