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Nutrition Facts
Serving Size 1 (296g) Recipe makes 6 servings
Calories 168
Calories from Fat 29		(17%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 789mg		32%
Potassium 527mg		15%
Total Carbohydrate 29.9g		9%
	Dietary Fiber 6.8g	27%
	Sugars 8.5g
Protein 6.9g		13%
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Brazilian Black Bean Soup

Recipe #251131 | 2½ hours | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: jerrilyn
Sep 5, 2007

I have served this recipe as soon as its cooked, as leftovers the next day, and even out of the freezer. It is extremely versatile - for brunch with tortillas, dinner with cornbread, or a soup and salad lunch. I always get tons of compliments. When I reheat, I re-season a bit and it also tends to thicken up over time. From one of the Moosewood cookbooks.

SERVES 6 -8 (change servings and units)

Ingredients

2 cups black beans
1 tablespoon olive oil
2 cups onions, chopped (about 1.5 large onions)
10 medium garlic cloves, crushed
2 tablespoons cumin
2-2 1/2 teaspoons salt
1 medium carrot, diced
1 medium bell pepper, diced
1 1/2 cups orange juice
black pepper
cayenne
2 diced tomatoes (optional)
sour cream (optional)
cilantro (optional)
salsa (optional)

Directions

1
Soak beans in plent of water for at least 4 hours (preferably overnight).
2
Place the soaked beans in a kettle or dutch oven with 4 cups water. Bring to a boil, cover and simmer until tender (about 1.25 hours).
3
Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot.
4
Saute over medium heat until the carrot is just tender. Add the rest of the crushed garlic and diced bell pepper. Saute until everything is very tender (10-15 mins). Add the sauteed mixture to the beans, scraping out every last morsel.
5
Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional).
6
Puree all or some of the soup in a blender and return to kettle. Simmer over very low heat 10-15 mins more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.

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Featured Reviews for This Recipe

From: Gingersnap in Midwest

On Dec 25, 2008

We weren't bowled over by the taste of this soup: I think it was the orange juice. My son-in-law loved it, my husband took one taste and refused to eat any more of it. I didn't like it myself.

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From: Chef #714365

On Jan 3, 2008

I followed your recipe, except that I did not add any carrots or any of the optional ingredients. If you want it to be thicker, make sure you strain out some of the beans from the water they are cooking in. Also, I serve mine with a scoup of white rice, just like they do at Bossa Nova restaurants in Los Angeles. Thank you!!!

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From: Chef #1248326

On Apr 23, 2009

I made this for my 6 roommates, all HUGE fans of the Moosewood cookbooks. I love it (5 stars) but they thought it was really heavy on the cumin. If I made it again, I would mix up the spices a bit and add sweet potatoes (which would go well with the existing spices). Thanks for sharing your recipes!

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From: Allergy Queen

On Sep 27, 2007

This was great - a wonderful blend of sweet and savory, which is something that black beans lend themselves to so well. Using canned beans made the recipe quick and easy to put together. I substituted green onions and jarred roasted red bell peppers for their recipe counterparts, and put in a pinch of crushed red pepper for a little spice. I didn't do much measuring, and used a potato masher instead of a blender just enough to mush up some of the beans, so mine came out a little chunkier. I wanted the kids to be able to use it as a dip with chips, but they didn't like it. More for me!!

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