Brazilian black bean soup
6 Servings
Ingredients
| Quantity | 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.