Title: Brazilian black bean soup #2
 Categories: Soup
      Yield: 8 Servings
 
      2 c  Black beans
  3 1/2 c  Water or stock
      2 ts Salt
      1 c  Chopped onion
      1 c  Chopped carrot
      1 c  Chopped celery
      6    Cloves garlic; chopped
      3 tb Cumin
      3 tb Crushed corriander seeds
      2    Peeled; sectioned, deseeded
           -oranges
    1/2 c  Orange juice
      1 tb Sherry
      1    Lemon; juice of
      1 tb Black pepper
      1 tb Red pepper
 
   For someone looking for a good black bean soup: this is taken (with
  slight modifications) from ...um... i  think the moosewood cookbook,
  without permission.  It's very thick and a bit spicey.
  
   Wash the beans and soak, them , covered, for 4 hours.  Drain and add
  water or stock.  Add salt.  Bring to a boil and then simmer, covered,
  for 1 1/2 hours.
  
   Sautee the vegetables and garlic.  Add  cumin and corriander.  Cook
  until vegetables are soft, adding water if needed.  Add veggies to
  cooking beans.
  
   About 10 minutes before beans are ready add the oranges, orange and
  lemon juice, sherry, black and red pepper.
  
   Stir, cover, cook 10 more minutes.  Taste and make adjustments.
  
   Very good with strong cheese.  This does have a bit of a kick.  I
  think I actually add about a tablespoon more of each spice.  I grate
  Gruyere cheese and sprinkle it on top, with good bread on the side.
  ~sofia soar@banneker.stanford.edu
  
  JONGLEUR@AOL.COM
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe