DJ's Brazilian Black Bean Soup from Fall Fest

Buddy and Deacon Joanna

Brazilian Black Bean Soup Yield: 6 - 8 servings

Preliminary: Soak 2 cups dry black beans in plenty of water for at least 4 hours (and preferably overnight)

2 cups dry black beans, soaked
6 cups water
1 Tblsp. olive oil
3 cups chopped onions
10 medium cloves garlic, crushed
2 tsp. cumin
2 eo 2 1/2 tsp. salt
1 medium carrot
1 medium bell pepper, diced
1 1/2 cups orange juice
black pepper, to taste
cayenne, to taste
2 medium tomatoes, diced (optional)
Optional toppings: sour cream, cilantro, salsa

1) Place the soaked beans in a kettle or Dutch Oven with 4 cups of water. Bring to a biol, cover, and simmer until tender. (about 1 1/4 hours

2) Heat olive oil in a medium-sixed skillet. Add onions, half the garlic, cumin, salt, and carrot. Saute' over medium heat until the carrot is just tender. Add the remaining garlic and the bell pepper. Saute' until everything is very tender. (another 10-15 minutes) Add the sauteed mixture to the beans, scraping every last morsel.

3) Stir in orange juice, black pepper, cayenne, and optional tomatoes. Puree all or some of the soup in a blender or food processor, and return to kettle. Simmer over low heat 10-15 minutes more. Serve topped with an artful arrangement of sour cream, cilantro, and salsa.