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Spanish Black Bean Soup

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YIELD

1 pot

PREP

24 hrs

COOK

6 hrs

READY

30 hrs

Ingredients

2 907.2
POUNDS G BLACK BEANS
2 1E+1
TEASPOONS ML SALT
2 2
MEDIUM MEDIUM ONIONS
chopped
4 4
MEDIUM MEDIUM GREEN BELL PEPPERS
cut into chunks
6 6
CLOVES CLOVES GARLIC
mashed
2 3E+1
TABLESPOONS ML OREGANO *
6 6
EACH EACH BAY LEAVES *
½ 118
CUP ML OLIVE OIL
2 3E+1
TABLESPOONS ML WHITE WINE VINEGAR

Directions

Wash beans; place in a large pot and cover with water.

Add salt and soak overnight.

Early the next day add onions, green peppers, garlic, oregano and bay leaves.

Bring to a boil and reduce heat to simmer.

Simemr on low heat all day, stirring often.

When beans are medium soft add olive oil.

Cook until thick and beans are done.

At this point you may add more salt, if desired.

With a fork, remove green pepper skins and bay leaves.

Serve over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 452g (15.9 oz)
Amount per Serving
Calories 605 42% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1190mg 50%
Total Carbohydrate 23g 23%
Dietary Fiber 23g 92%
Sugars g
Protein 45g
Vitamin A 9% Vitamin C 173%
Calcium 11% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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