This is a print preview of "Cuban Black Bean Soup With Marinated Rice (Light)" recipe.

Cuban Black Bean Soup With Marinated Rice (Light) Recipe
by Global Cookbook

Cuban Black Bean Soup With Marinated Rice (Light)
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  Servings: 7

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.