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BEAN LENTIL SUPREME
1/2 cup
dried white beans
1/2 cup
Lentils
1/2 lb.
Cabbage
4
Carrots
3
stalks celery
1/2 lb.
Chinese mushrooms
3
tomatoes
2
potatoes
2
onions, chopped
2
cloves garlic, minced
6
cups water
1 tsp.
tomato paste
8
slices whole-wheat bread
white pepper to taste
Cook beans and lentils separately. Save cooking water. In blender or food processor, puree half the beans and lentils. Set aside.
Wash all vegetables. Core and shred cabbage, grate carrots, chop celery, slice mushrooms, peel and chop tomatoes and dice potatoes. Saute onions, garlic, carrots and celery in water. Add cooking water, plus enough water to make 6 cups, tomatoes, tomato paste, remaining vegetables, seasonings, beans, pureed beans and more water if necessary. Bring to a boil, reduce heat and simmer about 1 hour.
Toast bread, break into croutons. Mix soup and bread pieces in bowls; garnish with chopped green onions and parsley.
MARGARITA’S BLACK BEANS AND RICE
1
Onion
1
sweet red pepper
1
clove garlic
2 qts.
water or stock
1 lb.
black beans
1 tsp.
Oregano
1
bay leaf
2 tbls.
cider vinegar
1
cup brown rice, cooked
a pinch of cayenne pepper
Slice onion, dice pepper and crush garlic. Cook all ingredients, except rice, together for 3 hours, or until beans are tender. Serve over 1 cup cooked brown rice. Garnish with tomato wedges, chopped green onions and chopped parsley.
Serves 6 to 8.
*73\80\8*
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