Categories: Beans, Mexican, Soups, Mcdougall 
      Yield: 6 servings 
  
      1 c  Black beans; dried 
      8 c  Water 
      1    Onion; chopped 
      1    Green bell pepper; chopped 
      2    Cl Garlic; crushed 
      1 ts Oregano 
      1 ts Ground cumin 
      6 oz Tomato paste; canned 
      3 tb Red wine vinegar 
      1 tb Tamari soy sauce, low sodium 
      2 c  Brown rice; cooked 
    1/4 c  Green chiles; chopped 
    1/4 ts Tabasco sauce 
      2 tb Fresh coriander; chopped fre 
  
  Recipe by: McDougall Plan Place beans and water in a large soup pot. Bring 
  to boil; cook for 2 minutes. Remove from heat, cover, and let rest for 
  about 45 minutes. Return to heat. Add onion, garlic, green pepper, oregano, 
  and cumin. Cover and let cook over low heat for 1 1/2 hours. Add tomato 
  paste, vinegar, and tamari. Cook an additional 30 minutes. Add chilis, 
  rice, Tabasco, and coriander. Cook 10 minutes. Serve hot. 
   
  HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less 
  coriander if you prefer your foods less spicy. From the collection of Sue 
  Smith, S.Smith34, Uploaded June 16, 1994