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Brazilian Black Bean Soup
Ingredients:
2 c dry black beans, soaded
6 c water (soak beans at least 4 hours in 2 c, and then drain)
2 tbsp Maine-ly Drizzle's Cilantro & Roasted Onion olive oil
2 medium onions, chopped
3 cloves garlic, crushed (or more to taste)
1 medium bell pepper, any color, chopped
1 1/2 tsp cumin
1 tsp coriander
2 1/2 tsp salt
1 carrott, diced
1 stalk celery, diced
1 c orange juice
black pepper, to taste
cayenne, to taste
2 tomatoes, dices
Maine-ly Drizzle's Cara Cara Vanilla White Balsamic
Preparation:
Place soaked beans in kettle with 4 c water, boil, cover and simmer until tender, about 1 1/4 hours. Heat olive oil in skillet, add onion, garlic, coriander, cumin, salt, carrot, celery, and bell pepper. Saute until everything is tender. Add the sauteed mixture to the beans. Stir in orange juice, peppers, and tomatoes. Puree all or some of the soup. Simmer over low heat for 10-15 minutes. After serving in bowls, top with a dollop of sour cream and drizzle the cara cara balsamic over the top
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