Recipe - Cuban Black Bean Soup With Marinated Rice (Light)

1 pound Dried black beans
9 cup Water
2 Cloves garlic, crushed
Three fourths teaspoon Salt
1 One half cup Finely chopped green pepper
2 tablespoon Lemon juice
1 One half teaspoon Ground cumin
3 Cloves garlic, crushed
2 4 drops of hot sauce
MARINATED RICE
2/3 cup Cooked brown rice
One half cup Finely chopped tomato
One fourth cup Chopped green onion
2 teaspoon Lemon juice
1 teaspoon Olive oil

Sort and wash beans; place in a large Dutch oven. Cover with water to a
depth of 2 inches above beans; let soak 8 hours.

Drain beans, and return to pan. Add 9 cups water, 2 cloves of garlic, and
salt; bring to a boil. Cover partially; reduce heat, and simmer 2 hours or
until beans are tender.

Add chopped green pepper, onion, lemon juice, cumin, oregano, garlic, to
beans; bring to a boil. Reduce heat, and simmer partially covered, 30 to
45 minutes or until vegetables are tender, stirring occasionally.

Ladle soup into individual bowls. Top each serving with 2 tablespoons
Marinated Rice. Yield: 2 One half quarts (190 cal and 7% fat per 1 cup
serving).

Marinated Rice:

Combine all ingredients in a medium bowl, stirring well. Cover and chill at
least 3 hours.

Protein 10.8, Fat 1.4 (Saturated Fat 0.3), Carb 35.6, Fiber 7.2, Chol 0,
Sodium 183
Posted to MMRecipes Digest V5 #021 by Hank & Anne Reintges
hgreintges@SkyBest.Com on Jan 21, 1998