Brazilian Black Bean Soup Recipes

Steps:

• Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
• While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
• Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
• Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

Steps:

• Heat oil in large sauce pan over medium heat.
• Add onion, half of the garlic and carrots.
• Season with cumin.
• Cook stirring until onion and carrots are tender.
• Stir in remaining garlic and the red pepper.
• Continue cooking till tender.
• Add beans, water broth, and orange juice.
• Season with cayenne.
• Place 1/2 or more of mixture in blender or food processor.
• Process until smooth.
• Return puree to pan.
• Simmer 10-15 minutes to blend flavors.
• Serve in bowls.
• Garnish with sour cream.
• Serves 6.

Steps:

• Spoon 1/4 cup of the beans into medium bowl; set aside. Place remaining beans, the broth and cream cheese in blender; cover. Blend until smooth. Refrigerate at least 1 hour before serving.
• Add papayas, onions, dressing, ham and cilantro to the reserved 1/4 cup beans; cover. Refrigerate until ready to serve.
• Ladle soup evenly into 4 soup bowls; top each with 1/2 cup of the papaya mixture. Serve with the lime wedges.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
• Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

Steps:

• Soak beans overnight in plenty of water.
• Place the soaked beans in a Dutch oven with 4 cups of water.
• Bring to a boil,cover and simmer until tender -- about 1 1/4 hours.
• Heat olive oil in a medium sized skillet adding onions,1/2 of the garlic,cumin,salt and carrot,over medium heat just until carrot is tender.
• Add remaining garlic and bell pepper,saute until everything is very tender -- 10-15 minutes.
• Add the sauteed mixture to the beans,scraping every last morsel.
• Stir in orange juice,black pepper,cayenne and optional tomatoes.
• Puree all or some of the soup with an immersion blender or food processor.
• Simmer over very low heat for 10-15 minutes more.
• Serve topped with garnish.

Steps:

• Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
• Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Steps:

• Pick over and rinse:
• 2 cups black beans
• Drain the beans and transfer to a soup pot.
• Add:
• 4 cups water
• Bring to a boil, reduce the heat, and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Meanwhile, bring a medium saucepan of water to a boil. Pierce in several places with a fork:
• 8 ounces hot Italian sausage (optional)
• Add to the pot and boil until an instant-read thermometer inserted in the center of a sausage registers 160°F, about 45 minutes. Drain, rinse with cold water, and slice into 1/4-inch thick rounds. Set aside. Heat in a medium skillet over medium-low heat:
• 1/4 cup olive oil
• Add:
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• Cook until the vegetables are tender but not brown, 7 to 10 minutes.
• Add:
• 1 teaspoon ground cumin
• 3/4 teaspoon red pepper flakes
• 3/4 teaspoon ground cardamom
• Stir and cook for 1 minute, remove from the heat, and add to the beans after they have cooked for 1 1/2 hours. Cook until the beans are very tender, about 30 minutes more.
• Add:
• 3/4 cup orange juice
• 1/4 cup dry sherry
• 1 to 2 teaspoons salt, or to taste
• Cook for 15 minutes more, or longer if desired.
• Garnish with:
• Sour cream