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Ингредиенты
- 3 tsp extra virgin olive oil
- 4 x bacon slices diced
- 1/2 x Spanish onion minced
- 2 x garlic cloves chopped
- 1 tsp grnd cumin
- 1 c. black beans soaked overnight
- 1 1/2 quart water
- 1 Tbsp. red wine vinegar
- 1/2 tsp salt
- 1 c. long-grain rice
- 1 x mango diced
- 1/2 x red bell pepper minced
- 1/2 bn scallions sliced thin
- 1/2 bn flat-leaf parsley minced
- 1 x lime juiced
Инструкции
- Heat oil in a saucepan over medium heat. Add in bacon, onion and garlic; saute/fry till onions are translucent/soft, about 3 min. Stir in cumin, and cook an additional 1 minute.
- Add in the beans, 2/3 of the water, vinegar, and 1/2 of the salt to the onion mix. Bring to a simmer and cook till the beans are tender, about 40 min.
- Combine the rice, the remaining water, and remaining salt in a microwave-safe bowl. Microwave till cooked, about 10 min. Keep hot.
- Combine the mango, bell pepper, scallions, parsley, and lime juice in a small bowl. Set aside.
- Puree the cooked beans, adding additional warm water if the soup is too thick.
- Fluff the rice with a fork. Prepare a rice mold by rubbing the inside with a small amount of hot water. (A 1/2-c. measuring c. can be used in place of a rice mold.)
- Using the rice mold, place a mound of rice in each soup bowl. Ladle soup around the rice and top with mango relish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 572g | |
| Recipe makes 4 servings | |
| Calories 540 | |
| Calories from Fat 159 | 29% |
| Total Fat 17.73g | 22% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 557mg | 23% |
| Potassium 995mg | 28% |
| Total Carbs 77.86g | 21% |
| Dietary Fiber 9.5g | 32% |
| Sugars 7.9g | 5% |
| Protein 18.02g | 29% |
