Brazilian Black Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 whole (medium) yellow onion
• 4 whole garlic cloves
• 3 cans (15 oz each) canned black beans
• 4 cups vegetable broth
• 1 whole orange
• 2 leaves bay leaf
• 1 teaspoon cumin
• 2 whole lime

Instructions

1. 1

   Cut the onion in half from root to tip, lay the flat side down on the cutting board, then cut it crosswise into half-moon slices about 1/4-inch thick.

2. 2

   Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

3. 3

   Zest the orange using a microplane or fine grater, rubbing it firmly against the orange skin until you have about 1 tablespoon of colored zest.

4. 4

   Cut each lime in half with one straight downward cut through the center, creating two halves. Set aside for serving.

5. 5

   Pour the olive oil into a large pot and heat over medium-high until it shimmers and moves quickly when you tilt the pot, about 90 seconds.

6. 6

   Add the sliced onion to the hot oil and stir continuously until the onion turns golden and the edges begin to look darker, about 4 minutes.

7. 7

   Add the minced garlic and stir constantly for 30 seconds until the smell becomes strongly fragrant and peppery.

8. 8

   Sprinkle the cumin over the garlic and onion, then stir for 15 seconds until the spice smell fills your nose.

9. 9

   Pour in the entire contents of all 3 cans of black beans (juice included) and stir once to combine with the onion mixture.

10. 10

    Pour in the vegetable broth, then add 2 bay leaves and the orange zest and stir gently until combined.

11. 11

    Cover the pot with a lid and bring to a boil over medium-high heat, watching for large bubbles that break the surface — about 8 minutes.

12. 12

    Remove the lid and reduce the heat to medium-low, then simmer uncovered for 15 minutes, stirring once every 3 minutes.

13. 13

    Remove the pot from the heat and fish out the bay leaves with a spoon, discarding them.

14. 14

    Ladle the soup into serving bowls, filling each bowl to about 1 inch below the rim.

15. 15

    Squeeze one lime half over each bowl, directing the juice across the entire surface of the soup.

Tools you’ll need

• cutting board
• chef's knife
• microplane zester
• large pot with lid
• wooden spoon
• ladle
• can opener

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