Side Pannel
Cuban Black Bean Soup with Marinated Rice (Light)
Cuban Black Bean Soup with Marinated Rice (Light)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Calorie, Soups
Ingredients List
- 1 lb Dried black beans
- 9 c Water
- 2 Cloves garlic, crushed
- 3/4 ts Salt
- 1 1/2 c Finely chopped green pepper
- 2 tb Lemon juice
- 1 1/2 ts Ground cumin
- 3 Cloves garlic, crushed
- 2 - 4 drops of hot sauce
- MARINATED RICE
- 2/3 c Cooked brown rice
- 1/2 c Finely chopped tomato
- 1/4 c Chopped green onion
- 2 ts Lemon juice
- 1 ts Olive oil
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.
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.
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