yucatan citrus black bean soup

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* Exported from MasterCook *

 

Yucatan Citrus Black Bean Soup

 

Recipe By :Arthritis Cure Cookbook by Adderly and De Angelis

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried black beans -- soaked until double

4 cups vegetable stock or water

1 bay leaf

1/4 teaspoon oregano

1/8 teaspoon ground cumin

1/2 navel orange -- halved, keep peel

1 onion -- quartered

1 clove garlic -- peeled

1 ripe tomato -- cored, quartered

1/2 teaspoon salt -- or double

1/4 teaspoon ground pepper

2 tablespoons extra virgin olive oil

or unsalted butter

 

In a medium stock pot, on high heat, combine the soaked beans with the stock,

bay leaf, oregano, cumin, orange (one quarter of a whole orange with rind

attached). Bring to a boil, covered, reduce heat, and simmer until beans begin

to soften, about 40 minutes.

 

Using a blender or food processor, pulse chop the onion, garlic, and tomato. Add

to the beans with the salt, pepper, and oil. Cook until the beans are very

tender, another 15 minutes.

 

Remove and discard the bay leaf. Puree the soup in the blender or food

processor, in small batches, until the entire soup is smooth. Serve in

individual bowls. Slice the remaining orange quarter and use as a garnish on the

soup.

 

TIPS - When using the rind of any citrus, the authors suggest using organic

fruit.

 

Description:

" Orange and black beans with Latin spices "

Copyright:

" 1998 Affinity Communications Corp "

Start to Finish Time:

" 1:00 "

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Per Serving (excluding unknown items): 168 Calories; 5g Fat (26.4% calories from

fat); 8g Protein; 24g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 187mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

1 Fat.

 

 

Nutr. Assoc. : 0 1582 0 0 0 4212 0 0 0 0 0 0 0

 

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