16 oz. bag of dry black beans, remove any rocks and rinsed
6 cups water
1 whole carrot, finely chopped
1 stalk celery, chopped
1 cup red onion, finely chopped
6 cloves fresh garlic, minced
2 whole green bell peppers, stem and seeds removed, finely chopped
1 large whole jalapeno pepper, seeds removed, finely chopped
¼ cup dry lentils, any rocks removed and rinsed
28 oz. canned diced tomatoes, undrained
2 Tbs. chili powder
2 tsp. ground cumin
½ tsp.dried oregano
Several dashes freshly ground black pepper
2 Tbs. red wine vinegar
1 tsp. sea salt
½ cup uncooked brown rice
Shredded sharp cheddar cheese
In a large pot, place the black beans in 6 cups of water. Set it over high heat and bring it to a boil for 2 minutes. Cover the pot, remove from heat and let beans stand 1 hour. Drain and rinse beans.
In a crock pot, combine soaked and drained black beans and 6 cups fresh water. Cover and cook for 4 hours on HIGH.
Stir in carrots, celery, onion, garlic, bell pepper, jalapeno, lentils, and canned tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on high for an additional 2 hours.
Stir the rice into the crock pot and cook for an additional 1 hour. Vegetables and rice should be tender when done. Puree the soup mixture by transferring half of the soup to a blender or food processor and processing it until smooth. Then, pour mixture back into the pot and stir before serving. Be careful, as mixture will be hot!
Serve with shredded cheese and a dollop of sour cream on top.
Tip: If you have time, you can eliminate boiling the beans for 2 minutes and resting for an hour by soaking your beans in a large bowl with 6 cups of water overnight (6-8 hours); drain and rinse once done. Then place beans in a crock pot with 6 cups fresh water and cook as directed for 4 hours. Continue recipe as directed above.