Let me warn you, this is addictive stuff. (Cheap too.)

     This is basically beans and rice with more liquid than usual, but this isn't your ordinary beans and rice. First off, this is black beans, not pintos, and it's wild rice, not your long grain white. (Though I dare say that some will try the substitute rather than go to the trouble of hunting down the wild rice.) With the right spices, this is hot stuff. No warnings to this recipe unless you're "extra sensitive" to beans.

Ingredients:
2 cups dried black beans
2 cups wild rice
slice of ham or other pork (optional)
cayenne, garlic, basil, chopped onion, salt
optional topping: chives and sour cream

     These measurements are approximate, I never really measure, but enough time in the kitchen lets you know what is right. Equal portions of beans and rice works well, though one can go heavier with the beans and do as well. Start equal and adjust to your preference in subsequent batches. I usually make it in a 12 quart pot, starting with about 7 - 8 quarts of water. If more is needed, it can be adjusted later. There should be more than enough water for the beans to "swim" as they're being cooked. Sift through the beans for bad beans, pebbles, etc.* Drop in the pork and bring to a roiling boil, then reduce heat. Cook for 90 minutes. Add rice, cook another 30 minutes, check often in the last ten minutes to make sure there is enough water. Add chopped onions and seasoning, rather heavily, don't be shy about the cayenne and garlic, and any extra water, stir and simmer for at least another 30 minutes. The texture of the soup should be somewhere between cream soup and chunky soup, not extremely runny, but not solid either. Serve hot, topped with chives and sour cream (or chow chow if the mood hits) if you want an extra treat.

     There are plenty of vegetable options to add to the soup, like brocolli, cauliflower, celery, green peppers, squash, and so on. It's a very versitile soup base, and really quite good year round. Serves well with a fruit side. Sometimes it's hard to get enough, even with a tight stomach. The soup keeps very well in the fridge, freezes well, and microwaves very well. Don't expect it to hang around forever. No way.