Cuban black bean soup with marinated rice (light)

7 servings

Ingredients

Quantity Ingredient
1 pounds Dried black beans
9 cups Water
2 Cloves garlic, crushed
¾ teaspoon Salt
1½ cup Finely chopped green pepper
2 tablespoons Lemon juice
1½ teaspoon Ground cumin
3 Cloves garlic, crushed
2 - 4 drops of hot sauce
MARINATED RICE
⅔ cup Cooked brown rice
½ cup Finely chopped tomato
¼ cup Chopped green onion
2 teaspoons Lemon juice
1 teaspoon Olive oil

Directions

Sort and wash beans; place in a large Dutch oven. Cover with water to a depth of 2 inches above beans; let soak 8 hours.

Drain beans, and return to pan. Add 9 cups water, 2 cloves of garlic, and salt; bring to a boil. Cover partially; reduce heat, and simmer 2 hours or until beans are tender.

Add chopped green pepper, onion, lemon juice, cumin, oregano, garlic, to beans; bring to a boil. Reduce heat, and simmer partially covered, 30 to 45 minutes or until vegetables are tender, stirring occasionally.

Ladle soup into individual bowls. Top each serving with 2 tablespoons Marinated Rice. Yield: 2½ quarts (190 cal and 7% fat per 1 cup serving).

Marinated Rice:

Combine all ingredients in a medium bowl, stirring well. Cover and chill at least 3 hours.

Protein 10⅘, Fat 1⅖ (Saturated Fat 0.3), Carb 35⅗, Fiber 7⅕, Chol 0, Sodium 183

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