Brazilian Black Bean Soup, VEGAN

[Guest guest]

NOTE: to eliminate the soaking period and the simmering time, can

substitute canned black beans. :-)

 

Happy vegging!

~Emmy~

 

 

From " Moosewood Cookbook " by Mollie Katzen

 

 

Brazilian Black Bean Soup

~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Serving size: 6 to 8.

 

PRELIMINARY: Soak the 2 cups of black beans in enough water to cover

for at least 4 hours or, more preferably, overnight.

 

 

2 cups dry black beans, soaked

6 cups water

1 tablespoon oil

3 cups chopped onion

10 medium cloves garlic, crushed

2 teaspoons cumin

2 to 2 & 1/2 teaspoons salt

1 medium carrot, diced

1 medium bell pepper, diced

1 & 1/2 cups orange juice

Black pepper, to taste

Cayenne, to taste

2 medium tomatoes, diced (optional)

Optional toppings: sour cream, cilantro, salsa

 

 

1) Place the saoked beans in a Dutch oven with 4 cups of water.

2) Bring to a boil, cover, and simmer until tender (about 1 & 1/4

hours).

3) Heat oil in a medium-sized skillet, and add the onion, half the

garlic, cumin, salt, and carrot, and saute over medium heat until

the carrot is just tender.

4) Add the remaining garlic plus the bell pepper, and saute until

everything is very tender (another 10 to 15 minutes).

5) Add the sauteed mixture to the beans.

6) Stir in orange juice, black pepper, cayenne, and optional

tomatoes.

7) Puree all or some of the soup in a blender or food processor, and

then return to the Dutch oven to simmer over very low heat for

10 to 15 minutes more.

 

Serve topped with sour cream, cilantro and salsa, if desired.

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