Antiguan Black Bean Soup

• 2 lb dried black beans, cooked according to package directions or (16 ounce) cans black beans, drained
• 2 tablespoons olive oil
• 1/2 green pepper, chopped
• 1 onion, chopped divided
• 1/2 garlic clove, minced
• fresh ground pepper, to taste
• 1 tablespoon red wine vinegar
• 1 teaspoon Tabasco sauce
• 1 bay leaf
• 2 quarts water
• 1 cup short-grain brown rice, cooked according to package directions
• fresh parsley, chopped (garnish)

1. In a large saucepan, combine olive oil, green pepper, 1 1/2 tablespoon onion, and garlic. Saute until tender.
2. Stir in black beans, pepper, vinegar, Tabasco, and bay leaf. Add water and simmer for 30 to 40 minutes. Remove bay leaf.
3. Using a potato masher or the back of a spoon, mash some of the beans to thicken the liquid a bit. Adjust seasonings.
4. Top with remaining onion and brown rice. Garnish with parsley.

black beans, olive oil, green pepper, onion, garlic, fresh ground pepper, red wine vinegar, tabasco sauce, bay leaf, water, shortgrain brown rice, fresh parsley

Taken from www.food.com/recipe/antiguan-black-bean-soup-493243 (may not work)