Black bean and ginger soup with yellow rice pilaf

March 07, 2007

Serves 6 as a main course, 12 as appetizer

SOUP

8 cups water 2 cups dried black beans, soaked overnight Salt and pepper, to taste 1/4 cup avocado oil, or use vegetable oil 4 onions, finely chopped 2 cloves garlic, finely chopped 1 tablespoon finely chopped fresh ginger 3 tablespoons apple cider vinegar 1 tablespoon dried oregano 1 teaspoon ground cumin

1. In a soup pot, bring the water to a boil. Add the beans, salt, and pepper. Reduce to a simmer and cook the beans for 1 1/2 hours or until almost tender. Add more water as needed.

2. Meanwhile in a large saucepan, heat the oil over medium setting. Add the onions, garlic, and ginger. Cook, stirring often, for 5 minutes.

3. Add the onions mixture to the pot of beans with the oregano and cumin. Continue simmering, stirring occasionally, for 30 minutes.

PILAF

2 tablespoons avocado or olive oil 1 onion, chopped 2 cloves garlic, finely chopped 2 cups long-grain white rice 4 cups water 1 teaspoon turmeric

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes or until tender.

2. Stir in the rice, water, and turmeric. Bring to a boil, lower the heat, cover the pan, and simmer for about 30 minutes or until the rice is tender.

GARNISH

1 red or green bell pepper, cored, seeded, and chopped 1 ripe avocado, peeled and cubed 2 scallions, trimmed and chopped 2 tomatoes, chopped 1 lime, cut into wedges 1. Ladle the soup into 6 soup bowls or 12 small bowls. Press the rice into a 1/2-cup measure (use a 1/4-cup measure for small bowls), then invert it onto the soup. Continue in this way until all the rice is used. Adapted from Chef Raffie