This is one of our oldest and most popular soups at Claire’s. Serve this filling soup with a sprinkling of finely chopped red onion.
12ouncesblack beans, picked over
½cup plus 1tablespoonolive oil
10clovegarlic cloves, minced
½teaspoon crushed red pepper flakes
1cup chopped parsley
128-ounce can whole tomatoes in juice, crushed with your hands
½cupbrown rice, uncooked
Salt, to taste
Bring the water to a boil in a large covered pot. Add the beans, olive oil, garlic, red pepper flakes, fennel seeds, bay leaf, and parsley. Cook over medium heat, uncovered, for 1 hour, stirring frequently.
Add the tomatoes and continue cooking for 30 minutes. Add the rice, salt, and pepper. Lower the heat and simmer for 1 hour, stirring frequently until the beans are very soft. Taste for seasoning.