Best-Ever Black Bean Soup with Cilantro-Lime Rice
I have a complex about eating whole grains. Or you could say, about not eating whole grains. Given, sometimes when I’m out to eat the hangry kicks in and I stuff three or four rolls of white bread in my face before I even realized what happened, but I’ve been known to bring a whole grain hamburger bun or two to a few barbeques in my day.
Shoot, I’d even bring my whole grains out to restaurants if it I knew I could get away with it. There’s no shame.
Speaking of restaurants, I’m sure most of you have been to a Hibachi grill at some point, yes? You know, where they wear those really tall chef hats, burn your eyebrows off, yell at you and then throw food at your face while you try to catch it like a dog?
My favorite part is the free spritz of Japanese-kitchen-scented perfume you get while you’re there. There’s nothing better than leaving smelling like smoky oil and fish for the rest of the night…mmmm.
At said restaurants, they usually serve you rice with your meal and most of them even offer you the option of white or brown. Isn’t that just lovely?
Yes. Well, because I am the most exciting person on the face of the planet, I always order vegetable fried rice, but I specifically request that they make it with brown rice instead of white. Right about then is when they all stop and look at me like I have three heads.
Then I get the usual, we don’t make fried rice with brown rice.
What? What do you mean? It’s the same thing. Just throw some brown rice on the grill, light a fire, crack a frickin’ egg and then throw it at my face.
Apparently, it’s a big deal to ask for brown fried rice instead of white. Try it sometime and watch the immediate look of horror on their faces.
So my point in all this is that the original recipe for this soup called for white rice but, wouldn’t you know, I changed it up and used brown instead. Right, I’ve made that point.
I’ve eaten more than my fair share of black bean soups but I’ve never made my own at home and let me just tell you, I regret not making it sooner.
It’s thick and creamy and you can adjust the flavors and spices to suit your needs. Plus, this version with cilantro-lime rice really takes it over the edge. I can’t even try to describe it, you just have to try it for yourself.
2 (15 ounce) cans black beans, drained, not rinsed
1 green bell pepper, roughly chopped
2 jalapenos, roughly chopped
1 small yellow onion, diced
3 garlic cloves
1 tablespoon olive oil
2 cups vegetable both
1 cup filtered water
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon chili chipotle powder
1 teaspoon dried oregano
1 tablespoon vegan Worcestershire
1 tablespoon tomato paste
salt & pepper to taste
1 cup brown rice
4 cups water
1 tablespoon olive oil
1/2 teaspoon salt
juice from 1/2 lime (about 2 tablespoons)
1/4 cup cilantro, finely chopped
- Start by using a food processor (optional) to finely chop the onion then set aside. Next, mince the garlic and then add the jalapeno and bell pepper until finely chopped.
- Warm one tablespoon olive oil in a large pot or Dutch oven over medium heat and then sauté the onion for several minutes, until translucent. Add the rest of the vegetables (jalapeno, bell pepper and garlic) to the pot along with the spices (cumin, chili powder, chili chipotle powder and died oregano) and continue to sauté for about five more minutes.
- Next, add the drained (not rinsed) beans to the pot along with the vegetable broth and water. Then add the tomato paste and Worcestershire and stir until mixed well. Bring the soup to a boil and then reduce to a simmer and allow to cook for twenty minutes.
- Meanwhile, start making the rice by bringing 4 cups water to a boil in a medium size sauce pan. Add one tablespoon olive oil, 1/2 teaspoon salt, and 1 cup brown rice then stir. Continue to boil the rice for 30 minutes, uncovered, stirring occasionally.
- After 30 minutes, drain the rice and then return it to the pot, removed from heat. Cover the pot with a tight-fitting lid and allow to steam for 10 minutes.
- Meanwhile, ladle two cups of the soup into the food processor and blend until thick and creamy. Add it back to the soup and turn off the heat.
- After 10 minutes have passed, remove the lid and fluff the rice with a fork. Add the lime juice and cilantro then stir together.
- Scoop one fourth of the rice at a time into each bowl and ladle black bean soup on top. Garnish with avocado and enjoy!
Adapted from Iowa Girl Eats
This soup really lives up to it’s name. I highly recommend trying it with the avocado as the creamy texture pairs perfectly with the spices, cilantro and black beans.
Do you prefer white or brown rice?
Hibachi grills, yay or nay?