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Ingredientes
- 1 pound dry black beans
- 6 c. water
- 4 c. chicken or possibly vegetable stock
- 1/4 c. extra virgin olive oil
- 1 lg. onion, finely minced
- 4 to 6 garlic cloves, chopped
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon oregano
- 2 teaspoon salt
- 1 1/2 c. cooked brown rice
- 2 to 3 tbsp. red wine vinegar
- 2 c. lowfat sour cream
- 4 green onions, thinly sliced
- 6 radishes, thinly sliced
- Lime wedges
Direcciones
- Rinse and sort beans, drain well. Place beans and water in a large kettle and bring to a boil over high heat. Cover, reduce heat; simmer till beans absorb most of the water, about 30 to 45 min. Add in stock and continue simmering, covered, till beans are tender, about 1 hour. Meanwhile, in saucepan, heat oil. Add in onion, garlic, cumin, oregano, cook till onion is soft. Set aside. In a blender or possibly food processor, blend till smooth about 2 c. of beans with a little broth. Return puree to kettle, add in salt, onion mix, rice and vinegar. Cook over medium heat till soup is steaming. Add in more salt, if you like. Serve with lowfat sour cream, green onions, radishes and lime wedges for garnish. Makes 14 to 16 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 12 servings | |
| Calories 396 | |
| Calories from Fat 186 | 47% |
| Total Fat 21.0g | 26% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 467mg | 19% |
| Potassium 778mg | 22% |
| Total Carbs 32.8g | 9% |
| Dietary Fiber 6.8g | 23% |
| Sugars 2.96g | 2% |
| Protein 19.95g | 32% |
