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Cuban Baked Black Bean Soup Recipe
|Dry black beans||1 Pound|
|Water||6 Cup (96 tbs)|
|Onions||2 Medium, chopped|
|Minced fresh ginger||2 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Celery stalks||3 , thinly sliced|
|Hot peppers||2 , seeded and minced|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Water||5 Cup (80 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Tamari/Soy sauce / low fat yogurt||4 Teaspoon (For Garnish)|
Serving size: Complete recipe
Calories 1987 Calories from Fat 117
% Daily Value*
Total Fat 14 g20.8%
Saturated Fat 3.6 g17.9%
Trans Fat 0 g
Cholesterol 14.4 mg
Sodium 1952.8 mg81.4%
Total Carbohydrates 359 g119.8%
Dietary Fiber 80.8 g323.3%
Sugars 38.8 g
Protein 120 g240.3%
Vitamin A 40.5% Vitamin C 103.3%
Calcium 80% Iron 154.3%
*Based on a 2000 Calorie diet
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.