1. Soak beans overnight in water to cover. 2. If you don't soak the beans overnight: 3. In a large pot over medium heat, place the beans in three times their volume of water. 4. Bring to a boil and let boil 10 minutes. 5. Cover, remove from heat and let stand 1 hour. 6. Drain and rinse. 7. In a crock pot, combine soaked beans and 1 1/2 quarts fresh water. 8. Cook for 3-7 hours on high, depending on how hot your cooker gets. 9. Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes. 10. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. 11. Cook on low, 2 to 3 hours. 12. Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour). 13. Puree half the soup with a blender or food processor, then pour back into the pot before serving. 14. Serve with lime wedges, sour cream, and cilantro. 15. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
