Fusion black bean soup

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FUSION BLACK BEAN SOUP

 

This is fusion since it combines elements of the brazilian, mexican

and cuban version of the famous black bean soup....

 

1 lb black beans, soaked at least 8 hours

An epazote branch (a few leaves)

2-3 bay leaves

1 orange, split in half and ½ Myers lemon

 

Boil beans with the epazote, bay leaves and citrus. Leave peel on

citrus.

When beans are tender, add salt.

 

On separate skillet, sauté:

Olive oil

2 tbsps cumin seeds (fry in olive oil until dark tan), add:

2 large onions, chopped

4 or more garlic cloves, minced

2-3 diced carrots

3-4 habaneros, whole (optional)

Tomatoes (peeled and chopped) or tomato juice or tomato sauce

 

Add all this to the beans, boil a while and add:

 

1 tbsp vegetarian broth powder

chopped cilantro leaves

1/4 can chiles chipotles, blended (use less if you find it too

spicy).

 

Option (2) instead of the chipotles, could use a little black mole,

or pureed ancho chiles.

 

Simmer a little while longer and serve with chopped cilantro or/and

crumbled feta cheese on top.