Cuban black bean soup with marinated rice (light)
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried black beans |
| 9 | cups | Water |
| 2 | Cloves garlic, crushed | |
| ¾ | teaspoon | Salt |
| 1½ | cup | Finely chopped green pepper |
| 2 | tablespoons | Lemon juice |
| 1½ | teaspoon | Ground cumin |
| 3 | Cloves garlic, crushed | |
| 2 - 4 drops of hot sauce | ||
| MARINATED RICE | ||
| ⅔ | cup | Cooked brown rice |
| ½ | cup | Finely chopped tomato |
| ¼ | cup | Chopped green onion |
| 2 | teaspoons | Lemon juice |
| 1 | teaspoon | Olive oil |
Directions
Sort and wash beans; place in a large Dutch oven. Cover with water to a depth of 2 inches above beans; let soak 8 hours.
Drain beans, and return to pan. Add 9 cups water, 2 cloves of garlic, and salt; bring to a boil. Cover partially; reduce heat, and simmer 2 hours or until beans are tender.
Add chopped green pepper, onion, lemon juice, cumin, oregano, garlic, to beans; bring to a boil. Reduce heat, and simmer partially covered, 30 to 45 minutes or until vegetables are tender, stirring occasionally.
Ladle soup into individual bowls. Top each serving with 2 tablespoons Marinated Rice. Yield: 2½ quarts (190 cal and 7% fat per 1 cup serving).
Marinated Rice:
Combine all ingredients in a medium bowl, stirring well. Cover and chill at least 3 hours.
Protein 10⅘, Fat 1⅖ (Saturated Fat 0.3), Carb 35⅗, Fiber 7⅕, Chol 0, Sodium 183