Soup:
1/4 head garlic, minced
1/2 small onion, chopped
1/2 tsp salt
1 1/2 c chicken or vegetable stock
2 c cooked or canned black beans
1/2 c canned crushed tomatoes, or 2 fresh
chipotle seasoning
Rice:
1 c short-grain rice
1 c coconut milk
1 2/3 c water
1/2 tsp saffron dissolved in 2 Tbsp hot water
To make soup: Saute garlic, onion, and salt. Stir in stock, beans, tomatoes and seasonings. Bring to a boil; reduce heat and simmer 20 minutes. Mash beans a little -- soup should be thick.
You may add any other veggies, leftover meats, additional spices, whatever you want to the soup.
To make rice: Combine all ingredients; bring to a boil over medium heat; simmer until rice is cooked. Serve with soup.
NOTES
From Frugal Cuisine.
Really excellent soup; pairing it with coconut rice is surprisingly good.
I've never made the rice with saffron but have sprinkled in maybe 1/2 tsp of turmeric instead.
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