MOOSEWOOD BRAZILIAN BLACK BEAN SOUP

MOOSEWOOD BRAZILIAN BLACK BEAN SOUP image

Number Of Ingredients 19

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2 c. dry black beans
3 ½ c. water or stock
2 t. salt
A.
2 T. oil, approx.
1 c. chopped onion
3 cloves crushed garlic
1 large chopped carrot
1 stalk chopped celery
(optional: 1 c. chopped green pepper)
1 t. ground coriander
1 ½ t. ground cumin
B.
2 oranges, peeled, sectioned, seeded
½ c. orange juice
1 T. dry sherry
¼ t. black pepper
scant ¼ t. red pepper
½ t. fresh lemon juice

Steps:

1. Rinse the beans, cover them with water, and let them soak at least 4 hours. Pour off excess water. Place in saucepan with 3 ½ c. water or stock and salt. Bring to a boil, cover, simmer 1 ½ hrs over very low heat. 2. Saute group A, beginning with onions and garlic. If necessary, add a little water to the vegetables to steam them along. When vegetables are tender, add sauté to the beans. Let the soup continue to simmer over lowest possible heat. 3. Add group B to the soup. Stir, cover, and let cook for 10 minutes. Puree some or all of the soup in the blender. Serve topped with sour cream or yogurt.