Yield: 6 servings
|1 cup||Black beans; dried|
|1||Green bell pepper; chopped|
|2||Cl Garlic; crushed|
|1 teaspoon||Ground cumin|
|6 ounces||Tomato paste; canned|
|3 tablespoons||Red wine vinegar|
|1 tablespoon||Tamari soy sauce, low sodium|
|2 cups||Brown rice; cooked|
|¼ cup||Green chiles; chopped|
|¼ teaspoon||Tabasco sauce|
|2 tablespoons||Fresh coriander; chopped fre|
Recipe by: McDougall Plan Place beans and water in a large soup pot.
Bring to boil; cook for 2 minutes. Remove from heat, cover, and let rest for about 45 minutes. Return to heat. Add onion, garlic, green pepper, oregano, and cumin. Cover and let cook over low heat for 1½ hours. Add tomato paste, vinegar, and tamari. Cook an additional 30 minutes. Add chilis, rice, Tabasco, and coriander. Cook 10 minutes. Serve hot.
HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less coriander if you prefer your foods less spicy. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994