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By: M B.
| Description: | ||
| Time: | 2 hr 20 min (35 min to prepare, 1 hr 45 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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4 cups brown rice, cooked 2 each medium tomatoes, diced (optional) 1 each cayenne pepper to taste 12 ounces orange juice 1 each medium bell pepper, diced 1 each medium carrot, diced 1 teaspoon salt 2 teaspoons cumin 10 each medium cloves garlic, crushed 3 cups chopped onion 1 tablespoon olive oil 6 cups water 2 cups dry black beans, soaked |
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| Directions: | ||
| Providing the beans have soaked 8 hours or overnight, drain. Then place soaked beans in a kettle or Dutch over with 4 cups water. Bring to boil, cover, and simmer until tender (about 1 1/4 hours). Heat oil in a medium-sized skillet. Add onion, half the garlic, cumin, salt, and carrot. Saute' over medium heat until carrot is tender. Add remaining garlic and bell pepper. Saute' until everything is very tender (another 10-15 minutes). Add the sauteed mixture to the beans, scraping in every last morsel. Stir in orange juice, cayenne, cooked rice and optional tomatoes. Puree' all or some of the soup in a blender or food processor, and return to kettle. Simmer over very low heat 10 to 15 minutes more. Serve topped with an artful arrangement of cilantro and/or salsa. |
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| Notes: | ||
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