This time Dave and I added a 1/2 cup extra of brown rice to make it a little thicker, like chilli. It's delicious both ways...here's the recipe for the thicker version we made this time...
16 oz salsa
32 oz vegetable broth
20 oz refried black beans
2- 20 oz cans of whole black beans
Cook brown rice and 2 c of water to boiling, simmer with lid for about 30-35 minutes. In large soup pan mix broth and smashed refried beans. Add rice, salsa, and whole beans and heat.
Add a little cheese on top or mixed in if you want. Sometimes Dave eats his with some crackers. Enjoy!