Brazil
Brazilian black bean and lime soup
Whole black beans in a spiced broth with cloves, cumin and lime.
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Brazil
Whole black beans in a spiced broth with cloves, cumin and lime.
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Large pot · Colander · Food-safe spice pouch
4 clear steps
Sort and rinse the black beans. Soak for at least 5 hours, refrigerated if soaking longer. Drain and discard the soaking water.
Cover with fresh water and boil vigorously for at least 30 minutes. Then simmer until the beans are fully tender, adding water as needed; the source allows about 2 hours for bean cooking. Do not use a slow cooker to replace this initial boil.
Drain the beans. Put them in a clean pot with the measured 8 cups fresh soup water, garlic, white onion, cloves in a food-safe spice pouch, cumin, chile and lime juice. Bring to a boil, reduce to a gentle simmer, cover and cook for about 2 hours, until the beans are tender and the broth thickens.
Remove the clove pouch. Stir in the green onion, season with salt and pepper to taste and serve hot in six portions.
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