I got this recipe from my friend Jocelyn many years ago when times were better. What I like about it is that it doesn't have a tomato base, as so many soups do. I do like tomato based soups, it just seems that there are so many of them that it gets rather tedious. This makes a huge pot, enough for 2-3 meals for our family of 7.
2 1/2 c. dry black beans (or one bag)
1/2 c. dry white/navy beans
2 bay leaves
3 c. brown rice/wild rice mixture
1-2 cans diced green chiles
1 - 8oz. bottle mild red taco sauce
3 c. bell peppers, diced (whichever color you like)
2 onions, diced
1/2 garlic bulb, diced/minced
Cover beans with water in your biggest stockpot (or 10 qt. or so) and soak overnight. Drain, rinse and add new water. Cover beans 2 inches higher of water (can also use bone broth/stock) and add bay leaves. Simmer 1-2 hours on low or until beans are getting soft. Fish out bay leaves and toss, adding rice. Keep simmering (about 1 more hour or until rice is cooked) and add the rest of the ingredients and heat thoroughly. Add more water if it gets too thick. Serve with cilantro, shredded cheese, sour cream and tortilla chips. You can also use canned beans, and would likely use about 4 cans of black and 1 can of white. It's pretty forgiving so you can add or subtract quite a lot if you want.
