Brazilian Black Bean Soup rocks. I was a little hesitant to try it, as I am not a big fan of black beans. Additionally, the idea of putting orange juice into soup seemed a little obscure. But I was tempted by the awesome combination of other ingredients: onion, garlic (10 crushed cloves!), carrot, red bell pepper, garden fresh tomatoes, cumin, and cayenne.
While the black beans simmered, Charlie and I combined the onion, garlic, cumin, and a little salt on the stove.
Once the onions were translucent, we added more garlic (!) and red pepper. Everything softened and we stirred it all together in one big, red pot. I pureed half in the blender, recombined, and let the whole thing simmer for a while while we cleaned up.
I served the soup with sour cream. The soup was thick, almost like a chili, but sweeter (thanks to the OJ!) and spicier. It was a side dish to paella my friend made, and the two went together well!