Spicy Black Bean And Rice Soup Recipes

ULTIMATE BLACK BEAN AND RICE SOUP

Steps:

• In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
• Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
• Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
• Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
• Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.

QUICK SPICY BLACK BEAN SOUP

Steps:

• Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
• Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
• Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.

SPICY BLACK BEAN AND RICE SOUP

Steps:

• Saute chopped garlic, onion and peppers until onions start to become translucent.
• Add the spices, desired ampount of hot sauce, rotel, black beans and the drained corn. Cook until it starts to simmer.
• Add vegetables broth, simmer until all vegetables are cooked.
• Add rice and simmer for another five minute.

SPICY BLACK BEANS AND RICE

Steps:

• In a kettle combine the beans, the ham hock, the garlic, the bay leaf, the orégano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham hock from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice with the radish or onion.
• To quick-soak dried beans:
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

SPICY BLACK BEANS AND RICE

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently.
• Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper.

SOUTHWEST BLACK BEAN SOUP

Steps:

• In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.