Brazilian Black Bean Soup

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Brazilian Black Bean Soup

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Serving size: 6 to 8.

 

Preliminary: soak the 2 cups of black beans in enough water to cover

for at least 4 hours or, 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 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 soaked beans in a Dutch oven with 4 cups water; bring to a

boil, cover, and simmer until tender (about 75 minutes).

2) Heat oil in a medium-sized skillet, and add the onion, 5 cloves of

the garlic, the cumin, salt, and carrot; saute over medium heat

until the carrot is just tender.

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

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

4) Add the sauteed mixture to the beans, and then stir in the orange

juice, black pepper, cayenne and diced tomatoes (optional). Add

1 - 2 more cups water to make consistency to your desire.