MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brazilian Black Bean
 Categories: Soups, Vegetarian
      Yield: 6 Servings
 
MMMMM----------------------------BASE---------------------------------
      2 c  Dry black beans
  3 1/2 c  Water or stock
      2 ts Salt

MMMMM-------------------------VEGETABLES------------------------------
      1 c  Onion; chopped
      3    Cloves garlic; crushed
      1 lg Carrot; chopped
      1    Stalk celery; chopped
      1 c  Green pepper; chopped,
           -(optional)
      1 ts Ground coriander
  1 1/2 ts Ground cumin
      2 tb Oil

MMMMM-------------------------SEASONING------------------------------
      2    Oranges; peeled, sectioned,
           -seeded
    1/2 c  Orange juice
      1 tb Dry sherry
    1/4 ts Black pepper
    1/4 ts Red pepper
    1/2 ts Fresh lemon juice
 
  Preparation time 1 hour, not including bean cooking time.
  
  Begin soaking beans at least 4 hours before cooking.
  
  Rinse the beans. Cover them with water and let them soak several
  hours. Pour off excess water. Place in saucepan with 3 1/2 c water or
  stock and salt. Bring to a boil, cover, and simmer 1 1/2 hours over
  very low heat.
  
  Sauté vegetables, beginning with onions and garlic. If necessary,
  add a little water to the vegetables to steam them along. When
  everything seems just as it should be, add sauté to the beans. Let
  the soup continue to simmer over lowest possible heat.
  
  Add seasoning ingredients to the soup. Give it a stir, cover, and sit
  down for 10 minutes. Now, return to the soup, refreshed. Look at it
  and ask yourself if this soup suits you. Is it too chick? Add water.
  Do you want it thicker, heartier? You can purée some or all of it in
  the blender. You can make it hotter with more red pepper.
  
  Serve topped with sour cream or yogurt.
  
  Recipe by Moosewood Cookbook
 
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