Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add remaining ingredients, except chopped egg and onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 hours. Serve with chopped eggs and onions. Serving Ideas : Pronounced: Soh-pah deh free-hohl nay-groh NOTES : A dash of rum and dusky-tasting cumin give this version of black bean soup a hint of sophistication. Garnish each serving of this dramatically dark soup with bright yellow and white of hard-cooked egg and chopped onions or, if preferred, finely chopped green onions. Note from Pam Creeden: I used 3 cans (425 grams each) black beans, partially drained, reduced broth to 2 cups and omitted water. I also used Turkey Ham plus a small splash of Liquid Smoke, but added the turkey ham during the last half hour. Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe Digest V1 #669 by Creedenite@aol.com on Jul 13, 1997
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|Serving Size: 1 Serving (886g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 40 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 2352.9mg||81 %|
|Potassium 688.4mg||18 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 13.5g|
|Protein 14g||20 %|
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Calories per serving: 187
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