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Brazilian Black Bean Soup

Cuisine: Brazilian
Type: Meat, Vegetables
Courses: Soup
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozDry black beans
3 1/2 cups 829mlChicken stock - or water
2 tablespoons 30mlOlive oil
1 cup 62g / 2.2ozOnion - chopped
3   Garlic cloves - chopped
1   Carrot - chopped (large)
1   Celery stalk - chopped
1 teaspoon 5mlGround coriander
1 1/2 teaspoons 7.5mlGround cumin
1/2 cup 118mlOrange juice
1 tablespoon 15mlDry sherry
1/4 teaspoon 1.3mlBlack pepper
1/4 teaspoon 1.3mlRed pepper flakes
1 teaspoon 5mlFresh lemon juice
1 teaspoon 5mlSalt - or to taste

Recipe Instructions

Rinse the beans. cover them with water and let soak overnight. Pour off liquid.

Place in saucepan with 3 1/2 cups of stock.

Saute onion and next five ingredients in the oil and add to the soup.

Bring to a boil, cover, simmer 1 1/2 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.

Mrs. Jack Beasley


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