Jamaican Black Bean and Rice Soup

Jamaican Black Bean and Rice Soup
Original recipe by Sunset

This Jamaican soup is decorated deliciously with chopped radishes and green onions, a squeeze of lime juice, and a dollop of sour cream.   This soup is easy to make and delicious.

Ingredients:

1 pound dried black beans
6 cups water
4 cups vegetable stock

1/4 cup olive oil
1 large onion, finely chopped
4 tablespoons garlic, minced
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dried oregano

2 teaspoons salt
1 1/2 cup cooked brown rice
2 to 3 tablespoons red wine vinegar

2 cups sour cream
4 green onions, sliced
6 radishes, chopped
Lime wedges

Directions:

Rinse beans

In a 4 to 5-quart stockpot, bring 6 cups of water and rinsed beans to a boil.  Cover, reduce heat, and simmer for 45 minutes.

Once the black beans have simmered for 45 minutes, pour the vegetable stock into the stockpot and continue simmering, covered for another 60 minutes.

Meanwhile, heat the olive oil over medium-heat, and saute the chopped onion, garlic, cumin, and dried oregano for 10 minutes; set aside.

In a blender or food processor, whirl about 2 cups of the beans and a little broth until smooth; return puree to stockpot.

Stir in the salt, onion mixture, cooked rice, and vinegar.

Cook over medium-heat until soup is steaming.

Garnish with sour cream, green onions, radishes and lime wedges.

Serves 6 to 8