**Make sure to soak the black beans overnight in water before cooking this recipe. Or you can use the Quick Cooking method on the back of your dried black beans bag.

For the Soup:

• In a large dutch oven or stock pot heat the olive oil over medium heat until shimmering and hot. Add in the onion and saute for five to seven minutes until translucent. Add in the garlic and cook for an additional minute.
• Add in the black beans that have soaked overnight in cool water, been drained and rinsed in a colander. Then add in the stock and water. Turn the heat down to medium-low and simmer, covered, for 1 1/2 hours.
• After 1 1/2 hours add in the can of tomatoes and their juices, the spices (cumin, ancho chili powder, garlic powder, and smoked paprika), and the cilantro. Simmer an additional 40 minutes.
• Stir in the salt and taste for any additional adjustments.

For the Rice:

• While the soup is simmering it's last 40 minutes, start the rice. Add in the water and coconut milk to a medium sauce pan.
• Heat over high heat until boiling. Once boiling, whisk in the rice.
• Heat over high heat until boiling. Once boiling, whisk in the rice.
• Cover and reduce the heat to low. Cook the rice stirring occasionally for about 15 minutes.
• Once the liquid has evaporated and the rice is tender. Pull off the heat and allow to cool slightly.

To Serve:

• Put 1/2 C rice into a bowl, top with the soup, and garnish with your choice of toppings.
• Shop the recipe here: Black Bean Soup with Coconut Rice