Yield: 1 Servings
Measure | Ingredient |
---|---|
4 cups | Vegetable; (or chicken) stock (up to 6) |
2 cups | Rinsed black beans |
½ cup | Chopped celery |
2 larges | Carrots; diced |
1 medium | Yellow onion; diced |
¼ cup | Vinegar |
1 teaspoon | Orange or lemon peel; grated |
½ teaspoon | Cinnamon |
1 pinch | Cayenne; to taste, (I sometimes omit this for the young grandchildren) |
2 teaspoons | Garlic; finely chopped |
Start with 4 cups of stock -- and add more as needed, depending on whether ytou want soupy soup or a side dish to serve with brown rice. Put all ingredients together in a pot and cook slowly for three hours. Serve with cooked brown rice in bottom of bowl with following garnishes to be added to taste: non-fat sour cream or yogurt, chopped green onions, chopped red onions, chopped tomatoes, chopped parsley, salsa. Serve with a loaf of french bread, warm tortillas or pita bread.
Posted to JEWISH-FOOD digest Volume 98 #027 by Joan Callaway <joancallaway@...> on Jan 15, 1998