1 lb. dried black beans
6 c. water
4 c. chicken or vegetable stock
1/4 c. olive oil
1 lg. onion, finely chopped
4 to 6 garlic cloves, minced
1 1/2 tsp. cumin
1 1/2 tsp. oregano
2 tsp. salt
1 1/2 c. cooked brown rice
2 to 3 tbsp. red wine vinegar
2 c. sour cream
4 green onions, thinly sliced
6 radishes, thinly sliced
Lime wedges

Rinse and sort beans, drain well. Place beans and water in a large kettle and bring to a boil over high heat. Cover, reduce heat; simmer until beans absorb most of the water, about 30 to 45 minutes. Add stock and continue simmering, covered, until beans are tender, about 1 hour. Meanwhile, in saucepan, heat oil. Add onion, garlic, cumin, oregano, cook until onion is soft. Set aside. In a blender or food processor, blend until smooth about 2 cups of beans with a little broth. Return puree to kettle, add salt, onion mixture, rice and vinegar. Cook over medium heat until soup is steaming. Add more salt, if desired. Serve with sour cream, green onions, radishes and lime wedges for garnish. Makes 14 to 16 cups.