| 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
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”