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Brazilian Black Bean Soup Recipe

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This recipe for Brazilian Black Bean Soup, by , is from The TBayTel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda McKillop, Networks & Technologies
Added: Tuesday, August 4, 2009


1 lbs black beans - dry
3 1/2 c. chicken stock - or water
2 T. olive oil
1 c. onion - chopped
3 cloves garlic - chopped
1 carrot - large, chopped
1 celery stalk - chopped
1 tsp. coriander - dry, ground
1 1/2 tsp. cumin - dry, ground
1/2 c. orange juice
1 T. sherry
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
1 tsp. lemon juice
1 tsp. salt - or to taste

1. Rinse the beans.
2. Cover beans with water and let soak overnite.
3. Drain liquid.
4. Place in saucepan with 3 1/2 cups of stock.
5. Saute onion and next five ingredients in the oil and add to the soup.
6. Bring to a boil, cover, simmer 1 1/2 hours over very low heat.
7. When the beans are just about tender enough, add the last six ingredients and simmer another 10 minutes.
8. Puree some of the beans to thicken.
9. Serve topped with sour cream or yogurt.




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