Cuban Black Bean Soup

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Cuban Black Bean Soup Ingredients

1 lb Dried Black Beans	2 Hot peppers; seeded/minced
6 c Water	1/4 c Parsley; minced
2 md Onions; chopped	1 ts Thyme
2 tb Ginger; minced	5 c Water
40 ml Garlic; minced	2 c Vegetable Stock
3 Celery stalks thinly sliced	4 ts Tamari or Soy sauce

Instructions for Cuban Black Bean Soup

Soak Black beans overnight in the 6 cups of water Drain the beans, place in a very large ovenproof casserole or small roasting pan. Add the onions, ginger, garlic, celery, peppers, parsley, thyme, and bay leaf. Add enough water to cover the ingredients (about 5 cups), then stir in the stock and tamari. Bake at 375 for 2 hours or until the beans are tender. Remove the bay leaf. Serve hot. Recipe by: Mary McDougall Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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