This recipe was part of the Food Fight: Desperation Dinner Challenge which ended Mar 31, 2008 05:00 PM.
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Black Bean Soup with Rum Over Brown Rice Recipe

Difficulty: Easy | Total Time: 15-20 minutes | Active Time: | Makes: 2 servings

This is a tasty soup on-the-go. With tons of veggies and protein, it’s also quite wholesome. I almost always have the ingredients in my pantry or freezer, and it’s quite a versatile base for other ingredients.

The rum is a feisty addition.

  • Brown rice (white rice is also fine)
  • 2 Tb butter
  • 1 small white onion
  • 4 garlic cloves minced
  • chili powder or cayenne pepper, to taste
  • 1 1/2 tsp ground cumin
  • 1 can of black beans
  • 1/2 cup chicken broth
  • Optional ingredients: 3 Tb of rum, canned diced tomatoes (I prefer Tuttoroso or Muir Glen), frozen corn kernals, red or green bell peppers, chicken, sausage, parmesan cheese rind.
  • white pepper and salt, to taste
  • OPTIONAL: Lime juice
  1. Cook brown or white rice per instructions.
  2. In saucepan, on medium heat, heat oil. Cook diced onions and garlic until onion is transparent. Add chili powder and cumin to the onions and saute for a few seconds.
  3. OPTIONAL: Add 3 Tb of rum to the onion mixture and simmer for about 1 minute
  4. Add chicken broth and can of black beans. Raise to a boil, then simmer for about 8-10 minutes. This is also a great way to use up parmesan rinds in your fridge. Just add the rind along with the black beans.
  5. I like to add canned tomatoes and frozen corn kernals to this mix, but you can also add other veggies, especially red or green bell peppers and/or cilantro.
  6. Sprinkle salt and white pepper to taste.
  7. Scoop the rice into a bowl. Spoon the black bean soup over it. Squeeze some lime juice and enjoy!

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