Beer makes batters better, meat more tender, and sauces more flavorful.
Black Bean And Rice Soup
- add review
- #28238
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound dried black beans
6 cups water
4 cups chicken or vegetable stock
1/4 cup olive oil
1 large onion, finely chopped
5 cloves garlic, minced
1 1/2 teaspoon cumin
1 1/2 teaspoon oregano
2 teaspoons salt
1 1/2 cup cooked brown rice
3 tablespoons red wine vinegar
2 cups sour cream
4 green onions, thinly sliced
6 radishes, thinly sliced
lime wedges
directions
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 until beans absorb most of the water, about 30 to 45 minutes.
Add stock and continue simmering, covered, until beans are tender, about 1 hour.
Meanwhile, in saucepan, heat oil. Add onion, garlic, cumin, oregano, cook until onion is soft. Set aside.
In a blender or food processor, blend until smooth about 2 cups of beans with a little broth. Return puree to kettle, add salt, onion mixture, rice and vinegar. Cook over medium heat until soup is steaming. Add more salt, if desired.
Serve with sour cream, green onions, radishes and lime wedges for garnish.
added by
supersalad
nutrition data
442 calories, 20 grams fat, 50 grams carbohydrates, 16 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments