Guest guest Posted September 25, 1999 Report Share Posted September 25, 1999 * Exported from MasterCook * Black Bean Soup (Brazil) Recipe By :Linda McCartney On Tour Serving Size : 4 Preparation Time :1:30 Categories : Linda McCartney On Tour Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup black beans -- soaked 2 tablespoons vegetable oil 1 medium onion -- chopped 2 cloves garlic -- sliced 1 green chili pepper -- seeded and chopped 5 cups vegetable stock 2 tablespoons tomato puree 1 bay leaf 2 3/4 cups soy milk -- warmed 4 tablespoons coriander or flat leaf parsley -- freshly chopped sea salt and black pepper -- to taste Soak the black beans for a minimum of 8 hours. Drain and rinse the beans thoroughly. In a large saucepan, heat the oil over medium heat and cook the onion, garlic, and chili peppers, stirring occasionally until softened, for about 5 minutes Add the beans, stock, tomato puree, and bay leaf, and bring to a boil. Boil for 10 minutes, then reduce the heat, cover, and simmer for a further 50 minutes, or until the beans are tender. Cook for at least 10-15 minutes, then remove the bay leaf and puree tile mixture in a blender until smooth. Return the soup to the saucepan, then stir in the soy milk and reheat it gently. Stir in the coriander or parsley before serving and season to taste with salt and pepper. - - - - - - - - - - - - - - - - - - - Per serving: 422 Calories (kcal); 15g Total Fat; (31% calories from fat); 18g Protein; 56g Carbohydrate; 3mg Cholesterol; 2087mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Black beans (frijoles negro) are kidney-shaped beans native to South America and are traditionally used in stews and soups. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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