Brazilian Black Bean Soup

Ingredients

500 gr dry black beans
850 ml chicken stock
30 ml olive oil
120 gr onion
3 garlic
1 carrot
1 celery stalk
2 gr coriander
3 gr cumin
120 ml orange juice
16 ml dry sherry
1 gr black pepper
1 gr pepper flakes
5 ml lemon juice

Instructions

Rinse the beans. cover them with water and let soak overnite. Pour off liquid. Place in saucepan with 3.5 cups of stock. Saute onion and next five ingredients in the oil and add to the soup. Bring to a boil, cover, simmer 1.5 hours over very low heat. When the beans are just about tender enough, add the last six ingredients and simmer another 10 minutes. Puree some of beans to thicken. Serve topped with sour cream or yogurt.