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Cooked by: Chef / Ethnicity: Cuban cuisine / Last Modified: 11/6/2008 / Course: soup / Number of Servings: 7 |
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Directions: Sort and wash beans; place in a large Dutch oven. Cover with water to a
depth of 2 inches above beans; let soak 8 hours.
Drain beans, and return to pan. Add 9 cups water, 2 cloves of garlic, and
salt; bring to a boil. Cover partially; reduce heat, and simmer 2 hours or
until beans are tender.
Add chopped green pepper, onion, lemon juice, cumin, oregano, garlic, to
beans; bring to a boil. Reduce heat, and simmer partially covered, 30 to
45 minutes or until vegetables are tender, stirring occasionally.
Ladle soup into individual bowls. Top each serving with 2 tablespoons
Marinated Rice. Yield: 2 1/2 quarts (190 cal and 7% fat per 1 cup
serving).
Marinated Rice:
Combine all ingredients in a medium bowl, stirring well. Cover and chill at
least 3 hours.
Protein 10.8, Fat 1.4 (Saturated Fat 0.3), Carb 35.6, Fiber 7.2, Chol 0,
Sodium 183
| Ingredients:
1 Pound(s) Dried black beans
9 Cup(s) Water
2 Cloves garlic, crushed
3/4 Teaspoon(s) Salt
1 1/2 Cup(s) Finely chopped green pepper
2 Tablespoon(s) Lemon juice
1 1/2 Teaspoon(s) Ground cumin
3 Drop(s) hot sauce
2/3 Cup(s) Cooked brown rice
1/2 Cup(s) Finely chopped tomato
1/4 Cup(s) Chopped green onion
1 Teaspoon(s) Olive oil |
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