Brazilian Bean Soup

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Brazilian Bean Soup

 

2 cups dry black beans, soaked

6 cups water

1 Tablespoon olive oil

3 cups chopped onion

10 medium cloves garlic, crushed

2 teaspoons cumin

1 teaspoon salt

1 medium carrot, diced

1 medium bell pepper, diced

12 ounces orange juice

cayenne pepper to taste

2 medium tomatoes, diced (optional)

4 cups brown rice, cooked

optional topping: cilantro, salsa (see below)

 

Providing the beans have soaked 8 hours or overnight, drain.? Then place soaked

beans in a kettle or Dutch over with 4 cups water.? Bring to boil, cover, and

simmer until tender (about 1 1/4 hours).

 

Heat oil in a medium-sized skillet.? Add onion, half the garlic, cumin, salt,

and carrot.? Saute' over medium heat until carrot is tender.? Add remaining

garlic and bell pepper.? Saute' until everything is very tender (another 10-15

minutes).

Add the sauteed mixture to the beans, scraping in every last morsel.

 

Stir in orange juice, cayenne, cooked rice and optional tomatoes.? Puree' all or

some of the soup in a blender or food processor, and return to kettle.? Simmer

over very low heat 10 to 15 minutes more.

Serve topped with an artful arrangement of cilantro and/or salsa.

 

Penny

 

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