Brazilian Black Bean Soup

Place soaked beans in kettle with 4 cups water, boil, cover, and simmer until tender (~1 1/4 hours). Heat olive oil in skillet. Add onion, garlic, coriander, cumin, salt, carrot, celery, and bell pepper. Saute' until everything is tender. Add the sauteed mixture to the beans. Stir in orange juice, peppers, and tomatoes. Puree all or some of the soup. Simmer over low heat for 10-15 minutes. After serving in bowls, top with a dollop of sour cream and drizzle your favorite White Balsamic over the top - we love Pineapple, Orange Vanilla, and Sicilian Lemon!

Soups

Ingredients

2 C dry black beans, soaked
6 C water (soak beans at least 4 hrs in 2 cups, and then drain)

2 T of The Olive Bin's Cilantro & Roasted Onion Olive Oil
2 medium onions, chopped
3 cloves garlic, crushed (or more to taste)
1 medium bell pepper, any color, chopped
1 1/2 tsp cumin
1 tsp coriander
2 - 2 1/2 tsp. salt
1 carrot, diced
1 stalk celery, diced
1 C orange juice
black pepper, to taste
cayenne, to taste
2 tomatoes, diced

Directions

Place soaked beans in kettle with 4 cups water, boil, cover, and simmer until tender (~ 1 1/4 hours). Heat olive oil in skillet.
Add onion, garlic, coriander, cumin, salt, carrot, celery, and bell pepper. Saute' until everything is tender. Add the sauteed mixture to the beans. Stir in orange juice, peppers, and tomatoes. Puree all or some of the soup.
Simmer over low heat for 10-15 minutes. After serving in bowls, top with a dollop of sour cream and drizzle your favorite White Balsamic over the top - we love Pineapple, Orange Vanilla, and Sicilian Lemon!

Associated Products

Cilantro & Roasted Onion Olive Oil

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Orange Vanilla White Balsamic

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Pineapple White Balsamic

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Sicilian Lemon White Balsamic

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