Brazilian Black Bean Soup
Submitted by johanne
Slow-simmered Brazilian black bean soup with cumin, coriander, orange juice, and a splash of dry sherry. Partially pureed for velvety thickness and topped with a cool dollop of sour cream.
YIELD
6 servingsPREP
30 minCOOK
90 minREADY
120 minThis soup takes its sweet time, and every minute pays off.
Dried black beans soak overnight, then simmer for hours in chicken broth with sauteed onion, garlic, carrot, and celery until they’re melt-in-your-mouth tender.
Cumin and coriander build the earthy base, while orange juice and a splash of dry sherry add a brightness that keeps you coming back spoonful after spoonful.
Puree part of the soup right in the pot for a thick, creamy body while leaving plenty of whole beans for texture.
A squeeze of fresh lemon at the end sharpens everything up.
Serve it with a cool swirl of sour cream or yogurt on top.
Kitchen Tips
- Soak the beans overnight for even cooking; skip this and you’ll be simmering for ages
- Puree just a cup or two of the soup and stir it back in for the best texture
- The orange juice is non-negotiable; it lifts the whole bowl out of heavy territory
- This soup freezes beautifully, so double the batch and stash some for later
Ingredients
Directions
Rinse the beans. Cover them with water and let soak overnite.
Pour off liquid.
Place in saucepan with 3½ cups of stock. Sauté onion and next five ingredients in the oil and add to the soup.
Bring to a boil, cover, simmer 3½ hours over very low heat.
When the beans are just about tender enough, add the last six ingredients and simmer another 10 minutes.
Purée some of beans to thicken. Serve topped with sour cream or yogurt.
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