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1
Soak black beans in cold water for 2 hours.
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2
Drain.
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3
Combine beans, water, herbs, vegetables, chili and sugar in 1 1/2-gallon stock pot, cover, and bring to simmer over medium heat.
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4
Reduce heat to low, and cook, covered, stirring occasionally, until beans are tender, 45 minutes to an hour.
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5
Remove carrot, celery, onion and bay leaf from soup with tongs.
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6
Ladle half the soup into blender and puree until smooth.
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7
Transfer to a bowl (not plastic).
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8
Puree remaining soup and transfer to bowl.
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9
Stir in 1 1/2 teaspoons salt.
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10
Cover, and refrigerate, or stir over ice water bath at room temperature until very cold (about 5 hours in refrigerator, about 1 hour over ice).
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11
Bring 3 cups salted water to a boil over high heat in medium saucepan.
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12
Stir in rice, lower heat, cover, and simmer, stirring occasionally, until rice is tender, about 30 minutes.
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13
Drain rice, rinse with cold water, shake dry, transfer to bowl, cover, and refrigerate until ready to use.
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14
To serve, taste soup and adjust seasoning.
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15
Stir scallion and cilantro into rice.
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16
Season lightly with salt and pepper.
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17
Peel, and dice mango or avocado, toss with lime juice and salt.
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18
Spoon 1/4 cup seasoned rice into center of 6 chilled soup plates.
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19
Ladle soup over it.
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20
Top with mango or avocado.
