| 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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