Caribbean Black Bean Soup

Recipe By:
Lorna Sass' Short Cut Vegetarian.
Serving Size: 4
2 1/2 cups water
1 14 oz can"lite" coconut milk
1 14.5 oz candiced tomatoes w/green chiles*
1 7 oz pkgFantastic Foods Instant Black Beans
Salt to taste
Tabasco sauce to taste
1/4 cup chopped freshcilantro for garnish

In a soup pot or large saucepan, bring the water, coconut milk, and tomatoes (with liquid) to a boil over high heat, stirring often.

Whisk in the Instant Black Beans and season with salt and Tabasco.

Cover, turn off the heat, and let stand for 5 minutes.

Stir well and reheat if necessary.

Serve in soup bowls garnished with cilantro.

* or substitute one can of diced tomatoes plus 1 chopped jalapeno

additional informations

Recipe group Soup
region Latin american
<b>Short Cut Vegetarian:</b><br>
Great Taste in No Time<br>
<i>by Lorna Sass</i><br>
<a href="http://www.amazon.com/exec/obidos/ASIN/068814599X/internationalveg"><font color="#ff0000">[buy US]</font></a><br>
<a href="http://www.amazon.co.uk/exec/obidos/ASIN/068814599X/thevegetarisocie"><font color="#0000ff">[buy UK]</font></a><br>
Karen C. Greenlee
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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