Black Bean with Rice Soup

Bold and Zesty Black Bean with Rice Soup Recipe

Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

This Black Bean with Rice Soup recipe is a hearty, comforting dish perfect for any season. Combining the rich flavors of black beans, rice, and a blend of spices, this soup is not only delicious but also incredibly easy to make. It's a versatile recipe that can be adjusted to suit your taste preferences and dietary needs, making it a great addition to your cooking repertoire.

History

The origins of Black Bean with Rice Soup can be traced back to various cultures, particularly in Latin America and the Caribbean, where beans and rice are staple ingredients. Each region has its own variation of this dish, incorporating local spices and ingredients. This particular recipe, with its addition of taco seasoning, offers a Mexican twist to the traditional dish, showcasing the fusion of flavors that can be achieved.

Ingredients

3 cups cooked rice
32 oz (907 g) canned black beans with their liquid (2 x 16 oz (454 g) cans)
1 envelope Ortega hot and spicy taco seasoning mix
4 green onions and tops, chopped
46 oz (1.30 kg) canned chicken broth, de-fatted
0.5 tsp ground cumin
salt to taste
pepper to taste

How to prepare

In a 6 qt (5.68 liter) Dutch oven, combine the cooked rice, black beans with their liquid, taco seasoning mix, and chopped green onions over low heat.
Gradually add chicken broth, about a cup at a time, stirring well after each addition. Continue until the soup reaches the desired consistency.
Season with salt, pepper, and cumin to taste.
Cook over low heat, stirring frequently, for approximately 15 minutes.
If the rice absorbs too much broth and the soup becomes thicker than desired, add more chicken broth to achieve a soup-like consistency. Adjust the amount of broth according to your preference.

Variations

For a spicier version, add diced jalapeños or a teaspoon of chili flakes. You can also incorporate other vegetables, such as bell peppers or corn, to add color and nutrition.

Cooking Tips & Tricks

To enhance the flavor of the soup, consider sautéing the green onions in a bit of olive oil before adding them to the pot. This will bring out their sweetness and add depth to the dish. Additionally, for a creamier texture, partially blend the soup using an immersion blender before serving.

Serving Suggestions

Serve this soup with a side of cornbread or tortilla chips for added crunch. A fresh green salad also pairs well, making for a balanced and satisfying meal.

Cooking Techniques

Consider using a slow cooker for this recipe. Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld together beautifully.

Ingredient Substitutions

If you don't have taco seasoning, you can make your own blend using chili powder, garlic powder, onion powder, paprika, cumin, and a pinch of cayenne pepper. For a non-vegetarian version, add diced cooked chicken or beef.

Make Ahead Tips

This soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Simply reheat on the stove or in the microwave when ready to serve.

Presentation Ideas

Garnish the soup with chopped fresh cilantro, a squeeze of lime juice, and a sprinkle of shredded cheese for added flavor and visual appeal.

Pairing Recommendations

This soup pairs well with a light, crisp white wine such as Sauvignon Blanc or a citrusy wheat beer, which can help cut through the richness of the dish.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator. To reheat, warm the soup over medium heat on the stove, adding a little water or broth if it has thickened. It can also be reheated in the microwave.

Nutrition Information

Calories per serving

A serving of Black Bean with Rice Soup contains approximately 250 calories, making it a nutritious and low-calorie option for those monitoring their intake.

Carbohydrates

This Black Bean with Rice Soup is a good source of carbohydrates, primarily from the rice and beans. A serving of this soup provides approximately 45 grams of carbohydrates, which is about 15% of the daily recommended intake. The carbohydrates in this dish are complex, providing steady energy and aiding in digestion.

Fats

The soup is low in fat, with most of it coming from the beans and any added oil for sautéing. A serving contains roughly 3 grams of fat, making it a heart-healthy choice. For those looking to increase the fat content, consider adding avocado slices or a dollop of sour cream as a garnish.

Proteins

Black beans are an excellent source of plant-based protein. A serving of this soup offers about 15 grams of protein, contributing to muscle repair and growth. This makes the dish a satisfying option for vegetarians and those looking to incorporate more plant-based proteins into their diets.

Vitamins and minerals

This soup is rich in vitamins and minerals, including iron, magnesium, and potassium from the black beans, and vitamin C from the green onions. These nutrients support overall health, aiding in everything from oxygen transport to immune function.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten (provided the taco seasoning mix used is gluten-free). However, those with specific dietary concerns should always check ingredient labels.

Summary

Overall, Black Bean with Rice Soup is a nutritious, balanced dish. It's high in complex carbohydrates and plant-based proteins, low in fat, and packed with essential vitamins and minerals. It's also relatively low in calories and free from common allergens, making it suitable for a wide range of dietary needs.

Summary

This Black Bean with Rice Soup is a flavorful, nutritious, and easy-to-make dish that's perfect for any occasion. With its rich history and versatility, it's sure to become a favorite in your meal rotation. Whether you're looking for a comforting meal on a cold day or a healthy option for your weekly meal prep, this soup has got you covered.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a rainy day, and I was visiting my dear friend Maria. As we sat in her cozy kitchen, sipping tea and chatting, she suddenly got up and disappeared into the pantry. Curious, I followed her and watched as she pulled out a can of black beans, a bag of rice, and a few other simple ingredients.

Maria explained that she had learned this recipe from her grandmother, who had been making it for as long as she could remember. She said that it was a family favorite, especially on chilly days like this one. Intrigued, I asked if she could show me how to make it, and she happily agreed.

As we cooked together, Maria shared stories of her grandmother and the many delicious meals she used to make. I could see the love and nostalgia in her eyes as she stirred the soup, adding a pinch of this and a dash of that. The aroma that filled the kitchen was warm and comforting, like a hug from an old friend.

After letting the soup simmer for a while, Maria ladled out two steaming bowls and handed me a spoon. The first taste was like a revelation – the earthy flavors of the beans, the slight nuttiness of the rice, and the subtle spices all melded together in perfect harmony. It was simple yet satisfying, nourishing yet comforting.

From that day on, I knew that this recipe would become a staple in my own kitchen. I made it for my family, for friends who came to visit, and for myself on quiet evenings when I needed a bit of comfort. Each time I made it, I thought of Maria and her grandmother, and the bond that food can create between generations.

Over the years, I have tweaked the recipe slightly, adding my own personal touches here and there. Sometimes I throw in some extra vegetables or a splash of hot sauce for a bit of heat. But at its core, the recipe remains the same – a humble yet delicious dish that never fails to bring a smile to my face.

I have shared this recipe with many people over the years, passing on the tradition that Maria started. Each time I see someone take their first bite of the soup, their eyes lighting up with delight, I feel a sense of pride and joy. Cooking, after all, is a form of love – a way to nourish not just the body but the soul.

As I sit here now, stirring a pot of black bean with rice soup on a rainy day much like the one when I first learned the recipe, I am filled with gratitude for the simple pleasures in life. The laughter of friends, the warmth of a kitchen, and the delicious aroma of a homemade meal – these are the things that truly matter.

And so, as I take a spoonful of the soup and savor its comforting flavors, I say a silent thank you to Maria and her grandmother. Their recipe has become a part of my own culinary heritage, a link to the past that reminds me of the power of food to bring people together. And for that, I am truly grateful.