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Add a photoRaciónes: 6
Ingredientes
- 1 lb Dry BLACK BEANS
- 1 Tbsp. Grnd,CUMIN
- 3 quart WATER
- 2 Tbsp. Dry OREGANO
- 2 whl BAY LEAVES
- 2 Tbsp. FRESH OREGANO Minced Or possibly 2 TS.Dry
- 1 c. Extra virgin olive oil,Or possibly TO TASTE
- 3 sm SHALLOTS,PEELED DICED
- 2 Tbsp. FRESH PARSLEY 1,Ounce.
- 1 sm ONION,PEELED DICED
- 1 1/2 Tbsp. SUGAR
- 1 lrg RED PEPPER,CLEANED DIC
- 1 lrg GREEN PEPPER DICED
- 4 x GREEN ONIONS,FINELY Minced
- 3 x CLOVES GARLIC,Chopped
- 1/2 c. Lowfat sour cream.OPTIONAL
Direcciones
- X 1 Or possibly 2 Tbsp. SALTSOAK THE BEANS IN WATER OVERNIGHT IN A LARGE HEAVY POT.THE NEXT DAY,Add in THE BAY LEAVES THE BEANS AND WATER,AND BRING Mix TO A BOIL.REDUCE HEAT TO SIMMER AND COOK UNCOVERED,OVER LOW HEAT FOR THREE TO FOUR Hrs,Till TENDER.THE BEANS SHOULD SPLIT OPEN.STIR OCCASIONLLY,AND Add in MORE WATER IF NECESSARY.
- HEAT THE OIL IN A HEAVY BOTTOMED SKILLET.Add in THE SHALLOTS AND ONIONS,AND Saute/fry FOR THREE Min.Add in RED PEPPER,GREEN PEPPER AND GARLIC. and Saute/fry FOR THREE Min.THEN Add in CUMIN,OREGANO AND PARSLEY,AND Saute/fry 3 SECONDS MORE.Add in THE SUGAR AND SALT.LET Mix Cold. PUREE ALL THE SAUTED Mix THROUGHLY IN A FOOD PROCESSOR Or possibly BLENDER.Add in THE PUREE TO THE BEANS,COOK 20 TO 30 Min MORE.CORRECT SEASONING IF NEEDED.THE SOUP WILL BE VERY THICK.REMOVE BAY LEAVES BEFORE SERVING.GARNISH WITH GREEN ONIONS AND A DOLLOP OF Lowfat sour cream,If you like.MAKES SIX SERVINGS.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 6 servings | |
| Calories 652 | |
| Calories from Fat 363 | 56% |
| Total Fat 41.21g | 52% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 43mg | 2% |
| Potassium 1322mg | 38% |
| Total Carbs 56.72g | 15% |
| Dietary Fiber 13.7g | 46% |
| Sugars 7.67g | 5% |
| Protein 17.77g | 28% |
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