Brazilian Black Bean Soup
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 sauté 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. Sauté 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)