Ingredients

2 C. dried black beans, soaked
4 C. water
1 each 1 piece of cinnamon stick
1 each dried hot chili pod
1 small orange, rinsed
1 each bay leaf
1/4 C. oil
1 C. onion, diced
3/4 C. celery, diced
1/2 C. bell pepper, diced
1/2 C. mild yellow peppers, diced
1 small hot fresh peppers, seeded and minced
2 Tbsp. cumin
1 Tbsp. basil
salt and pepper
2 medium seedless oranges
1 can hearts of palm, drained and sliced
1/2 C. fresh parsley, chopped

Cooking Instructions

Bring beans to a boil in the water. Add cinnamon stick, chili pod, bay leaf and whole orange. Reduce heat and simmer for 2 hours adding more water if necessary. Remove and discard the spices and orange. Set aside 2 C. cooked beans and their liquid leaving the rest in the pot over low heat. In a skillet, heat the oil and Saute the onions and celery for 5 minutes. Add the bell pepper, mild pepper and hot pepper, along with the garlic, cumin, basil and salt and pepper. Saute for another 5 minutes. Add to the simmering soup pot. Zest the seedless oranges and trim away the white. Cut into bite sized pieces and add along with the zest to the soup. Add palm and parsley. Stir well and check the seasoning. Puree the reserved beans and add to the pot. Stir well and simmer for 10 minutes. Serve hot.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)