1

Presoak 1/2 cup dried black beans overnight or for at least 8 hours in 6 cups water. Drain, rinse, and proceed with recipe. Quick soak method: Boil dried black beans in 6 cups water for 2 minutes. Turn burner off and cover pot with lid for 1 hour. Drain, rinse and proceed with recipe.

2

In a large saucepan, heat the oil over high heat until lightly smoking. Add the onion, carrot and celery and cook for 4 minutes, until the onion is soft and translucent, stirring occasionally. Add the garlic, jalapeno chilies and the bay leaf. Continue to cook for 2 minutes longer.

3

Add the basil, thyme and cumin and cook for 30 seconds, stirring frequently. Add the beans and 6 cups water to come 2 inches above the beans. Bring to a boil and reduce heat to a simmer. Let simmer for 60 minutes, checking periodically to make sure level of water is above beans. Add the tomatoes, potatoes and rice. If necessary, add more water to cover the ingredients. Cover pan with a lid. Simmer for 35-45 minutes, until the potato is soft and the rice is cooked. Add the cilantro and season with salt and pepper. Makes 8 servings.

4

Let recipe rest for 30 minutes prior to serving.

5

Note: Chef Pyles added crumbled tortilla chips before serving the soup.