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Mom's (Calhoun) Black Bean Soup, Refried Black Beans, and Gallo Pinto
Author/Submitted by:
Daisy Calhoun
Servings: 10
Categories:
Ethnic
/
Garlic
/
Low-Fat/Low-Cal
/
Rice
/
Vegetarian
Ingredients: 1
pound
black beans 6
cups
water 1
small
garlic bulb,
crushed
1
onion,
chopped
salt and pepper,
to taste
1
cup
rice
Directions:
1.
To make soup: Wash beans, cover them with, and let them soak overnight. After soaking them overnight, drain and rinse. Cook them in 6 cups of water with garlic and onion. Cook for two hours until they are soft, adding additional water if necessary. Once they are cooked, add salt to taste.
2.
To make refried beans: Drain beans from broth. Heat some oil in a large saute pan. Add the beans and cook over medium heat for 6 to 8 minutes. Add salt and pepper to taste.
3.
To make gallo pinto: Drain beans from broth. Cook rice as directed. Heat some oil in a large saute pan. Add the beans and rice and cook over medium heat for 6 to 8 minutes, or until the rice is lightly browned and the mixture is aromatic. Add salt and pepper to taste.
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