Brazilian Black Bean Soup

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 cooking beans. 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.

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