Brazilian Black Bean Soup

• 2 c. dry black beans, soaked overnight
• 3 1/2 c. water or stock
• 2 tsp. salt
• 1 c. chopped onion
• 3 cloves crushed garlic
• 1 large carrot, chopped or grated
• 1 stalk celery, chopped
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 3 1/2 c. water
• 1 Tbsp. white wine
• 1/4 tsp. black pepper
• 1/4 tsp. hot chili peppers
• 1/2 tsp. fresh lemon juice
• 1 orange, peeled and cut in bite-size chunks

1. Rinse the beans after they have soaked.
2. Cook them in saucepan with water or stock and salt.
3. Saute onions, garlic, carrot and celery.
4. Add 3 1/2 cups water or stock and soaked, rinsed, drained beans.
5. Bring to boil.
6. Simmer.
7. When beans are cooked (about 1 1/2 hours), add coriander and cumin, then add white wine, black pepper, hot chili peppers, lemon juice and orange.
8. Let simmer for another 1/2 hour.
9. More chili peppers will spice this up.
10. Serve with quesadillas, tortillas fried on a griddle with grated cheese inside and salsa, a fresh green salad and fruit.
11. Serves 8.

black beans, water, salt, onion, garlic, carrot, celery, ground coriander, ground cumin, water, white wine, black pepper, hot chili peppers, lemon juice, orange

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996441 (may not work)