| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans | 1 | Servings | |
INGREDIENTS
| 1 | lb | Red beans (small) |
| 1/2 | c | Shallots (chopped) |
| 1 | ts | Black pepper |
| 1/2 | ts | Cumin |
| 1/4 | ts | Oregano |
| 1 | Onion (yellow; chopped) | |
| 1/2 | Bell pepper (chopped) | |
| 1/2 | Tomato (chopped) | |
| Salt (to taste) |
INSTRUCTIONS
Wash the beans. Place pot with enough water on fire, then pour the beans in. Cook for one hour, then add all spices until everything is cooked. At last, add the salt. Keep water on the beans at all times for bean soup. If you desire,beat one or more eggs and pour into boiling soup before turning the fire off. SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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