Black Bean Soup Over Rice

• nonstick cooking spray
• 2 tsp. olive oil
• 2 cloves garlic, finely chopped
• 1 small red onion, diced
• 2 c. chicken stock, defatted
• 4 c. cooked black beans (if canned, rinse and drain)
• 1 tsp. Creole seasoning
• 1 tsp. ground cumin
• 2 c. brown rice, cooked
• 3 limes, halved
• 1 cilantro leaf (optional)

1. Coat a nonstick pan with a cooking spray.
2. Heat the olive oil in the pan.
3. Add the onion and garlic; saut until translucent. Add the chicken stock, 2 1/2 cups of the cooked black beans and the Creole seasoning.
4. Bring the mixture to a gentle boil and cook until the amount is reduced by 1/3; puree in a blender or a food processor until smooth.
5. You may refrigerate this now for serving later.
6. Then reheat the bean puree.
7. If necessary, thin the puree with additional chicken stock to make it smooth.
8. When serving, place cup of the cooked brown rice in each of six bowls.
9. Top with 1/4 cup of the reserved whole black bean puree.
10. Squeeze 1/2 lime over each bowl.
11. Garnish with a cilantro leaf, if desired.
12. Makes six servings.

nonstick cooking spray, olive oil, garlic, red onion, chicken stock, black beans, creole seasoning, ground cumin, brown rice, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=139972 (may not work)