Guest guest Posted June 1, 2001 Report Share Posted June 1, 2001 Cuban Black Bean & Rice Soup Serves 8 The brown rice lends a hearty texture to this traditional black bean soup recipe. Prep Time: 10 minutes Cooking Time: 2 1/2 hours 4 1/2 quarts water 12 ounces black beans, picked over 2 tablespoons olive oil (optional) 10 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon fennel seeds 1 bay leaf 1 cup chopped parsley 1 28-ounce can whole tomatoes in juice, crushed with your hands 1/2 cup brown rice, uncooked Salt to taste 1 teaspoon black pepper 1. Bring water to a boil in a large covered pot. Add beans, olive oil, garlic, red pepper flakes, fennel seeds, bay leaf and parsley. Cook over medium heat, uncovered, for 1 hour, stirring frequently. 2. Add rice, salt and pepper. Lower heat and simmer 1 hour, stirring frequently. Stir in tomatoes and cook 30 minutes or until beans are soft. Season to taste. Source: healthwell.com _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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