• 2 cups dry black beans (4-6 cups cooked)
• 1 tablespoon olive oil
• 2 cups onions, chopped (1 - 2 large onions)
• 10 medium garlic cloves, crushed
• 2 tablespoons cumin
• 2 teaspoons salt
• 1 medium carrot, diced
• 1 medium capsicum, diced (green or red)
• 1 1/2 cups orange juice
• black pepper (to taste)
• cayenne pepper (to taste)
• 425g tin crushed tomatoes in juice
• sour cream (optional)
• cilantro (optional)
• salsa (optional)
• grated cheese (optional)

Soak beans in 6-8 cups of water for at least 4 hours (or up to 12 hours).


In a large saucepan, combine the soaked beans with 4 cups of water.  Bring to a boil, cover and simmer until tender (this can take up to 1 1/2 hours).  Set aside without draining.


Heat olive oil in a medium sized frypan. Add the chopped onion, cumin, salt, carrot, and half the crushed garlic.  Sauté over a medium heat until the carrot is just tender. Add the capsicum and the remaining garlic.  Continue sautéing until everything is very tender (about 10-15 minutes).  Add to the beans and stir in the orange juice, crushed tomatoes. black pepper, and cayenne
pepper.  


Puree some or all of the soup in a blender or using a food mill and then return to the saucepan.  Simmer over a very low heat for 10-15 minutes before serving.


(Optional) Top with coriander, salsa, sour cream, and/or grated cheese.

Serve with warm cornmeal muffins or cornbread.


NOTES: Because I generally pressure cook my beans, I don't always have the same amount of bean liquid as the recipe uses and sometimes I drain away the stock without thinking.  Start with about 3 cups of vegetable stock or bean liquid and add more if required.  


The soup thickens quite a bit on standing or when frozen (and it freezes well).  When serving leftovers, add a bit more water or stock to bring it to the right consistency (or heat and pour over cooked rice).  

Lee- Gwen Booth. Harmony Wholefoods.

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