LATIN BLACK BEAN SOUP

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Latin Black Bean Soup image

I have enjoyed this recipe for years. I think it is the red wine vinegar that makes it interesting and unique. What I like best to do with it is to leave out some of the water to make it thick enough to fill a pita with sprouts and a sweet dressing.

Provided by dotsdotter

Categories     Black Beans

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup dried black beans
8 cups water
1 onion, chopped
1 green pepper, chopped
2 garlic cloves
1 teaspoon oregano
1 teaspoon cumin
1 (6 ounce) can tomato paste
3 tablespoons red wine vinegar
1 tablespoon tamari
2 cups cooked brown rice
1/4 cup green chili
1/8-1/4 teaspoon Tabasco sauce
1 -2 tablespoon chopped fresh cilantro

Steps:

  • Sort and wash black beans.
  • Boil in water for 2 minutes. Let rest 45 minutes.
  • Add onion, garlic, green pepper, oregano, and cumin. Cover and cook on low for 1 and 1/2 hours.
  • Add tomato pate, vinegar and tamari. Cook 30 minutes.
  • Add chillis, rice, tabasco, and cilantro. Cook 10 minutes more.

Nutrition Facts : Calories 169.1, Fat 1, SaturatedFat 0.2, Sodium 303.7, Carbohydrate 33.7, Fiber 6.1, Sugar 4.4, Protein 8

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