- 1 16 oz bag Black Beans ( canned if you choose)
- 2 Cups (approximately) cooked Rice
- 1 Lb Corn
- 4 Roma tomatoes chopped or 1 can petite diced tomatoes
- 1 to 2 Green Chilies diced ( I use Guffy Farms Smoked Green Chilies)
- 1/2 of 1 Green Bell Pepper chopped
- 1/2 of 1 Red Bell Pepper chopped
- 1/2 of 1 Yellow Bell Pepper chopped
- 1 Jalapeno chopped
- 1/2 of 1 Onion chopped
- 2 cloves Garlic
- 1/2 Cup fresh Cilantro
- 1/4 Cup Green Onions chopped
- 1 Lime
- 1 to 1 1/2 tsp Crushed Red Pepper Flakes
- 2 tsp. Chili Powder
- 2 tsp. Cumin
- 1/2 tsp. Cayenne
- 1 tsp. Mexican Oregano
- Salt and Pepper (to taste)
- 6 to 8 Cups Vegetable stock
How to make the Soup
First cook the black beans in your preferred method.
When I’m not lucky enough to have green chilies from my sisters farm ( Guffy Farm) I throw the green chilies on the grill and roast them while the beans are cooking. You can do that or you can used canned green chilies if you prefer. I prefer fresh.
When the black beans are just about done. Heat a small amount of coconut oil in a large pot. Add the onion, garlic, all peppers (except jalapeno and green chilies), and red pepper flakes. Cook on medium heat until fragrant. Add the jalapeno, green chilies, and juice of 1 lime. Stir and cook just to heat through.
Add half of the stock to the pot. Stir making sure to get all the flavors of the peppers on the bottom of the pan incorporated.
Add the tomatoes, corn, and remaining spices. Simmer about 10 min. Then drain the black beans and add them along with the rice. You will need to add more stock as you add the beans and rice. You just have to eye-ball it.
Stir in the cilantro and green onions. Simmer about 20 minutes.
Serve with tortilla chips, or corn tortillas, and avocado slices.
(Note: I’ve found using rice cooked the day before works better. Often I will make this when I have left over rice that needs to be used.)