It’s cold outside. Time to crack open a few cans of black beans.
The murky, purplish broth isn’t very pretty…but the soup tastes good!
Black Bean Soup (vegan version)
2 cans black beans and liquid from the cans
1 can sliced carrots and liquid from the can
6 cups water
1 C rice
25 or so green olives
1 medium onion – chopped
2 cloves garlic – minced
2 t. salt (or more if you like)
1/4 t. cayenne pepper (or more if you dare)
Bring black beans, carrots, water, onions, green olives, garlic, salt and cayenne to a boil in a large pot.
Reduce to a simmer, cover and cook for 1 1/2 hours. Stir occasionally.
Add rice and let simmer another half hour.