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Cooked by: Chef / Ethnicity: Cuban cuisine / Last Modified: 11/6/2008 / Course: soup / Number of Servings: 8 |
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Directions: Coat a heavy soup pot with non stick cooking spray. Soak the beans in hot water in the pot overnight. The next day, add more water to cover the beans by 1 inch. Add bay leaves & jalapeno', cover the pot & bring to a boil. Turn heat to a simmer & cook, with pot partially covered, about 2 hours or until the beans are tender. In a 9 inch skillet, heat oil over medium flame & saute' the onions & bell peppers until softened, about 3 minutes. Stir in the garlic & cook 1 minute more. Add to cooked beans & season with salt. Simmer another 20 minutes.Serve with cooked rice & chopped onions.
Analysis per serving: 332 calories, 15 grams of fat, 41 grams carbohydrates, 12 grams protein, 0 cholesterol, 36 milligrams sodium, 39 percent of calories from fat.
| Ingredients:
2 Cup(s) Dried black beans; washed
2 1/2 Quart(s) Water; hot
2 Whole bay leaves
1 Whole fresh jalapeno;chopped
1/2 Cup(s) Olive oil
3 large Onions; chopped
2 Green bell peppers; chopped
6 Cloves garlic; minced |
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