Ingredients
Ingredients
2 tb oil; , approximately
1 ½ c onion; , chopped
3 cloves garlic; , crushed
1 lg carrot; , chopped
1 c green or red pepper, chopped-(optional)
1 ts ground coriander
1 1/2 ts ground cumin
1 c orange juice
1 tb dry sherry
1/4 ts black pepper
1/4 ts red pepper
1/2 ts fresh lemon juice
Optional -
Diced sweet potatoes
Cut up mango
Cilantro
Preparation
ADVANCE PREPARATION:
- Rinse the beans. Cover them with water, and let them soak several hours (at least 4) or overnight.
PREPARATION: Pour off excess water from beans. Place beans in saucepan with 3 1/2 cups water or stock and salt. Bring to a boil, cover; simmer 1 1/2 hours over very low heat.
Sauté onions and garlic in oil. Then add carrot, and green pepper and/ or sweet potato if using. Add a little water to the vegetables to steam them along. Add the coriander and cumin.
When everything seems just as it should be, add sauté to the beans. Let the soup continue to simmer over lowest possible heat.
Add orange juice, sherry, black pepper, red pepper and lemon juice and mango to soup. Give it a stir, cover, and cook for 10 minutes. Taste for seasoning. If you wish to thin, add water; if you wish to thicken, puree some or all of the soup in a blender.
SERVE topped with sour cream or yogurt. Cilantro if you want
