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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Brazilian Black Bean Soup Recipe

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This recipe for Brazilian Black Bean Soup is from Jessie & Lucien's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. black beans
1 T. olive oil
2 c. onions, chopped (about 1.5 large onions)
10 medium garlic cloves, crushed
2 T. cumin
2-2 1/2 tsp. salt
1 medium carrot, diced
1 medium bell pepper, diced
1 1/2 c. orange juice (squeeze your own, and then add the chunks of orange to the soup for extra texture and sweetness)
black pepper
cayenne
2 diced tomatoes (optional)
sour cream (optional)
cilantro (optional)
salsa (optional)
Directions:
Directions:
Soak beans in plenty of water for at least 4 hours (preferably overnight). -- I just use cans of black beans if I'm in a hurry --
Place the soaked beans in a kettle or Dutch oven with 4 cups water. Bring to a boil, cover and simmer until tender (about 1.25 hours). -- with the canned beans you don't have to deal with this...
Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot. Saute over medium heat until the carrot is just tender. Add the rest of the crushed garlic and diced bell pepper. Saute until everything is very tender (10-15 minutes). Add the sautéed mixture to the beans, scraping out every last morsel. Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional).
Puree all or some of the soup in a blender and return to kettle. Simmer over very low heat 10-15 minutes more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a Mollie Katzen Moosewood cookbook recipe. I love it! It is great as is, but also fun to play with and personalize. I make it very often without the orange juice. Have fun with the different flavors and degrees of spicy! It goes great with cheese quesadillas.

 

 

 

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