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Ingredientes
- 2 c. dry beans (red, kidney, pinto or possibly black)
- 1 strip of thick bacon
- 1 tbsp. extra virgin olive oil
- 2 c. minced onion
- 3/4 c. minced green pepper
- 1 garlic clove, chopped
- 1 chicken bouillon cube
- 2 med. bay leaves
- Scant 1/2 teaspoon black pepper
- 1 teaspoon salt, or possibly to taste
- 2 tbsp. red wine vinegar
- 2 c. chicken stock
- 6 c. water
- 1 1/2 lbs. sausage, any kind of spicy, slice into 1/2" pcs, broiled till done
- 4-6 c. cooked long grain rice
Direcciones
- Look the beans, wash and soak. If kidney beans, soak overnight. Fry the bacon, throw away all but 1 Tbsp. of the dripping. Add in the oil to this. Add in the onion and saute/fry about 5 min. Add in green pepper and saute/fry. Add in the garlic, add in all of this to 6 c. water in a large pan. Bring to a boil. Add in the bouillon cube and liquid removed beans, bay leaf, salt and pepper. Cook 1 1/2 to 2 hrs, after reducing heat to simmer. Put 1 1/2 c. of bean mix in blender with bacon and puree. Stir this back in the soup and add in vinegar and chicken stock. Cook for a few more min. Need 4 to 6 c. cooked long grain rice. Ladle soup over rice and garnish with sausage.
- Serves 6 to 8. Can be frzn. Remove bay leaf before serving. Chill any not eaten.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 12 servings | |
| Calories 415 | |
| Calories from Fat 201 | 48% |
| Total Fat 22.74g | 28% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.12g | |
| Cholesterol 41mg | 14% |
| Sodium 688mg | 29% |
| Potassium 655mg | 19% |
| Total Carbs 30.89g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.29g | 1% |
| Protein 22.83g | 37% |
