Name: Latin Black Bean Soup
Ingredients: 1 c Black beans; dried; 8 c Water; 1 Onion; chopped; 1 Green bell pepper; chopped; 2 Cl Garlic; crushed; 1 ts Oregano; 1 ts Ground cumin; 6 oz Tomato paste; canned; 3 tb Red wine vinegar; 1 tb Tamari soy sauce, low sodium; 2 c Brown rice; cooked; 1/4 c Green chiles; chopped; 1/4 ts Tabasco sauce; 2 tb Fresh coriander; chopped fre

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CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Beans, Mexican, Soups, Mcdougall	6	Servings

INGREDIENTS

1	c	Black beans; dried
8	c	Water
1		Onion; chopped
1		Green bell pepper; chopped
2		Cl Garlic; crushed
1	ts	Oregano
1	ts	Ground cumin
6	oz	Tomato paste; canned
3	tb	Red wine vinegar
1	tb	Tamari soy sauce, low sodium
2	c	Brown rice; cooked
1/4	c	Green chiles; chopped
1/4	ts	Tabasco sauce
2	tb	Fresh coriander; chopped fre

INSTRUCTIONS

Recipe by: McDougall Plan Place beans and water in a large soup pot. Bring
to boil; cook for 2 minutes. Remove from heat, cover, and let rest for
about 45 minutes. Return to heat. Add onion, garlic, green pepper, oregano,
and cumin. Cover and let cook over low heat for 1 1/2 hours. Add tomato
paste, vinegar, and tamari. Cook an additional 30 minutes. Add chilis,
rice, Tabasco, and coriander. Cook 10 minutes. Serve hot.
HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less
coriander if you prefer your foods less spicy.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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