Organic Shop in Christchurch

Brazilian Black Bean Soup

2 cups dry black beans, soaked (at least 4 hours, preferably overnight)
6 Cup water
1 Tbs. Olive oil
3 Cup chopped onion
10 medium Garlic cloves, crushed
2 tsp. Cumin
2-2 ½ tsp. Salt
1 medium Carrot, diced
1 medium Capsicum, diced
1 ½ Cup orange juice
black pepper and cayenne to taste
optional - 2 medium Tomatoes, diced (or 1 tin of tomatoes)
Optional toppings: sour cream, coriander, salsa

Place soaked beans in kettle or Dutch oven with 4 cups water. Bring to boil, cover, and simmer until tender (approximately 1 ¼ hours). Heat olive oil in med-sized skillet. Add onion, half garlic, cumin, salt, and carrot. Saute over medium heat until carrot is just tender. Add remaining garlic and capsicum. Saute until everything is very tender (another 10-15 minutes). Add the sautéed mix to the beans, scraping every last morsel. Stir in orange juice, black pepper, cayenne, and optional tomatoes. Puree all or some of the soup in blender or food processor, and return to pot. Simmer over very low heat 10-15 minutes more. Serve topped with any of optional toppings. Serve over a bed of brown rice for a complete protein meal. Quite filling and always a winner with dinner guests! Serves 6-8

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Piko Wholefoods 229 Kilmore Street Christchurch - phone: (03) 366 8116 . email: -

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