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MJ's Black Bean Soup

Cuban Style Black bean soup
vegetarian bean soup"


1 Pound dried Black Beans
(4 cans Goya Black Beans)
1 large spanish onion (chopped)
2 green peppers (chopped)
1 can chopped green chillies
2 quarts water
1/4 tsp cumin
4 cloves garlic
1-1/2 tsp oregano
1 tsp salt
1 bay leaf
1/4 cup olive oil
1/2 tsp black pepper


Either soak the dried beans overnight in two quarts cold water or follow the bag direction for quick preparation (boil and stand 1 hr) and then cook until soft- about 1-1/2 hrs). Do not add water.
Chop fine the onions, peppers, and chillies, add spices. Saute in olive oil until tender, add to bean mixture and cook an additional 1/2 hr on low temperature. Once done, mash or use a blender to crush half of the beans. Add a little water to thin, if too thick.
Let it sit in the refrigerator overnight if possible. Serve with rice and a season to taste with garnish of chopped onions,marinated in equal quantities of white vinegar and olive oil.

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Nutritional Information
Per Serving

no nutrition information available