Tex-Mex Bean Soup With Rice
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
61
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 small
Onion (chopped)1 clove
Garlic (chopped)3 tsp
Ground Cumin1.5 cups
Cooked Brown Rice (thawed if frozen)Directions:
1
Heat the olive oil in a large pot over medium heat
2
Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes
3
Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute
4
Add the tomatoes, black beans, pinto beans and 6 cups water
5
Bring to a boil, then reduce the heat to medium and stir
6
Simmer until slightly thickened, about 15 minutes
7
Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro
8
Cook until the soup thickens, about 5 more minutes
9
Season with salt and pepper
10
Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm
11
Top each serving of soup with the cheese and the remaining 1/4 cup cilantro
12
Serve with the warm tortillas
13
Photograph by Ryan Dausch