• 2 cups dry black beans, soaked
  • 6 cups water, soak beans at least 4 hours in at least 2 cups, and then drain
  • 2 tablespoons of Cilantro & Onion EVOO
  • 2 medium onions, chopped
  • 3 cloves of garlic, crushed
  • 1 medium bell pepper, chopped (any color)
  • 1 ½ teaspoons cumin
  • 1 teaspoon corlander
  • 2 – 2 1/2 teaspoons salt
  • 1 carrot, diced
  • 1 stalk of celery, diced
  • 1 cup orange juice
  • Black pepper, to taste
  • Cayenne, to taste
  • 2 tomatoes, diced

 

Place soaked beans in kettle with 4 cups of water, boil, cover, and simmer until tender (1 – 1 ¼ hours). Heat EVOO in skillet.  Add onion, garlic, corlander, cumin, salt, carrots, celery, and bell pepper.  Saute until tender.  Add sautéed mixture to beans.  Stir in orange juice, peppers, and tomatoes.  Puree all or some of the soup.  Simmer over low heat for 10-15 minutes.  After serving in bowls, serve with a dallop of sour cream.  Serve with your favorite balsamic or add cheese.