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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak beans in plent of water for at least 4 hours (preferably overnight). | 2. 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). | 3. Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot. | 4. 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. | 5. Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional). | 6. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	2	cups		1323.08	241.9568	83.80799999999999	5.5096
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic clove	10		crushed	-	-	-	-
cumin	2	tablespoons		45.0	5.3088	2.1372	2.6724
salt	2 - 2 1/2	1/2		-	-	-	-
carrot	1		diced	25.01	5.8438	0.5673	0.1464
bell pepper	1		diced	23.8	5.5216	1.0234	0.2023
orange juice	1 1/2	cups		167.4	38.688	2.6039999999999996	0.7440000000000001
black pepper				-	-	-	-
cayenne				-	-	-	-
tomato	2		diced	80.4198	17.3796	3.9316	0.8936
cream			sour	-	-	-	-
cilantro				-	-	-	-
salsa				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.