Saturday, August 02, 2008

"brazilian" black bean soup

I have no idea if this recipe is authentically Brazilian, but it's a modification (inasmuch as I never really use recipes and am pulling this out of my ass) of one given to me by a friend in high school.

1 small yellow onion
1-2 big fat cloves of garlic
1-2 cups carrots, in bite sized chunks
2-3 tablespoons olive oil
1-2 bay leaves
2 teaspoons ground cumin
1 tsp oregano
1 can black beans, undrained
1 small orange
1 cup water or vegetable broth
salt and pepper to taste

Cut the onion in half, then into finger-thick slices, then line those up sideways and cut them into dice-sized pieces.

Heat a small saucepan over a medium-high flame and add the oil. When the pan is hot, slide in the onions, carrots and the bay leaves.

Meanwhile, mince the garlic. You can do this with the tines of a fork, mashing it into a juicy paste.

When the onions start to turn translucent with a little bit of brown, add the garlic and cumin and stir vigorously for about a minute.

Pour in the water and the black beans. Stir and cover, reducing the heat the medium. It should simmer but not boil for about 8 minutes.

Squeeze the orange into a glass, removing the seeds but conserving some of the pulp and add to the pot. Leave the pot uncovered so some of the liquid will evaporate.

Cook until the carrots are tender but not mushy.

Add salt and pepper until it tastes right to you.

Top with chopped green onions or sour cream, if you feel like dairy.
Don't forget the Sriracha, or better yet, chipotle Tabasco.
Serve over brown rice, polenta, (yellow grits), quinoa, or with warm corn tortillas.

You can add red bell peppers, corn, lima beans, substitute sweet potatoes for carrots, throw in crumbled smoked tofu, whatever...

1 comment:

freebox said...

thanks for posting this, I have fond memories of you making this for us back at declerye and was hoping to get the recipe from you one of these days.