Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Latin black bean soup

Yield: 6 Servings

Ingredients:

• 1 c Black beans; dried
• 8 c Water
• 1 Onion; chopped
• 1 Green bell pepper; chopped
• 2 Cl Garlic; crushed
• 1 ts Oregano
• 1 ts Ground cumin
• 6 oz Tomato paste; canned
• 3 tb Red wine vinegar
• 1 tb Tamari soy sauce low sodium
• 2 c Brown rice; cooked
• 1/4 c Green chiles; chopped
• 1/4 ts Tabasco sauce
• 2 tb Fresh coriander; chopped fre

Instructions:

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

Web Standards & Support: