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Country Kitchen
February 16, 2011 Previous Recipe | Next Recipe
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SWEET POTATO CASSEROLE
BLUEBERRY POUND CAKE
MUSHROOM PORK TENDERLOIN
HONEY BUN CAKE
HOT MARINATED GREEN BEANS
BAKED POTATO SOUP
BLACK BEAN AND RICE SOUP
APPLE PECAN PIE
BLACK BEAN AND RICE SOUP

2 (16-ounce) cans black beans
3 cups water
1/2 teaspoon dried oregano leaves
1 teaspoon garlic powder
2 teaspoons hot pepper sauce
1 1/2 cups instant brown rice

Place beans with liquid in a
blender. Blend until smooth. Pour
into a large saucepan. Stir in water,
oregano, garlic powder and hot
pepper sauce. Bring to a boil. Stir
in rice. Reduce heat and simmer 5
minutes. Remove from heat. Let
stand 5 minutes before serving.
Makes 6 cups.





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