Brazilian Black Bean Soup

Course : Beans
Serves: 6
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1 pound dry black beans
3 1/2 cups chicken stock -- or water
2 tablespoons olive oil
1 cup onion -- chopped
3 cloves garlic
1 large carrot -- chopped
1 large celery stalk -- chopped
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 cup orange juice
1 tablespoon dry sherry
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 teaspoon fresh lemon juice
1 teaspoon salt -- or to taste

Preparation / Directions:

Rinse the beans. cover them with water and let soak overnight. Pour off liquid. Place in saucepan with 3 1/2 cups of stock. Sauté onion and next five ingredients in the oil and add to the soup. Bring to a boil, cover, simmer 1 1/2 hours over very low heat. When the beans are just about tender enough, add the last six ingredients and simmer another 10 minutes. Puree some of beans to thicken. Serve topped with sour cream or yogurt.

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