2 medium green bell peppers (seeded, and finely chopped)
5 large garlic cloves, minced or pressed 2 medium onions finely chopped
6 cups cooked and rinsed black beans 3 cups vegetable stock
4 Tbsp olive oil 2 Tbsp white vinegar
1½ tsp ground cumin 1½ tsp oregano leaves
salt to taste pepper to taste
Marinated Rice (recipe follows)
Prepare marinated rice (recipe follows) and set aside for at least 1 hour or until the next day; bring to room temperature before serving.
Thinly slice 3 green onions (including tops). Combine with 2 cups of cooked white rice, 1 finely chopped tomato and 3 Tbsp each of olive oil and white vinegar. Cover and chill.
Heat oil in a 5-quart saucepan over medium heat. Add the onions, green bell peppers and garlic; cook, stirring until limp. Add stock, cumin, oregano, vinegar, and beans. Cover and simmer for 30 minutes adding more stock if desired for thinner consistency. Add salt and pepper to taste. Serve in bowls adding a generous spoonful of cool rice to each bowl of hot soup.