Latin Black Bean Soup

Prep: 15 minutes (cooked rice needed) Rest: 1 hour Cook: 3 hours (see hints below)



  • 1 cup dried black beans
  • 8 cups water
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp oregano
  • 1 tsp cumin
  • 6 ounce can tomato paste
  • 3 tbsp red wine vinegar
  • 1 tbsp soy sauce (optional)
  • 2 cups cooked brown rice
  • 4 ounce can chopped green chilies
  • 1/8 - 1/4 tsp hot sauce
  • 1-2 tbsp fresh cilantro, chopped


Place the beans and water in a large pot. Bring to a boil, cook for 2 minutes, remove from heat and let rest for about 1 hour. Return to heat. Add onion, bell pepper, garlic, oregano and cumin. Cover and let cook over low heat for about 1 1/2 hours. Add tomato paste, vinegar and soy sauce. Cook an additional 30 minutes. Add rice, chilies and hot sauce. Cook for another 10 minutes, then stir in cilantro. Serve at once.

Hints: This may also be made in a slow cooker. Add all the ingredients, up to the brown rice. Cook on high for 8 hours, then stir in the rice, chilies and hot sauce. Heat for about 30 minutes in the slow cooker, stir in the cilantro and serve. It will take about 1 hour total time in a pressure cooker. Add the ingredients as above, up to the brown rice. Bring to pressure, cook about 30 minutes, then let the pressure release naturally. Add the rice, chilies and hot sauce and cook for about 20 minutes. Stir in the cilantro and serve. Use any hot sauce that your family enjoys, such as Tabasco, Sriracha, Tapatio, or Cholula. Starting with a small amount and adjusting the flavor to taste.