Try this Cuban Black Bean Soup recipe, or contribute your own.
Suggest a better descriptionSoak 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
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 8 servings | ||
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Calories: 79 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 408mg | 14 % | |
Potassium 207mg | 5 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 9.3g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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