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Home Grown Recipes
Brazilian Black Bean Soup
New and Improved! This recipe tastes great and is easy to make.
2 cups dried black beans, soaked
6 cups water
1 tbs olive oil
3 cups chopped onion
10 medium cloves garlic, crushed
1 tsp cumin
2-2 1/2 tsp salt
1 medium carrot diced
1 medium bell pepper, diced
1 1/2 cups orange juice
black pepper, to taste
cayenne pepper, to taste
2 medium tomatoes, diced (optional)

additional toppings:(optional)
Place the soaked beans in a kettle or dutch oven with 4 cups of water. Bring to a boil, cover and simmer until tender (approximately 1 1/2 hours).

Heat olive oil in a medium sized skillet. Add onion, half the garlic, cumin, salt, and carrot. Saute over medium heat until the carrot is just tender. Add remaining garlic and the bell pepper. Saute until everything is very tender (another 10-15 minutes). Add the sauteed mixture to the beans, using every last morsel.

Stir in orange juice, black pepper, cayenne, and optional tomatoes. Puree all or some of the soup in a blender of food processor, and return to kettle. Simmer over very low heat for 10 to 15 minutes more. Serve topped with an artful arrangement of sourcream, salsa and cilantro.

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