Black Bean Soup with Forbidden Rice

Black Bean Soup with Forbidden Rice

Florida Coastal Cooking  

Serves 4, 1/2 cup beans and 1/2 cup rice

Vegan, Gluten Free, Dairy Free



2 Tbsp extra virgin olive oil

1 onion, chopped

2 cloves garlic, chopped

2 cups cooked black beans (of using canned, be sure to rinse and drain well)

1 to 2 cups vegetable stock

1/2 cup canned, undrained fire roasted diced tomatoes

2 Tbsp braggs liquid aminos or gluten free tamari or soy sauce

1 Tbsp chili powder

2 cups cooked forbidden rice or brown rice


1 avocado, seeded and cubed

Fresh diced tomatoes (from KYV farm)or extra fire roasted tomatoes

Lost of fresh cilantro (from KYV farm)

Fresh lime juice (about one lime)


1. Heat olive oil in a small pot, sauté onion about five minutes; add garlic, sauté an additional minute. Add black beans, vegetable stock, tomatoes, liquid aminos and chili powder. Bring to a boil, reduce heat and simmer about 10 minutes, or thickened to your taste.

2. Serve black beans over rice; top with 1/4 avocado, a dollop of diced tomatoes, fresh cilantro and a squeeze of lime.
Serve with PARES BALTA Ros de Pacs 2011, (Penedes, Spain) and CRASTO Douro Red 2009, (Douro, Portugal)