Brazilian Black Bean Soup
4 cups cooked black beans 1 med bell pepper, diced
3 (+/- to preference) cups water 1 cup orange juice
1 Tbsp olive oil Black pepper & cayenne to taste
3 cups chopped onion 2 med tomatoes, diced
10 med cloves garlic, crushed 1 med carrot, diced
2 tsp cumin 2 – 2 ½ tsp salt
Optional toppings: Sour cream, cilantro, salsa
Place the beans in the 3 cups of water and bring to a simmer. Heat olive oil in a med sized skillet. Add onion, ½ the garlic, cumin, salt & carrot. Sauté over med heat until the carrot is just tender. Add remaining garlic & the bell pepper. Sauté until everything is very tender (another 10 – 15 min). Add the sautéed mixture to the beans.
Stir in orange juice, black pepper, cayenne, and tomatoes.
Puree all or some of the soup in a blender or food processor, and return to pot. Simmer over low heat for 10 minutes more. Serve with toppings…enjoy