Date: Sun, 17 Jan 1999 00:43:32 +0000
From: Maralyn (maralyn.olsen@virgin.net)
Cuban Black Bean & Rice Soup
Serves 8
PREP TIME: 10 minutes
COOKING TIME: 2 1/2 hours
41/2 quarts water
12 ounces black beans, picked over
10 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seeds
1 bay leaf
1 cup chopped parsley
1 28-ounce can whole tomatoes in juice, crushed with your
hands
1/2 cup brown rice, uncooked
Salt to taste
1 teaspoon black pepper
1. Bring water to a boil in a large covered pot. Add beans,
garlic, red pepper flakes, fennel seeds, bay leaf and
parsley. Cook over medium heat, uncovered, for 1 hour,
stirring frequently.
2. Add rice, salt and pepper. Lower heat and simmer 1 hour,
stirring frequently. Stir in tomatoes and cook 30 minutes or
until beans are soft. Season to taste.
kwvegan vegan