Instructions: Sort and wash beans; place in a large Dutch oven. Cover with water to a depth of 2 inches above beans; let soak 8 hours.
Drain beans, and return to pan. Add 9 cups water, 2 cloves of garlic, and salt; bring to a boil. Cover partially; reduce heat, and simmer 2 hours or until beans are tender.
Add chopped green pepper, onion, lemon juice, cumin, oregano, garlic, to beans; bring to a boil. Reduce heat, and simmer partially covered, 30 to 45 minutes or until vegetables are tender, stirring occasionally.
Ladle soup into individual bowls. Top each serving with 2 tablespoons Marinated Rice.
Yield: 2 1/2 quarts (190 cal and 7% fat per 1 cup serving).
Combine all ingredients in a medium bowl, stirring well. Cover and chill at least 3 hours.
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