VEGAN - Cuban Black Bean Soup

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* Exported from MasterCook *

 

Cuban Black Bean Soup

 

Recipe By : Cooking Light '87

Serving Size : 8 Preparation Time :0:00

Categories : Beans Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package dried black beans -- (16 ounces)

9 cups water

2 cloves garlic -- halved and crushed

1 teaspoon salt

2 tablespoons lemon juice

3 cloves garlic

1 1/2 teaspoons ground cumin

1/2 teaspoon dried whole oregano

2 drops hot sauce -- up to 4 drops

1 medium onion -- finely chopped

1 1/2 cups finely chopped green pepper

*MARINATED RICE*

2/3 cup cooked brown rice

--cooked without salt or fat

1/3 cup finely chopped tomato

1 green onion -- chopped

2 teaspoons lemon juice

1 teaspoon olive oil

 

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches

above beans; let soak overnight. Drain beans, and return to Dutch oven. Add 9

cups water, 2 cloves garlic, and salt; bring to a boil. Cover partially; reduce

heat to medium-low, and cook 2 hours or until beans are tender, stirring

occasionally.

 

Combine lemon juice, 3 cloves garlic, cumin, oregano, and hot sauce in a pestal;

crush well. Add lemon juice mixture, onion, and green pepper to beans. Bring

to a boil; reduce heat and simmer, partially covered, 30 to 45 minutes, stirring

occasionally. Ladle into soup bowls; garnish each with 2 tablespoons Marinated

Rice.

 

MARINATED RICE: Combine all ingredients in a bowl; mix well. Cover, chill at

least 3 hours. Yield: 1 cup

 

Calories 236; Pro 13.6; Fat 1.8; Carb 43.0; Fib 15.2; Chol 0; Dos 311; Pot 727

 

Formatted by Karen

 

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