Black bean soup with rice and posale

I used up the left over black beans in this black bean soup. I soaked some posale in cold water for 1 day, and then covered them with fresh cold water and simmered until they started to pop (like popcorn); this can take as long as 4 hours. I added some tomato paste to a pot, and sautéed it until fragrant, and then added chicken stock, the leftover beans, the drained posale, a couple spoonfuls of crushed tomatoes, cumin, ground chipotle, and salt.  This was simmered for about 10 minutes, and then I blended a few spoonfuls of the black beans and some of the cooking liquid, and then added that back to the soup to thicken it. I put some leftover cooked rice in a soup dish, and spooned hot soup over. The second time I ate this, I also stirred in a spoonful of half and half.