Antiguan Black Bean Soup

Name: Antiguan Black Bean Soup
Ingredients: 2 lb dried black beans, cooked according to package directions or (16 ounce) cans black beans, drained; 2 tablespoons olive oil; 1/2 green pepper, chopped; 1 onion, chopped divided; 1/2 garlic clove, minced; fresh ground pepper, to taste; 1 tablespoon red wine vinegar; 1 teaspoon Tabasco sauce; 1 bay leaf; 2 quarts water; 1 cup short-grain brown rice, cooked according to package directions; fresh parsley, chopped (garnish)

12 ingredients

4 steps

Ingredients

2 lb dried black beans, cooked according to package directions or (16 ounce) cans black beans, drained
2 tablespoons olive oil
1/2 green pepper, chopped
1 onion, chopped divided
1/2 garlic clove, minced
fresh ground pepper, to taste
1 tablespoon red wine vinegar
1 teaspoon Tabasco sauce
1 bay leaf
2 quarts water
1 cup short-grain brown rice, cooked according to package directions
fresh parsley, chopped (garnish)

Directions

1

In a large saucepan, combine olive oil, green pepper, 1 1/2 tablespoon onion, and garlic. Saute until tender.
2

Stir in black beans, pepper, vinegar, Tabasco, and bay leaf. Add water and simmer for 30 to 40 minutes. Remove bay leaf.
3

Using a potato masher or the back of a spoon, mash some of the beans to thicken the liquid a bit. Adjust seasonings.
4

Top with remaining onion and brown rice. Garnish with parsley.