Charlie’s Black Bean Soup

Charlie is a big fan of soup — as, indeed, am I. He makes soup pretty much the way I do: This sounds good and that sounds good and we have some of this…. SOUP!

The other day, he made some really good stuff. He looked at a can of black beans with Southwestern Flavoring and saw a recipe on the back for black beans and rice, and thought that would be a good combination for soup.

“But,” he says, “I don’t know how long to cook rice.”

I sez, sez I, “Takes twenty minutes.”

Charlie: “I don’t know how much to use.”

Me: “Twice as much water as rice.”

Charlie: “What does that mean?”

Me: “…However much rice you use, use twice that amount of water.”

Charlie: “Smartass.”

But, between the two of us, we put together a good soup.


  • 1 can black beans with southwestern flavoring (or plain, if you don’t like cumin)
  • 1/3 cup rice
  • 4 cups water
  • chopped onion
  • 2 2-cup bouillon cubes
  • 1 can hominy

Combine everything but hominy and bring to a boil. Cover and reduce heat. Simmer for 20 minutes. Add hominy and heat through.

Personally, I like a bit of garlic-flavored olive oil added, but that’s just me.

A WRITING PROMPT FOR YOU: Two characters cook together.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Charlie’s Black Bean Soup

  1. Jim Hilton

    November 7, 2012 at 6:25pm

    I made the black bean soup – I couldn’t find that flavor of beans so I added chili powder and cumin, then added some diced ham.
    Really good!

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      November 8, 2012 at 7:50am

      Ah, Jim, that sounds good! If I had been the soup sheriff, I would have toasted the onion and spices in olive oil (or, in your case, ham fat — in the case of your soup, I mean, not you, personally) and then added it to the soup. But it WAS really good, and I’ll bet yours was, too!

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