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Black Bean Soup and Yellow Rice Recipe

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This recipe for Black Bean Soup and Yellow Rice, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nila Maxwell
Added: Wednesday, May 18, 2005


1 lb. dry black beans OR 4-16 oz. cans of black beans
2 tsp. olive oil or vegetable oil
1 C finely chopped onions
6 C chicken broth, homemade or canned.
2 cloves garlic or ¼ tsp. garlic powder
1 tsp. ground cumin
1 bay leaf
Salt to taste
½ lb. sausage (smoked or kielbasa – optional)
¼ C red wine vinegar or balsamic vinegar
1 ½ C yellow or white rice
4 green onions, sliced in small rounds

If using dry beans, sort and wash beans. Place in large pot. Cover with water to two inches above beans. Bring to a boil. Place lid on pot and remove from heat. Let stand for one hour. Drain beans and set aside. If not making soup the same day, cool the beans and refrigerate until ready to use. Do not hold more that three days in refrigerate before making soup.
Sauté onions in olive oil until tender.
Place chicken broth and next 4 ingredients in a large pot along with black beans and onions. Bring to a boil. Reduce heat and simmer 45 minutes. May need more broth if cooking beans from scratch.
Cut sausage in 1/4 inch thick round slices. Can heat in microwave on paper towel to remove some of fat before adding to soup. Add to soup. Simmer 15 minutes more. Remove bay leaf. Stir vinegar into soup.
Prepare rice while soup is simmering.
Bring 3 C water to boil. Add salt to taste. Turn heat down to simmer. Add rice. Cook until rice soaks up water. Approximately twenty minutes.

Serve 1 cup soup over 1/2 cup rice. Garnish with green onions.

Number Of Servings:
Number Of Servings:
6 to 8




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