Monday, November 1, 2010

Brazilian Black Bean Soup

Ingredients
3/4 cup diced chorizo sausage
2 tbsp olive oil
1 small onion, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
3 cups chicken broth
2 cans (540ml) black beans, drained and rinsed
1 bay leaf
Zest and juice of 1 orange
Chopped cilantro, for garnish

Directions
In a large saucepan set over medium-high heat, sauté the chorizo in olive oil until it begins to brown. Add onion, carrot and garlic, and continue cooking until the onion begins to colour and soften.

Stir in chicken broth, black beans and bay leaf. Bring the mixture to a simmer, then reduce heat to low and cook, uncovered, for 30 minutes. Partway through the cooking time, use a wooden spoon to gently mash the beans against the side of the pot.

After half an hour, stir in the orange zest and juice. For a smoother soup, you can puree half the mixture using a blender or food processor at this stage, or serve just as it is for a chunkier version.
Serve the soup piping hot with a garnish of chopped cilantro

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Created for Quest by Chris at:
foodelf.wordpress.com

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