I serve this over rice with a salad. It is healthy and filling.
Wash beans, and remove any foreign particles and debris.
Soak beans in water to cover in a 6-quart stockpot 8 hours. Rinse and drain beans.
Bring beans, 3 quarts water, and bouillon to a boil. Cover, reduce heat to low, and simmer 3 hours. Do not drain.
Process 1/2 small onion and bell pepper in a blender or food processor until smooth, stopping to scrape down sides.
SautÃ© garlic in hot oil in a large skillet over medium-high heat 1 minute. Add onion mixture, and cook, stirring constantly, 4 minutes.
Stir onion-and-garlic mixture into beans. Add oregano and next 4 ingredients. Simmer, uncovered, 1 1/2 to 2 hours or until beans are tender and soup is thick. Garnish, if desired.
Yield: Makes 8 servings
If you create an account, or log in, you'd be able to add this recipe to your cookbook, and share it with your friends.Log in Sign Up
Location: Eatonton, Georgia
Favorite Piece of Cooking Equipment: My Whisk
What else? My Cooking Roots are strictly Southern Cooking, and I love to entertain and prepare Gourmet "comforting" meals for guests..... And remember............. never trust a skinny cook.. (my quote)............. Thank you to our Hosts, Jesse and Amanda for the We Eatt site...........Jane