Brazilian Black Bean Soup - cooking recipe

Ingredients

2 c. dry black beans, soaked overnight
3 1/2 c. water or stock
2 tsp. salt
1 c. chopped onion
3 cloves crushed garlic
1 large carrot, chopped or grated
1 stalk celery, chopped
1 tsp. ground coriander
1 tsp. ground cumin
3 1/2 c. water
1 Tbsp. white wine
1/4 tsp. black pepper
1/4 tsp. hot chili peppers
1/2 tsp. fresh lemon juice
1 orange, peeled and cut in bite-size chunks

Preparation

Rinse the beans after they have soaked.
Cook them in saucepan with water or stock and salt.
Saute onions, garlic, carrot and celery.
Add 3 1/2 cups water or stock and soaked, rinsed, drained beans.
Bring to boil.
Simmer.
When beans are cooked (about 1 1/2 hours), add coriander and cumin, then add white wine, black pepper, hot chili peppers, lemon juice and orange.
Let simmer for another 1/2 hour.
More chili peppers will spice this up.
Serve with quesadillas, tortillas fried on a griddle with grated cheese inside and salsa, a fresh green salad and fruit.
Serves 8.