|
Brazilian Black Bean Soup
Makes 4 to 6 servings
|
|
|
|
|
|
Ingredients
|
|
1
|
red onion, chopped
|
|
2
|
cloves garlic, minced
|
|
1
|
can (29 ounces) black beans, drained
|
|
1
|
can (14-1/2 ounces) vegetable or chicken broth
|
|
3
|
tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
|
|
2
|
tablespoons chopped cilantro
|
|
2
|
teaspoons ground cumin
|
|
2
|
tablespoons rum or sherry (optional)
|
|
|
|
|
|
|
|
Prep Time
|
10 minutes
|
|
Cook Time
|
30 minutes
|
|
|
|
|
|
|
1. Heat 1 tablespoon oil in 3-quart saucepot. Cook and stir onion and garlic 3 minutes or just until tender. Stir in 1-1/2 cups water and remaining ingredients except rum. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until flavors are blended, stirring occasionally.
|
|
2. Ladle about half of soup into blender or food processor. Cover securely. Process on low speed until mixture is smooth. Return to saucepot. Stir in rum. Cook over medium-low heat 3 minutes or until heated through and flavors are blended. Garnish with lime slices, sour cream, minced onion or cilantro, if desired.
|
|
|
|
© Reckitt Benckiser Inc.
|
|
|
Nutrients per Serving
|
|
(about 1-3/4 cups soup)
|
|
Calories
|
189
|
|
Calories from Fat
|
10 %
|
|
Total Fat
|
2 g
|
|
Saturated Fat
|
<1 g
|
|
Carbohydrate
|
33 g
|
|
Fiber
|
12 g
|
|
Protein
|
13 g
|
|
Sodium
|
1,536 mg
|
|
|
|
Dietary exchanges
|
|
2 Starch
|
|
1 Meat
|
|
|
|
|
|
|
|
|
Click here for printable version