Maggie's Black Bean Soup
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 113.4
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 705.0 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 6.4 g
- Protein: 6.4 g
View full nutritional breakdown of Maggie's Black Bean Soup calories by ingredient
Introduction
This recipe quantity is for a restaurant but can be half or shared. Good for the freezer. This recipe quantity is for a restaurant but can be half or shared. Good for the freezer.Number of Servings: 20
Ingredients
-
Beans, black & dried, 8 cup
Water, tap, 20 cup
SOFRITO:
Olive Oil, 1 tbsp
Green Peppers, 1 chopped
Onions, raw, 1 large chopped
Garlic, chopped 6 tsp
Salt, 2 tbsp
Pepper, black, 1 tsp
Oregano, ground, 1 tsp
Pimentos, 2 pimiento
Granulated Sugar, 4 tsp
Cumin, .5 tsp
Add directly to bean after cooking for 2 hours
Bay Leaf, 2 whole
Cider Vinegar, 1/4 cup
Sherry, dry, 1/4 cup
Directions
Overnight soak beans in water with the green pepper, open and deseeded. When ready remove the green pepper and cook on medium heat. Stir occasionally so beans do not stick to the pot.
While beans are cooking, in a sauce pan on low heat, combine ingredients from green peppers to cumin to make a sofrito. Cook until peppers and onions are soft and flavors meld. Add to beans after they have cooked for about 2 hours. If you add the sofrito to the beans sooner the salt will harded the bean shell and they will never soften. Then add vinegar, sherry, and bay leafs directly to the beans. Simmer for another hour or two, until beans are desired consistancy.
If able, allow to sit overnight in fridge to develop the flavors. Remove bay leaves and reheat before serving. Serve with cooked rice for a complete protein meal. Can be garished with raw onion, cheese, sour cream, salsa, etc. Strained beans can also be used for burritos or to make vegie burgers
Number of Servings: 20
Recipe submitted by SparkPeople user LEAMANX.
While beans are cooking, in a sauce pan on low heat, combine ingredients from green peppers to cumin to make a sofrito. Cook until peppers and onions are soft and flavors meld. Add to beans after they have cooked for about 2 hours. If you add the sofrito to the beans sooner the salt will harded the bean shell and they will never soften. Then add vinegar, sherry, and bay leafs directly to the beans. Simmer for another hour or two, until beans are desired consistancy.
If able, allow to sit overnight in fridge to develop the flavors. Remove bay leaves and reheat before serving. Serve with cooked rice for a complete protein meal. Can be garished with raw onion, cheese, sour cream, salsa, etc. Strained beans can also be used for burritos or to make vegie burgers
Number of Servings: 20
Recipe submitted by SparkPeople user LEAMANX.