Brazilian Black Bean Soup

Recipe Ingredients

1 lb	454g / 16oz	Dry black beans
3 1/2 cups	829ml	Chicken stock - or water
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Onion - chopped
3		Garlic cloves - chopped
1		Carrot - chopped (large)
1		Celery stalk - chopped
1 teaspoon	5ml	Ground coriander
1 1/2 teaspoons	7.5ml	Ground cumin
1/2 cup	118ml	Orange juice
1 tablespoon	15ml	Dry sherry
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Red pepper flakes
1 teaspoon	5ml	Fresh lemon juice
1 teaspoon	5ml	Salt - 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.

Source:
Mrs. Jack Beasley

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