Cuban Baked Black Bean Soup Recipe
Ingredients
| Black beans | 1 pound, dried | |
| Water | 6 Cup (16 tbs) | |
| 2 medium-size onions, chopped | ||
| Minced ginger | 2 Tablespoon | |
| Garlic | 4 Clove (5gm), minced | |
| Celery stalks | 3 , thinly sliced | |
| 2 hot peppers, seeded and minced | ||
| Minced parsley | 1/4 Cup (16 tbs) | |
| Thyme | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Water | 5 Cup (16 tbs) | |
| Chicken stock | 2 Cup (16 tbs) | |
| Tamari soy sauce | 4 Teaspoon, garnish | |
Directions
Soak the black beans overnight in the 6 cups of water.
Drain the beans.
Place in a very large ovenproof casserole or small roasting pan.
Add the onions, ginger, garlic, celery, peppers, parsley, thyme, and bay leaf.
Add enough water to cover the ingredients (about 5 cups), then stir in the stock and tamari.
Bake at 375° for 2 hours or until the beans are tender.
Remove the bay leaf.
Drain the beans.
Place in a very large ovenproof casserole or small roasting pan.
Add the onions, ginger, garlic, celery, peppers, parsley, thyme, and bay leaf.
Add enough water to cover the ingredients (about 5 cups), then stir in the stock and tamari.
Bake at 375° for 2 hours or until the beans are tender.
Remove the bay leaf.
Chef
