Brazilian Orange Black Bean Soup Food

BRAZILIAN FEIJOADA (BLACK BEAN STEW)

Steps:

• In a large bowl with water, soak beans overnight.
• When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
• Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked.
• If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
• Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leaf. Cover with water (about 8 cups).
• Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
• If the stew is too liquidy, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.
• Serve with white rice and sprinkle some farofa on top.

BRAZILIAN BLACK BEAN SOUP

Steps:

• Heat oil in large sauce pan over medium heat.
• Add onion, half of the garlic and carrots.
• Season with cumin.
• Cook stirring until onion and carrots are tender.
• Stir in remaining garlic and the red pepper.
• Continue cooking till tender.
• Add beans, water broth, and orange juice.
• Season with cayenne.
• Place 1/2 or more of mixture in blender or food processor.
• Process until smooth.
• Return puree to pan.
• Simmer 10-15 minutes to blend flavors.
• Serve in bowls.
• Garnish with sour cream.
• Serves 6.

BRAZILIAN ORANGE & BLACK BEAN SOUP

Steps:

• Soak beans in plent of water for at least 4 hours (preferably overnight).
• 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).
• Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot.
• 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.
• Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional).
• 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.

BRAZILIAN BLACK BEAN SOUP

Steps:

• Soak beans overnight in plenty of water.
• Place the soaked beans in a Dutch oven with 4 cups of water.
• Bring to a boil,cover and simmer until tender -- about 1 1/4 hours.
• Heat olive oil in a medium sized skillet adding onions,1/2 of the garlic,cumin,salt and carrot,over medium heat just until carrot is tender.
• Add remaining garlic and bell pepper,saute until everything is very tender -- 10-15 minutes.
• Add the sauteed mixture to the beans,scraping every last morsel.
• Stir in orange juice,black pepper,cayenne and optional tomatoes.
• Puree all or some of the soup with an immersion blender or food processor.
• Simmer over very low heat for 10-15 minutes more.
• Serve topped with garnish.

FEIJOADA (BRAZILIAN BEAN SOUP)

Steps:

• Sort and wash beans; place in a large Dutch oven.
• Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes.
• Remove from heat; cover and let stand 1 hour.
• Drain beans; set aside. Wipe pan with a paper towel.
• Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; saute 10 minutes or until onion is tender.
• Add cumin, and saute 1 minute. Return beans to pan.
• Add water and next 3 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 1 hour and 10 minutes or until beans are tender; remove bay leaf.
• Stir in vinegar and hot sauce.

FEIJOADA (BRAZILIAN BLACK BEANS)

Steps:

• 1. In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes.
• 2. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered.
• 3. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed. To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices.