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CUBAN BLACK BEAN SOUP Popular in Latin America, this soup is a storehouse of nutrients and as satisfying a soup as you'll find. Ginger is a nontraditional addition. 1 lb. dried black beans 6 c. water 2 medium-size onions, chopped 2 Tbsp. minced fresh ginger 4 cloves garlic, minced 3 stalks celery, thinly sliced 2 hot peppers, seeded and minced 1/4 c. minced fresh parsley 1 tsp. thyme 1 bay leaf 5 c. water 2 c. chicken stock 4 tsp. tamari or soy sauce low-fat yogurt (garnish) Soak the black beans overnight in the 6 cups of water. Drain the beans. Place in a very large ovenproof casserole or small roasting pan. Add the onions, ginger, garlic, celery, peppers, parsley, thyme and bay leaf. Add enough water to cover the ingredients (about 5 cups), then stir in the stock and tamari. Bake at 375 degrees for 2 hours or until the beans are tender. Remove the bay leaf. Serve hot with a spoonful of yogurt in the center of each serving, if desired. Makes 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |