Brazilian black bean soup

Yield: 6 Servings

Measure Ingredient
1 pounds Dry black beans
3½ cup Chicken stock; or water
2 tablespoons Olive oil
1 cup Onion; chopped
3 \N Garlic cloves; chopped
1 \N Large carrot; chopped
1 \N 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

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.

Similar recipes