Cuban Black Bean Soup

Cuban Black Bean Soup Ingredients

1 lb Black beans	1/2 tb Cumin
2 qt Water	1/2 tb Oregano
2 tb Salt	1 oz White vinegar
5 oz Oil	1 1/2 c Cooked rice
1/2 lb Onions; chopped	Oil
1/2 lb Green pepper; chopped	Vinegar
5 Cloves garlic; crushed	1 c Finely chopped onion

Instructions for Cuban Black Bean Soup

Soak beans in water overnight. Add salt and boil beans until soft. Heat oil in a pan, adding onions and green pepper. Saut? until the onions are browned Add the garlic, cumin, oregano and vinegar, cooking slowly. Drain some of the water off the beans before adding them to the pan and cook slowly until ready to serve. Marinate cooked rice in a mixture of oil and vinegar. Do the same with the cup of onions. Spoon rice and onions into each serving of soup. Yield: 6 servings. JULIE ALLEN (MRS. WALLY) SOAK BEANS OVERNIGHT From , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Black Beans	Cumin	Garlic	Onion
Oregano	Rice	Salt	Vinegar
White Vinegar

Soups Bean Garlic Onion Oregano Rice Lunch

for flavor and categorization

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