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The interesting blend of spices in this soup will remind you of the
traditional Cuban meal of black beans and rice.
Makes 6 servings (1 1/3 cups each)
2 2/3 cups dried black beans (1 pound)
2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
3 cups beef or vegetable broth
3 cups water
1/4 cup dark rum or apple cider
1 teaspoon liquid smoke
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1. Place beans in Dutch oven; add enough cold water to cover beans. Heat to
boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1
hour. Drain and reserve beans.
2. In same Dutch oven, heat oil over medium heat. Add onion and garlic;
cook, stirring occasionally, until onion is tender.
3. Stir in remaining ingredients. Heat to boiling. Boil 2 minutes. Reduce
heat to low; cover and simmer about 2 hours or until beans are tender.
4. Carefully pour soup into blender. Cover; blend until almost smooth.
Nutrition Information: 1 Serving: Calories 360 (Calories from Fat 60);
Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 520mg;
Total Carbohydrate 54g (Dietary Fiber 19g, Sugars 8g); Protein 20g
Percent Daily Value*: Vitamin A 8%; Vitamin C 20%; Calcium 8%; Iron 30%
Exchanges: 3 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Very Lean
Meat; 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Special Touch:
Looking for an authentic garnish for this flavorful soup? Top servings with
chopped hard-cooked eggs and red onions.
Recipe and photograph provided courtesy of Betty Crocker � 2007 �/TM General
Mills All Rights Reserved
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