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Nutrition Facts
Serving Size 1 (368g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar
Calories 169
Calories from Fat 8		(5%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 303mg		12%
Potassium 691mg		19%
Total Carbohydrate 33.7g		11%
	Dietary Fiber 6.1g	24%
	Sugars 4.4g
Protein 8.0g		15%
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Latin Black Bean Soup

Recipe #327285 | 3½ hours | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: dotsdotter
Sep 25, 2008

I have enjoyed this recipe for years. I think it is the red wine vinegar that makes it interesting and unique. What I like best to do with it is to leave out some of the water to make it thick enough to fill a pita with sprouts and a sweet dressing.

SERVES 8 (change servings and units)

Ingredients

1 cup dried black beans
8 cups water
1 onion, chopped
1 green pepper, chopped
2 garlic cloves
1 teaspoon oregano
1 teaspoon cumin
1 (6 ounce) can tomato paste
3 tablespoons red wine vinegar
1 tablespoon tamari
2 cups cooked brown rice
1/4 cup green chilies
1/8-1/4 teaspoon Tabasco sauce
1-2 tablespoon chopped fresh cilantro

Directions

1
Sort and wash black beans. Boil in water for 2 minutes. Let rest 45 minutes. Add onion, garlic, green pepper, oregano, and cumin. Cover and cook on low for 1 and 1/2 hours. Add tomato pate, vinegar and tamari. Cook 30 minutes. Add chillis, rice, tabasco, and cilantro. Cook 10 minutes more.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Beans > Black Beans
Preparation > Time to Make > < 4 hours
Preparation > Simple > 3 or Less Steps
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: Kristi Waterworth

On Sep 27, 2008

I can't believe how good this was. I made a few modifications to reflect those things I actually had on hand, but I have to say that this was probably the best bean dish I've had all year. These are the modifications I made: used only 4 cups of water and added 4 tsp. of vegetable base, used two med jalapenos instead of chiles, replaced oregano with summer savory and used white rice instead of brown. I also soaked my beans overnight, but I don't think that really would have made a huge difference either way. We LOVED this dish. We will definately be having this again and taking it to potlucks!!! Thank you for sharing it!!

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