| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Soups | 8 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil or shortening |
| 2 | Onions, diced | |
| 1 | Carrot, peeled and diced | |
| 1 | Rib celery, diced | |
| 6 | Cloves garlic, minced | |
| 4 | Jalapeno pepper, seeded and | |
| minced | ||
| 1 | Bay leaf | |
| 1/2 | t | Dried basil |
| 1/2 | t | Dried thyme |
| 1 | t | Ground cumin |
| 1/2 | c | Black beans, picked over & |
| rinsed | ||
| 6 | c | Water, more if needed |
| 24 | oz | Canned chopped tomatoes |
| 2 | Idaho potatoes, peeled and | |
| diced | ||
| 1 | c | Rice |
| 3 | T | Cilantro, chopped |
| Salt, pepper to taste |
INSTRUCTIONS
In a large saucepan, heat oil over high heat until lightly smoking. Add onions, carrot and celery and cook for 4 minutes, until the onion is soft and translucent, stirring occasionally. Add garlic, jalapenos and bay leaf. Cook for 2 minutes longer. Add basil, thyme and cumin and cook for 30 seconds, stirring frequently. Add beans and enough water to come 2 inches above the beans. Bring to a boil and reduce heat to a simmer. Let simmer for 40 minutes, checking periodically to make sure level of water is above beans. Add tomatoes, potatoes and rice. If necessary, add more water to cover the ingredients. Cover pan with a lid. Simmer for 20 minutes, until the potato is soft and the rice is cooked. Add cilantro and season to taste with salt and pepper. Notes: The beans were not cooked long enough to become sufficently soft. Next time try canned black beans. Serving Ideas: cornbread! (maybe a margarita or two ;^) Recipe by: Stephan Pyles of Star Canyon Posted to MC-Recipe Digest V1 #856 by Lisa Minor <lisa@cybermill.com> on Oct 21, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 8.2mg
Sodium: 293.7mg
Potassium: 347mg
Carbohydrates: 15.7g
Fiber: 3.1g
Sugar: 3.9g
Protein: 4.5g