Brazilian Black Bean Soup
2 cups black beans
3 1/2 cups water or stock
2 t salt
1 cup each chopped onion, carrot and celery
6 chopped garlic cloves
3 T cumin
3 T crushed corriander seeds
2 peeled, sectioned, deseeded oranges
1/2 cup orange juice
1 Tb sherry
juice from 1 lemon
1 T black pepper
1 T red pepper
Wash the beans and soak them covered, for 4 hours. Drain and add
water or stock. Add salt. Bring to a boil and then simmer, covered,
for 1 1/2 hours.
Sautee the vegetables and garlic. Add cumin and corriander. Cook
until vegetables are soft, adding water if needed. Add veggies to
About 10 minutes before beans are ready add the oranges, orange
and lemon juice, sherry, black and red pepper.
Stir, cover, cook 10 more minutes. Taste and make adjustments.