Cuban Baked Black Bean Soup
|Dry black beans||1 Pound|
|Water||6 Cup (96 tbs)|
|Onions||2 Medium, chopped|
|Minced fresh ginger||2 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Celery stalks||3 , thinly sliced|
|Hot peppers||2 , seeded and minced|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Water||5 Cup (80 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Tamari/Soy sauce / low fat yogurt||4 Teaspoon (For 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° for 2 hours or until the beans are tender.
Remove the bay leaf.