Black Beans (2 1/2 cups)
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
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 (3 cups)
Water (5 cups)
. 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 (1/2 Tbsp)
Ancho Chili Powder (1/2 Tbsp)
Garlic Powder (1/4 tsp)
Smoked Paprika (1/2 tsp)
Fresh Cilantro (1/3 cup)
. Simmer an additional 40 minutes.
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 (1 1/4 cups)
Coconut Milk (1 cup)
to a medium sauce pan.
Heat over high heat until boiling. Once boiling, whisk in the
White Rice (1 cup)
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
Scallions (1 bunch)
Fresh Cilantro (2 Tbsp)