Brazilian Black Bean Soup
Brazilian black bean soup gets its character from a short list of seasonings: garlic, cumin, a spoonful of ground hot pepper and a squeeze of lime. The beans are soaked and simmered once, drained, then cooked again in fresh water, which gives a clean-tasting broth that thickens as the beans soften. Two whole cloves add a faint warmth, and raw green onion stirred in at the end keeps the bowl lively.
Instructions
Put the dried beans in a large pan and cover them with water. Bring to a boil, then take the pan off the heat, cover it, and leave the beans to stand for 1 hour.
Return the pan to the heat and simmer the beans for 2 hours, then drain them.
Put the drained beans back in a large pan with 8 cups of fresh water. Add the garlic, white onion, cumin, ground hot pepper, lime juice and salt. If you like, tie the whole cloves in a piece of cheesecloth so they are easy to fish out later.
Bring the pot to a boil, then lower the heat, cover, and simmer for 2 hours. The soup is ready when the beans are tender and the liquid has turned thick.
Stir in the green onions and taste for salt and pepper. Serve hot with a lime wedge on the side.
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