Black bean and ginger soup with yellow rice pilaf

Serves 6 as a main course, 12 as appetizer

SOUP

8	cups water
2	cups dried black beans, soaked overnight
	Salt and pepper, to taste
1/4	cup avocado oil, or use vegetable oil
4	onions, finely chopped
2	cloves garlic, finely chopped
1	tablespoon finely chopped fresh ginger
3	tablespoons apple cider vinegar
1	tablespoon dried oregano
1	teaspoon ground cumin

1. In a soup pot, bring the water to a boil. Add the beans, salt, and pepper. Reduce to a simmer and cook the beans for 1 1/2 hours or until almost tender. Add more water as needed.

2. Meanwhile in a large saucepan, heat the oil over medium setting. Add the onions, garlic, and ginger. Cook, stirring often, for 5 minutes.

3. Add the onions mixture to the pot of beans with the oregano and cumin. Continue simmering, stirring occasionally, for 30 minutes.

PILAF

2	tablespoons avocado or olive oil
1	onion, chopped
2	cloves garlic, finely chopped
2	cups long-grain white rice
4	cups water
1	teaspoon turmeric

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes or until tender.

2. Stir in the rice, water, and turmeric. Bring to a boil, lower the heat, cover the pan, and simmer for about 30 minutes or until the rice is tender.

GARNISH

1	red or green bell pepper, cored, seeded, and chopped
1	ripe avocado, peeled and cubed
2	scallions, trimmed and chopped
2	tomatoes, chopped
1	lime, cut into wedges

1. Ladle the soup into 6 soup bowls or 12 small bowls. Press the rice into a 1/2-cup measure (use a 1/4-cup measure for small bowls), then invert it onto the soup. Continue in this way until all the rice is used. Adapted from Chef Raffie