Cuban Black Bean Soup
|Dried black beans||16 Ounce|
|Water||9 Cup (144 tbs)|
|Garlic||2 Clove (10 gm)|
|Lemon juice||2 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Ground cumin||1 1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Hot sauce||4 Drop|
|Chopped green pepper||1 1⁄2 Cup (24 tbs)|
Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; let soak overnight.
Drain beans, and return to Dutch oven.
Add 9 cups water, 2 cloves garlic, and salt; bring to a boil.
Cover partially; reduce heat to medium-low, and cook 2 hours or until beans are tender, stirring occasionally.
Combine lemon juice, 3 cloves garlic, cumin, oregano, and hot sauce in a pestal; crush well.
Add lemon juice mixture, onion, and green pepper to beans.
Bring to a boil; reduce heat and simmer, partially covered, 30 to 45 minutes, stirring occasionally.
Ladle into soup bowls; garnish each with 2 tablespoons marinated rice.
Serving size: Complete recipe
Calories 1740 Calories from Fat 69
% Daily Value*
Total Fat 8 g12.5%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1994.4 mg83.1%
Total Carbohydrates 326 g108.6%
Dietary Fiber 77.6 g310.4%
Sugars 24.3 g
Protein 104 g207.9%
Vitamin A 18.8% Vitamin C 334.9%
Calcium 75.2% Iron 151.9%
*Based on a 2000 Calorie diet