Cold Brazilian Black Bean Soup Recipes

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:

• In a blender, combine tomatoes and V8 juice; cover and process just until blended. , Transfer to a large bowl. Stir in the beans, chopped cucumber, sweet pepper, onion, vinegar, sugar and seasonings. , Cover and refrigerate for at least 4 hours or overnight. Serve with sour cream. Garnish with sliced cucumber if desired.

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:

• Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
• In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
• Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
• Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
• Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
• Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
• Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
• Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

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.