Spanish Black Bean Soup
Yield
1 potPrep
24 hrsCook
6 hrsReady
30 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
black beans
|
|
| 2 | teaspoons |
salt
|
|
| 2 | medium |
onions
chopped |
|
| 4 | medium |
green bell peppers
cut into chunks |
|
| 6 | cloves |
garlic
mashed |
|
| 2 | tablespoons |
oregano
|
*
|
| 6 | each |
bay leaves
|
*
|
| ½ | cup |
olive oil
|
|
| 2 | tablespoons |
white wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
black beans
|
|
| 1E+1 | ml |
salt
|
|
| 2 | medium |
onions
chopped |
|
| 4 | medium |
green bell peppers
cut into chunks |
|
| 6 | cloves |
garlic
mashed |
|
| 3E+1 | ml |
oregano
|
*
|
| 6 | each |
bay leaves
|
*
|
| 118 | ml |
olive oil
|
|
| 3E+1 | 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.
