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Catch ‘em & Cook ‘em: Black Bean Soup

August 31, 2016
By Capt. Dick May , Pine Island Eagle


1 lb dried black beans

2 qts water

2 medium onions chopped fine

1 bay leaf

2 sweet green peppers cut in strips

1/2 C olive oil

1 tsp oregano

4 cloves garlic minced

1/4 tsp ground cumin

1 Tbsp salt

1/2 Tbsp black pepper

White rice cooked

Chopped onions for garnish

How to:

1. Before washing beans, spread on flat surface and pick out broken beans and foreign particles

2. Wash beans thoroughly and soak over-night in 2 qts. water.

3. The next day, pour beans and water into a 4-quart soup kettle and bring to a boil

4. Cover and cook over medium heat.

5. Meanwhile, in a skillet, saute onions and green peppers in olive oil until golden.

6. Add crushed oregano, bay leaf, cumin and garlic.

7. Add mixture in beans, stirring well. Add salt and pepper and cook slowly over low heat, covered, until beans are tender (at least 1 hour)

8. Serve over cooked white rice, topped with chopped onions.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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