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  • Cuban Black Bean Soup With Marinated Rice (Light)

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    Cuban Black Bean Soup With Marinated Rice (Light)
    Servings: 7
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Dry black beans
    • 9 c. Water
    • 2 x Cloves garlic, crushed
    • 3/4 tsp Salt
    • 1 1/2 c. Finely minced green pepper
    • 2 Tbsp. Lemon juice
    • 1 1/2 tsp Grnd cumin
    • 3 x Cloves garlic, crushed
    • 2 x - 4 drops of warm sauce MARINATED RICE
    • 2/3 c. Cooked brown rice
    • 1/2 c. Finely minced tomato
    • 1/4 c. Minced green onion
    • 2 tsp Lemon juice
    • 1 tsp Extra virgin olive oil

    Directions

    1. Sort and wash beans; place in a large Dutch oven. Cover with water to a depth of 2 inches above beans; let soak 8 hrs.
    2. Drain beans, and return to pan. Add in 9 c. water, 2 cloves of garlic, and salt; bring to a boil. Cover partially; reduce heat, and simmer 2 hrs or possibly till beans are tender.
    3. Add in minced green pepper, onion, lemon juice, cumin, oregano, garlic, to beans; bring to a boil. Reduce heat, and simmer partially covered, 30 to 45 min or possibly till vegetables are tender, stirring occasionally.
    4. Ladle soup into individual bowls. Top each serving with 2 Tbsp. Marinated Rice.
    5. Yield: 2 1/2 qts (190 cal and 7% fat per 1 c. serving).
    6. Marinated Rice:Combine all ingredients in a medium bowl, stirring well. Cover and refrigerateat least 3 hrs.

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