Brazilian Black Bean Soup Recipes

Steps:

• Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
• While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
• Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
• Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

Steps:

• Spoon 1/4 cup of the beans into medium bowl; set aside. Place remaining beans, the broth and cream cheese in blender; cover. Blend until smooth. Refrigerate at least 1 hour before serving.
• Add papayas, onions, dressing, ham and cilantro to the reserved 1/4 cup beans; cover. Refrigerate until ready to serve.
• Ladle soup evenly into 4 soup bowls; top each with 1/2 cup of the papaya mixture. Serve with the lime wedges.

Steps:

• Pick over and rinse:
• 2 cups black beans
• Drain the beans and transfer to a soup pot.
• Add:
• 4 cups water
• Bring to a boil, reduce the heat, and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Meanwhile, bring a medium saucepan of water to a boil. Pierce in several places with a fork:
• 8 ounces hot Italian sausage (optional)
• Add to the pot and boil until an instant-read thermometer inserted in the center of a sausage registers 160°F, about 45 minutes. Drain, rinse with cold water, and slice into 1/4-inch thick rounds. Set aside. Heat in a medium skillet over medium-low heat:
• 1/4 cup olive oil
• Add:
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• Cook until the vegetables are tender but not brown, 7 to 10 minutes.
• Add:
• 1 teaspoon ground cumin
• 3/4 teaspoon red pepper flakes
• 3/4 teaspoon ground cardamom
• Stir and cook for 1 minute, remove from the heat, and add to the beans after they have cooked for 1 1/2 hours. Cook until the beans are very tender, about 30 minutes more.
• Add:
• 3/4 cup orange juice
• 1/4 cup dry sherry
• 1 to 2 teaspoons salt, or to taste
• Cook for 15 minutes more, or longer if desired.
• Garnish with:
• Sour cream

Steps:

• Heat oil in large sauce pan over medium heat.
• Add onion, half of the garlic and carrots.
• Season with cumin.
• Cook stirring until onion and carrots are tender.
• Stir in remaining garlic and the red pepper.
• Continue cooking till tender.
• Add beans, water broth, and orange juice.
• Season with cayenne.
• Place 1/2 or more of mixture in blender or food processor.
• Process until smooth.
• Return puree to pan.
• Simmer 10-15 minutes to blend flavors.
• Serve in bowls.
• Garnish with sour cream.
• Serves 6.

Steps:

• Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
• In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
• Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
• Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
• Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
• Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
• Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
• Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.