Cuban Baked Black Bean Soup Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Black beans1 pound, dried
 Water6 Cup (16 tbs)
 2 medium-size onions, chopped
 Minced ginger2 Tablespoon
 Garlic4 Clove (5gm), minced
 Celery stalks3 , thinly sliced
 2 hot peppers, seeded and minced
 Minced parsley1/4 Cup (16 tbs)
 Thyme1 Teaspoon
 Bay Leaf1
 Water5 Cup (16 tbs)
 Chicken stock2 Cup (16 tbs)
 Tamari soy sauce4 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.
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