Cayenne Either Black Bean Soup

Cayenne Either Black Bean Soup

Ingredients:
1 cup dry black beans 1/8 teaspoon cayenne pepper
6 cups either chicken or beef stock 1 bay leaf
¼ cup oil 1 teaspoon salt
1 cup chopped celery 2-4 pepper corns
1 cup chopped onion 2 whole cloves
2 cloves garlic, crushed ½ cup powdered milk
1/3 cup uncooked brown rice

Directions:
Soak beans overnight. Drain and cook with 6 cups stock until tender, about 2 hours. In large
Dutch oven, heat oil; sauté celery, onion, and garlic until soft. Add rice and sauté 2-3 minutes
longer. Stir in 1 cup of stock from beans. Add beans and rest of liquid in which they were
cooked. Add remaining ingredients except milk. Cook 1-2 hours. Blend milk with ½ cup
soup broth; add mixture to soup. Serve garnished with chopped green onion and lime slices,
if desired. 4-6 servings.
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