1 pound of Dry Black Beans
½ cup of White Rice (uncooked)
1 large Red Onion (chopped)
1 Carrot (chopped)
1 stalk of Celery (chopped)
6 cloves of Garlic (Lehsan) (crushed)
2 Green Bell Peppers (chopped)
1 Jalepeno Pepper (seeded & minced)
1 (28 oz.) can of Tomatoes (peeled & diced)
2 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
2 tsp. of Ground Cumin (Pisa Zeera)
½ tsp. Oregano (dried)
1 tbsp. Salt
3 tbsp. Red Wine Vinegar
1 ½ quarts of Water
Method
In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
In a slow cooker, combine soaked beans and 1 ½ quarts fresh water. Cover, and cook for 3 hours on High.
Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.
Add ketchup just to get desired color. Season with salt and black pepper to taste.
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