Cuban Black Bean & Rice Soup Serves 8
The brown rice lends a hearty texture to this traditional black bean soup recipe.

Prep Time: 10 minutes
Cooking Time: 2 1/2 hours

4 1/2 quarts water
12 ounces black beans, picked over
2 tablespoons olive oil (optional)
10 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seeds
1 bay leaf
1 cup chopped parsley
1 28-ounce can whole tomatoes in juice, crushed with your hands
1/2 cup brown rice, uncooked
Salt to taste
1 teaspoon black pepper

1. Bring water to a boil in a large covered pot. Add beans, olive oil, garlic, red pepper flakes, fennel seeds, bay leaf and parsley. Cook over medium heat, uncovered, for 1 hour, stirring frequently.

2. Add rice, salt and pepper. Lower heat and simmer 1 hour, stirring frequently. Stir in tomatoes and cook 30 minutes or until beans are soft. Season to taste.