Spanish Black Bean Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Black beans,
2 tsp: Salt,
2 medium: Onions, chopped
4 medium: Green peppers, cut into chunks
6: Garlic cloves, mashed
2 tbsp: Oregano,
6: Bay leaves,
1/2 cup: Olive oil,
2 tbsp: Wine vinegar,
Directions:
Wash beans; place in a large pot and cover with water.
Add salt and soak overnight. Early the next day add onions, green
peppers, garlic, oregano and bay leaves.
Bring to a boil and reduce heat to simmer. Simemr on low heat all
day, stirring often. When beans are medium soft add olvie oil. Cook
until thick and beans are done. At this point you may add more salt,
if desired. With a fork, remove green pepper skins and bay leaves.
Serve over rice. Serves 4 to 6.
Note: Fresh chopped onions are usually sprinkled over black beans.
This freezes well. Reheat on very low heat.
Source: Suncoast Seasons/Dunedin Youth Guild, Inc., Dunedin, FL/MM by
DEEANNE/Received in Cookbook Swap from Sue Woodward, Nov. 93
Source from luhu.jp
Add salt and soak overnight. Early the next day add onions, green
peppers, garlic, oregano and bay leaves.
Bring to a boil and reduce heat to simmer. Simemr on low heat all
day, stirring often. When beans are medium soft add olvie oil. Cook
until thick and beans are done. At this point you may add more salt,
if desired. With a fork, remove green pepper skins and bay leaves.
Serve over rice. Serves 4 to 6.
Note: Fresh chopped onions are usually sprinkled over black beans.
This freezes well. Reheat on very low heat.
Source: Suncoast Seasons/Dunedin Youth Guild, Inc., Dunedin, FL/MM by
DEEANNE/Received in Cookbook Swap from Sue Woodward, Nov. 93
Source from luhu.jp