Brazilian black bean soup

6 Servings

Ingredients

Quantity	Measure	Ingredient
1	pounds	Dry black beans
3½	cup	Chicken stock; or water
2	tablespoons	Olive oil
1	cup	Onion; chopped
3		Garlic cloves; chopped
1		Large carrot; chopped
1		Celery stalk; chopped
1	teaspoon	Ground coriander
1½	teaspoon	Ground cumin
½	cup	Orange juice
1	tablespoon	Dry sherry
¼	teaspoon	Black pepper
¼	teaspoon	Red pepper flakes
1	teaspoon	Fresh lemon juice
1	teaspoon	Salt; or to taste

Directions

Rinse the beans. cover them with water and let soak overnite. Pour off liquid. Place in saucepan with 3½ cups of stock. Saute onion and next five ingredients in the oil and add to the soup. Bring to a boil, cover, simmer 1 ½ hours over very low heat. When the beans are just about tender enough, add the last six ingredients and simmer another 10 minutes. Puree some of beans to thicken. Serve topped with sour cream or yogurt.