This soup originally came from What’s Cooking America. We didn’t follow the recipe very well and liked our version better, so here it is.

INGREDIENTS

Main soup:

• 1/2 pound dried orca beans
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 large onion, peeled and chopped
• 1 celery rib, diced
• 5 cups vegetable stock
• 2 cups (16 oz) canned crushed tomatoes
• 1 tsp ground coriander
• 1 cup dry sherry
• 1/4 cup fresh cilantro leaves
• 4-5 thai peppers or cayenne peppers
• Zest and juice of 1 lime
• 1 bunch of scallions, chopped

Yellow rice:

• 2 tbsp olive oil
• 1/2 large onion, peeled and chopped
• 1 cup jasmine rice
• 2 cups vegetable stock
• 1 tsp coarse salt
• 1/8 tsp turmeric

INSTRUCTIONS

Soak the orca beans in water in the fridge overnight. Drain and rinse before cooking.

Heat the first 2 tbsp of olive oil in a large soup pot over medium-high heat, then add the garlic, 1/2 onion, and celery. Sauté, stirring frequently, for 10 minutes.

Add the beans, vegetable stock, tomatoes, coriander, and sherry. Bring to a boil, then reduce heat and simmer for 1.5-2 hours or until the beans are tender. While the soup is cooking, prepare yellow rice.

Heat the remaining olive oil in a 3-quart saucepan over medium-high heat. Add the remaining 1/2 onion and sauté until a pale golden color, approximately 5 minutes. Add the jasmine rice and continue to sauté for 3 more minutes.

Add the vegetable stock, salt, and turmeric. Bring to a boil, then cover the pan and reduce heat to low. Simmer for 15-20 minutes or until all the water is absorbed and the rice is fluffy. Remove from heat and set aside.

When the beans and rice are ready, add the cilantro to the beans and season with salt and pepper to taste. Add the peppers, lime juice and zest, and cooked yellow rice.

Makes 6-8 servings.