The habanero chile pepper, a Caribbean favorite, is super hot, so you only need one for the entire soup.

Ingredients:

Yellow rice:
2 tablespoons olive oil
1/2 cup chopped onion
1 cup jasmine rice
2 cups water
2 teaspoons kosher salt
Pinch of saffron or turmeric
Soup:
1 pound dried black beans
3 tablespoons olive oil
4 cloves garlic, minced
1 large Spanish onion, peeled and diced
2 ribs celery, diced
2^1/2 quarts (10 cups) vegetable or chicken stock
4 cups (32 ounces) canned crushed tomatoes
2 teaspoons ground coriander
1 cup sherry
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper, to taste
1 habanero pepper, seeded and minced
1 tablespoon lime juice
Cooked yellow rice (from recipe)
1 bunch scallions, chopped, for garnish

Directions:

For the yellow rice: Heat a 3-quart saucepan over medium-high heat and add the olive oil. Add the onion and sauté for 5 minutes, or until a pale golden color. Add the rice and continue to sauté for 3 minutes more. Add the water, salt, and saffron. Bring to a boil, cover the pan, and reduce the heat to low. Cook for 15 to 20 minutes, or until all the water is absorbed and the rice is fluffy.

For the soup: Place the beans in a deep bowl and add water to cover by 2 inches. Place in the refrigerator and soak overnight. Drain before using.

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, and celery. Sauté, stirring frequently, for 10 minutes. Add the beans, stock, tomatoes, coriander, and sherry. Bring to a boil. Reduce the heat to medium. Simmer for 1^1/4 hours, or until the beans are tender. Add the cilantro and season with salt and pepper. Add the habanero pepper, lime juice, and rice. Garnish with the scallions.

Makes 10 to 12 servings