Name: Brazilian Black Bean Soup
Yield: 8 Serving(s)
Cuisine: Latin
Ingredients: 2, cups ,dried black beans; 3, cups ,onions, chopped; 1, medium ,carrot, chopped; 2, tsp ,cumin; 10, cloves ,garlic, crushed; 2, tsp ,salt; 1, med ,green pepper, chopped; 1 1/2, cup ,orange juice; 1, dash ,pepper; 2, large ,tomatoes, diced; 1, dash ,cayenne pepper or chipotle pepper; 1, cup ,sour cream; 1/2, cup ,cilantro, chopped; 1, cup ,salsa

By Gramma Recipebox

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Category:
Seasons
Cuisine Type	Latin

Ingredients

Soup

2 cups dried black beans
3 cups onions, chopped
1 medium carrot, chopped
2 tsp cumin
10 cloves garlic, crushed
2 tsp salt
1 med green pepper, chopped
1 1/2 cup orange juice
1 dash pepper
2 large tomatoes, diced
1 dash cayenne pepper or chipotle pepper
1 cup sour cream
1/2 cup cilantro, chopped
1 cup salsa

Brazilian Black Bean Soup Directions

Cover with an inch of water and soak over night.
Drain
Add 4 cups water and bring to a boil
Cover and simmer until beans are tender (about 1 1/4 hours.) (You can also use 3 cans of black beans rinsed with 3 cups of water added.)
In another pan, saute' in 1 tablespoon of olive oil, onions, carrot, cumin, 1/2 of garlic and salt
cook until tender
Add the rest of the garlic and the green pepper, and cook until tender.
Add to the cooked beans then add orange juice, pepper, tomatoes, cayenne pepper
Remove 1/2 of the soup and puree in a blender until smooth.
Return to pot.
Simmer 10-15 minutes.
Serve with sour cream, chopped cilantro, and salsa