Rice and Black Bean Soup (Rice and Black Bean Soup (Helena Sangirardi's Recipe))

Name: Rice and Black Bean Soup
Yield: 6
Ingredients: 200g of peeled black beans, soaked for about 10 minutes in boiling water and then in cold or chilled water. The skins come off more easily. Smaller ones stay whole, while the others are diced and go into a bowl with six ripe rice grains, debulled. Orange flower water. They're served well chilled, in a shallow dish. Serves 6 to 8 people. This soup was served at Helena's house instead of dinner, accompanied by roasted chestnuts, still warm. Mix the ingredients in a large bowl. Cover and let it rest for 1 hour. Stir before serving.

1
200g of peeled black beans, soaked for about 10 minutes in boiling water and then in cold or chilled water. The skins come off more easily. Smaller ones stay whole, while the others are diced and go into a bowl with six ripe rice grains, debulled. Orange flower water. They're served well chilled, in a shallow dish. Serves 6 to 8 people. This soup was served at Helena's house instead of dinner, accompanied by roasted chestnuts, still warm. Mix the ingredients in a large bowl. Cover and let it rest for 1 hour. Stir before serving.

Ingredients

1
200g of peeled black beans, soaked for about 10 minutes in boiling water and then in cold or chilled water. The skins come off more easily. Smaller ones stay whole, while the others are diced and go into a bowl with six ripe rice grains, debulled. Orange flower water. They're served well chilled, in a shallow dish. Serves 6 to 8 people. This soup was served at Helena's house instead of dinner, accompanied by roasted chestnuts, still warm. Mix the ingredients in a large bowl. Cover and let it rest for 1 hour. Stir before serving.