Black Bean Soup 2 from Healthy Diabetic Recipes

Black Bean Soup 2 Recipe

Recipe Ingredients:

1/2 lb dried black beans, rinsed and picked over
1 qt water
1 tbsp olive oil
1 cup chopped onions
1/2 cup chopped green pepper
1 tbsp minced garlic
1/2 tsp cumin
1/2 tsp dried oregano
1/4 tsp dry mustard
1 tbsp lemon juice
2 tbsp minced green onion

Recipe Instructions:

Soak beans in water in a large pot for at least 8 hours or overnight (place in the refrigerator to soak). After soaking, drain beans and place them in 1 quart fresh water. Bring to a boil, lower heat, cover, and simmer for 2 hours until beans are tender.

Heat oil in a saucepan over medium high heat. Add onions and saut‚ for 5 minutes. Add green pepper and saut‚ another 3 minutes. Add remaining ingredients. Add about 3/4 cup hot liquid from the simmering beans, cover, and simmer onion mixture for 10 minu!
tes.

Add onion mixture to beans and continue to cook for 1 hour.

To serve, top with minced green onions.

Exchanges: All lunch menus this week have 450 calories total and include:

2 Starch servings 2 Meat or Meat Substitute servings 0-1 Vegetable serving 1 Fruit serving 1 Fat serving

In some menus, one Milk serving has been used in place of either one of the Meat or Starch servings.

4 servings/Serving size: 1 cup

Recipe for Saturday, 6/20/98

All recipes this week are entire lunch menus from the cookbook Month of Meals Classic Cooking, one of our newest meal planning publications, featuring 28 days of quick and tasty new breakfast, lunch and dinner selections with fat, calorie and exchange infor!
mation automatically figured for you.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Lunch: 1 cup Black Bean Soup 6 saltine crackers Tossed salad with 2 Tbsp reduced-fat salad dressing 1/2 cup unsweetened canned fruit cocktail

Copyright © 1998 American Diabetes Association

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/27/98

Servings: 4

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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