Monday, December 28, 2009

Black Bean and Rice Soup

Originally when I thought of this soup my idea was to get the flavor of the Miami Black Bean Soup mix that my mom had bought me a couple times in the past. I knew there was lime & a smokey flavor to it but beyond that I was just kind of winging it.
This really didn't come out at all like the soup I was trying to replicate, the biggest issue was I started out with too few beans in comparison to the other ingredients, but I did end up with a really great winter soup anyway. I love the fresh tang the lime juice added at the end gives it.

We used a ham bone that was in the freezer left over from Easter but you could easily use a shank or ham hock for this as well. Be careful when adding the liquid smoke, it can get to be an overwhelming flavor pretty quickly.

Black Bean and Rice Soup

1 c black beans, soaked
1 T olive oil
5 oz red onion, chopped
1 clove garlic, minced
4 oz celeriac, chopped
1/2 a red pepper, seeded & chopped
1 Anaheim pepper, seeded & chopped
1 meaty ham bone
3 c water
1/2 t cumin
1/2 t oregano
1/4 t chipotle powder
1 t white wine vinegar
4 dashed liquid smoke
1/2 c rice
juice of 2 limes

Heat the olive oil in a large soup pan over medium-high heat. Add the onion, garlic & peppers then sauté for about 7 minutes. Add the beans, ham bone, water, cumin, oregano, vinegar and liquid smoke. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 - 2 hours until the beans are tender & the meat is starting to fall off the bone.

Remove the ham bone from the soup & take any remaining meat off of it. Return the meat to the pot. Add the rice. Cover & simmer for another 30 minutes until the rice is cooked. Add the lime juice & season to taste. If the soup seems a little thick add more water.

4 - 5 servings

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski


Deborah said...

Makes me wish I would have stolen the ham bone from Christmas dinner!

Lori said...

Comfort in a bowl.

Thistlemoon said...

I love black bean soups! Looks perfect! Stay warm! Happy Holidays!

grace said...

sometimes my favorite part of eating in mexican restaurants is the ubiquitous beans and rice on the side. you've combined them quite wonderfully here!

giz said...

What a beautiful and comforting looking soup. The proportions look just fine to me.

Erica said...

That looks comforting and delicious!We have a similar recipe in Colombia, but we use red beans

Ashley said...

Thanks for the post, which inspired me to make black bean soup tonight! When I've ordered it in a restaurant, its always been disappointing. But THIS is a great soup.

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t = teaspoon
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