Myra's Spicy Black Bean Soup
Brazilian style black turtle bean soup with orange juice and sherry.
Equipment
- 1 7 quart crock pot
- 1 knife and cutting board
- 1 4 cup measuring cup
Ingredients
- 4 cups black turtle beans washed and checked for stones
- 3 cups chopped celery (use the leaves also)
- 3 cups chopped onion
- 9 cloves garlic, chopped fine (1 teas equals one clove)
- 1 TBSL rounded, salt
- 1 TBLS rounded, corriander
- 1 TBLS rounded, cumin
- 1/4 cup olive oil
- 1 teas rounded, black pepper
- 1/4 teas red pepper (I used cayenne)
- 2 quarts water
- 1/3 cup dry sherry
- 1/2 cup undiluted frozen orange juice
- 1/3 cup lemon juice
Instructions
- Wash and check the beans for stones. Add all the ingredients to the slow cooker, add the water and stir to combine. (The water should come up to the top of the cooker.)
- Set slow cooker on high for 6 to 8 hours. Stir once after the 1st hour.
- When finished add the sherry, frozen orange juice and lemon juice. Stir to combine and serve.
Notes
This recipe can be cut in half, if you have a smaller crock pot/slow cooker.
This soup freezes well.
Serving suggestion: Black beans over rice, top with your favorite cheese and salsa,
use in burritos, serve soup with tortilla chips, mix rice and beans with feta and pepperoncini and olives.
use in burritos, serve soup with tortilla chips, mix rice and beans with feta and pepperoncini and olives.