| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Puerto Rican | 1 | Servings | |
INGREDIENTS
| 4 | c | Vegetable; (or chicken) stock (up to 6) |
| 2 | c | Rinsed black beans |
| 1/2 | c | Chopped celery |
| 2 | lg | Carrots; diced |
| 1 | md | Yellow onion; diced |
| 1/4 | c | Vinegar |
| 1 | ts | Orange or lemon peel; grated |
| 1/2 | ts | Cinnamon |
| 1 | pn | Cayenne; to taste, (I sometimes omit this for the young grandchildren) |
| 2 | ts | Garlic; finely chopped |
INSTRUCTIONS
Start with 4 cups of stock -- and add more as needed, depending on whether ytou want soupy soup or a side dish to serve with brown rice. Put all ingredients together in a pot and cook slowly for three hours. Serve with cooked brown rice in bottom of bowl with following garnishes to be added to taste: non-fat sour cream or yogurt, chopped green onions, chopped red onions, chopped tomatoes, chopped parsley, salsa. Serve with a loaf of french bread, warm tortillas or pita bread. Posted to JEWISH-FOOD digest Volume 98 #027 by Joan Callaway <joancallaway@mother.com> on Jan 15, 1998
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