Brazilian Black Bean Soup

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

I have served this recipe as soon as its cooked, as leftovers the next day, and even out of the freezer. It is extremely versatile - for brunch with tortillas, dinner with cornbread, or a soup and salad lunch. I always get tons of compliments. When I reheat, I re-season a bit and it also tends to thicken up over time. From one of the Moosewood cookbooks.

Ingredients Nutrition


  1. Soak beans in plent of water for at least 4 hours (preferably overnight).
  2. Place the soaked beans in a kettle or dutch oven with 4 cups water. Bring to a boil, cover and simmer until tender (about 1.25 hours).
  3. Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot.
  4. Saute over medium heat until the carrot is just tender. Add the rest of the crushed garlic and diced bell pepper. Saute until everything is very tender (10-15 mins). Add the sauteed mixture to the beans, scraping out every last morsel.
  5. Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional).
  6. Puree all or some of the soup in a blender and return to kettle. Simmer over very low heat 10-15 mins more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.


Most Helpful

I soak the beans over night & then add low fat/sodium chicken broth to the beans in a crock pot & cook on low. I saute the vegs as directed & add to the crock pot about 2 hrs before serving.
I do not add the orange juice until abhout 15 min before serving....also add a little grated orange zest & a tablespoon of brandy at that time. Gives it a kick.....have the condiments on the side for everyone to garnish themselves. Love this soup!

fresprit45_7976317 February 26, 2011

I used canned beans, a can of diced tomatos, skipped the cayenne, and didn't blend it. I thought it was very good, but quite spicey!! So, if you like spicey you'll like it. I think maybe it was too much cumin? I'd make it less time with less cumin to bring the spice down a notch for me. Otherwise, very tasty and good even if not blended.

Smuckers December 23, 2009

I made this for my 6 roommates, all HUGE fans of the Moosewood cookbooks. I love it (5 stars) but they thought it was really heavy on the cumin. If I made it again, I would mix up the spices a bit and add sweet potatoes (which would go well with the existing spices). Thanks for sharing your recipes!

katiemegcollins April 23, 2009

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