Latin Black Bean Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Black beans, dried
8 cup: Water,
1: Onion, chopped
1: Green bell pepper, chopped
2 centiliter: Garlic, crushed
1 tsp: Oregano,
1 tsp: Ground cumin,
6 ounce: Tomato paste, canned
3 tbsp: Red wine vinegar,
1 tbsp: Tamari soy sauce, low sodium
2 cup: Brown rice, cooked
1/4 cup: Green chiles, chopped
1/4 tsp: Tabasco sauce,
2 tbsp: Fresh coriander, chopped fre
Directions:
Recipe by: McDougall Plan Place beans and water in a large soup pot.
Bring to boil; cook for 2 minutes. Remove from heat, cover, and let
rest for about 45 minutes. Return to heat. Add onion, garlic, green
pepper, oregano, and cumin. Cover and let cook over low heat for 1
1/2 hours. Add tomato paste, vinegar, and tamari. Cook an additional
30 minutes. Add chilis, rice, Tabasco, and coriander. Cook 10
minutes. Serve hot.
HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less
coriander if you prefer your foods less spicy. From the collection of
Sue Smith, S.Smith34, Uploaded June 16, 1994
Source from luhu.jp
Bring to boil; cook for 2 minutes. Remove from heat, cover, and let
rest for about 45 minutes. Return to heat. Add onion, garlic, green
pepper, oregano, and cumin. Cover and let cook over low heat for 1
1/2 hours. Add tomato paste, vinegar, and tamari. Cook an additional
30 minutes. Add chilis, rice, Tabasco, and coriander. Cook 10
minutes. Serve hot.
HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less
coriander if you prefer your foods less spicy. From the collection of
Sue Smith, S.Smith34, Uploaded June 16, 1994
Source from luhu.jp