12ouncesdried black beans (pick out any debris), rinsed
1/2teaspooncrushed red pepper flakes
1/2teaspoon fennel seeds
1cupchopped fresh parsley
1/2 cupuncooked brown rice, rinsed
1teaspoonground black pepper
1(28-ounce) can whole tomatoes in juice
Chopped fresh parsley, for garnish
Bring water to a boil in a large covered pot. Add beans, oil, garlic, red pepper flakes, fennel seeds, bay leaf, and parsley. Cook over medium heat, uncovered, for 1 hour, stirring occasionally. Add rice, pepper, and salt to taste. Reduce heat and simmer 1 hour more, stirring occasionally.
Slightly crush tomatoes with hands; stir tomatoes and juices into soup. Cook 30 minutes or until beans are soft. Salt to taste and sprinkle with fresh parsley to serve.
Black Bean and Brown Rice Soup
Amount Per Serving
Calories 222Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 40g13%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.