Black Bean and Rice Soup

1 lb Dried black beans
6 c Water
4 c Chicken or vegetable stock
1/4 c Olive oil
1 lg Onion -- finely chopped
4 To 6 garlic cloves -- minced
1 1/2 ts Cumin
1 1/2 ts Oregano
2 ts Salt
1 1/2 c Cooked brown rice
2 To 3 tbsp. red wine vinegar
2 c Sour cream
4 Green
6 Radishes -- thinly sliced
Lime wedges
Onions -- thinly sliced

Rinse and sort beans, drain well. Place beans and water in a large kettle and bring to a boil over high heat. Cover, reduce heat; simmer until beans absorb most of the water, about 30 to 45 minutes. Add stock and continue simmering, covered, until bean

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