Title: Cuban Black Bean Soup
Categories: Soup
Yield: 6 Servings

1 lb Black beans
2 qt Water
2 tb Salt
5 oz Oil
1/2 lb Onions; chopped
1/2 lb Green pepper; chopped
5 Cloves garlic; crushed
1/2 tb Cumin
1/2 tb Oregano
1 oz White vinegar
1 1/2 c Cooked rice
Oil
Vinegar
1 c Finely chopped onion

Soak beans in water overnight. Add salt and boil beans until soft. Heat oil
in a pan, adding onions and green pepper. Saut‚ until the onions are
browned Add the garlic, cumin, oregano and vinegar, cooking slowly. Drain
some of the water off the beans before adding them to the pan and cook
slowly until ready to serve. Marinate cooked rice in a mixture of oil and
vinegar. Do the same with the cup of onions. Spoon rice and onions into
each serving of soup. Yield: 6 servings.

JULIE ALLEN (MRS. WALLY)

SOAK BEANS OVERNIGHT

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.