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Brazilian Black Bean Soup




Source of Recipe


MOM sent to me
1 red onion, chopped
2 cloves garlic, minced
1 can (29 ounces) black beans, drained
1 can (14-1/2 ounces) vegetable or chicken broth
3 tablespoons Cayenne Pepper Sauce
2 tablespoons chopped cilantro
2 teaspoons ground cumin
2 tablespoons rum or sherry (optional)


Heat 1 tablespoon oil in 3-quart saucepot. Cook and stir onion and garlic 3 minutes or just until tender. Stir in 1-1/2 cups water and remaining ingredients except rum. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until flavors are blended, stirring occasionally.

Ladle about half of soup into blender or food processor. Cover securely. Process on low speed until mixture is smooth. Return to saucepot. Stir in rum. Cook over medium-low heat 3 minutes or until heated through and flavors are blended. Garnish with lime slices, sour cream, minced onion or cilantro, if desired.