The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
Brazilian Black Bean Soup
Page 26
Cuisine: Central/South American | Course Type: Soups and Stews
Tags: tomatoes soup Black beans
Single Review Display
kateq from annapolis, md
I loved this soup! I basically followed the recipe but did find a few shortcuts. Rather than pre-soaking the beans, I made them in a slow cooker in which I actually made the whole soup. Also, rather than using a blender to puree, I used my immersion blender--easier, quicker, less mess, same result. I used fresh squeezed orange juice (harvesting all the rind for another recipe). I skipped the bell pepper and the optional tomato. I added one step: after sauteing (sauteeing? always looks wrong) the vegetables, I deglazed the pan with a little hot water and added that to the soup--there was lovely fond left in the pan. I've always like black bean soup and generally always had the Cuban version. The orange in this adds this really interesting undercurrent of flavor and combined with the heat of the cayenne works very well. Definitely five star.
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