| 2 2/3 | cups dried black beans (1 lb) |
| 2 | tablespoons vegetable oil |
| 1 | large onion, chopped (1 cup) |
| 3 | cloves garlic, finely chopped |
| 3 | cups Progresso® beef flavored broth (from 32-oz carton) or vegetable broth |
| 3 | cups water |
| 1/4 | cup dark rum or apple cider |
| 1 | teaspoon liquid smoke |
| 1 1/2 | teaspoons ground cumin |
| 1 1/2 | teaspoons dried oregano leaves |
| 1 | medium green bell pepper, chopped (1 cup) |
| 1 | large tomato, chopped (1 cup) |
Serve with...
Jicama-Citrus Salad
Total Time:
25 min
| 1. | Place beans in Dutch oven; add enough cold water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and reserve beans. |
| 2. | In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender.
|
| 3. | Stir in remaining ingredients. Heat to boiling. Boil 2 minutes. Reduce heat to low; cover and simmer about 2 hours or until beans are tender. |
| 4. | Carefully pour soup into blender. Cover; blend until almost smooth. |
|
| Looking for an authentic garnish for this flavorful soup? Top servings with chopped hard-cooked eggs and red onions. |
Nutrition Information:
360 ( 60); 6g ( 1g, 0g); 0mg; 520mg; 54g ( 19g, 8g); 20g 8%; 20%; 8%; 30% 3 ; 1/2 ; 0 ; 1 1/2 ; 1/2 3 1/2