Black Bean Soup with Coconut Rice

Soak the Black Beans (455 g) overnight in cool water, then drain, and rinse in a colander.

In a large dutch oven or stock pot, heat the Extra-Virgin Olive Oil (1 Tbsp) over medium heat until shimmering and hot. Add in the Onion (1) and saute for five to seven minutes until translucent. Add in the Garlic (2 cloves) and cook for an additional minute.

Add in the black beans that have soaked overnight in cool water, been drained and rinsed in a colander. Then add in the Vegetable Stock (720 mL) and Water (1.2 L). Turn the heat down to medium-low and simmer, covered, for 1 1/2 hours.

After 1 1/2 hours, add the Fire Roasted Diced Tomatoes (1 can) and their juices, the Ground Cumin (2 tsp), Ancho Chili Powder (2 tsp), Garlic Powder (1/4 tsp), Smoked Paprika (1/2 tsp), and Fresh Cilantro (5 g). Simmer an additional 40 minutes.

Season with Kosher Salt (1 Tbsp) and taste for any additional adjustments.

While the soup is simmering it's last 40 minutes, start the rice. Add in the Water (300 mL) and Coconut Milk (240 mL) to a medium sauce pan.

Heat over high heat until boiling. Once boiling, whisk in the White Rice (185 g).

Cover and reduce the heat to low. Cook the rice stirring occasionally for about 15 minutes.

Once the liquid has evaporated and the rice is tender. Pull off the heat and allow to cool slightly.

Put 1/2 C rice into a bowl, top with the soup, and garnish with your choice of Scallion (1 bunch), Fresh Cilantro (2 Tbsp) and Avocado (1/2)