Brazilian Black Bean Soup (Vegan Feijoada)

Ingredients

• about 450 g Dried black beans
• 2 tablespoons Olive oil
• 1 large Onion
• 4 cloves Garlic
• 2 teaspoons Smoked paprika
• 1 teaspoon Cumin
• 1 large Bay leaf
• 6 cups Vegetable broth
• 1 medium Orange
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse black beans and soak in water for at least 4 hours, or overnight.
2. 2Drain and rinse the soaked black beans.
3. 3Heat olive oil in a large pot or Dutch oven over medium heat.
4. 4Add onion and cook until softened, about 5 minutes.
5. 5Add garlic, smoked paprika, and cumin and cook for 1 minute more.
6. 6Add the drained black beans, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until beans are tender.
7. 7Remove the bay leaf and orange.
8. 8Use an immersion blender to partially blend the soup to desired consistency.
9. 9Season with salt and pepper to taste.
10. 10Garnish with fresh cilantro before serving.

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