"Hunger is the best sauce in the world."--Cervantes

Brazilian Black Bean Soup Recipe

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This recipe for Brazilian Black Bean Soup, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Laurie Cisneros
Added: Tuesday, January 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cup dry black beans
6 cups Water
1 tbs. olive oil
3 - 4 cups chopped onion
1 medium carrot chopped
1 medium bell pepper chopped
10 medium cloves garlic, chopped
2 medium tomatoes diced
3 tbs cumin (best with freshly ground cumin seeds - toast the seeds before grinding)
2 tsp. salt
1 & 1/2 cup Orange juice
black pepper to taste

Directions:
Directions:
Wash the beans and soak them covered for 4 hours or overnight. Drain and add 4 cups water and salt. Bring to a boil and then simmer, covered, for 1 1/2 hours. Better to use a pressure cooker, cooking for approximately 30 min.)
Sauté in olive oil the onions, garlic, bell pepper, carrot, and cumin. Cook until vegetables are soft. Add veggies to the cooked beans and let simmer for about 30 minutes.
Stir in orange juice, black pepper and optional tomatoes. Cover and cook 10 to 20 more minutes. Taste and make adjustments. Puree all or some of the soup in a blender or food processor.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
about 1 & 1/2 hours
Personal Notes:
Personal Notes:
This bean soup has become one of my favorite recipes for a crowd. As toppings I serve sour cream and chopped tomatoes & onions. Cornbread goes well on the side. It freezes well. Rated highly by moi.

 

 

 

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