1 lb. black beans
4 c. vegetable stock
1 finely chopped onion
1 1/2 tsp. ground cumin
2 tsp. salt
3 tbsp. red wine vinegar
4 green onions, chopped
6 c. water
1/4 c. olive oil
6 cloves garlic
1 1/2 tsp. ground oregano
1 1/2 c. cooked brown rice
2 c. sour cream
Lime wedges

Cook beans 45 minutes. Add stock. Cover. Continue to cook about 1 hour. Heat oil in frying pan over medium heat. Add onion, garlic, cumin and oregano. Cook until onion is soft. Set aside.

In blender, mix 2 cups beans until smooth. Return to kettle. Stir in 2 teaspoons salt, onion mix, rice and vinegar. Cook over medium heat until hot. Pass sour cream, green onions and lime wedges. Makes 14 cups.