Brazilian Black Bean Soup

2 cups dry black beans
3 1/2 c water
2 t salt

Saute:
1 c chopped onion
3 cloves crushed garlic
1 large carrot, chopped (omit for Phase I)
1 stalk celery, chopped
1 c chopped green pepper (optional)
1 t. ground coriander
1 1/2 t. ground cumin
2 T. oil approximately

2 oranges peeled, sectioned, and seeded (omit for Phase I)
1/2 c orange juice (omit for Phase I)
1 T dry sherry
1/4 t black pepper
1/8 to 1/4 t. red pepper
1/2 T. fresh lemon juice

Begin soaking beans at least 4 hours before assembling. Rinse 2 cups dry black beans, cover w/ water, and let them soak for several hours. Pour off all water and rinse again. (The soaking water contains many of the oligosaccharides which cause unpleasant gas.) Place beans in a saucepan w/ 3 1/2 cups water. Bring to a boil, cover, simmer 1 1/2 hours over very low heat.

Sauté the above group of ingredients beginning w/ onions and garlic. If necessary add a little water to the vegetables to steam. When all seems to be cooked, add the sauté with its seasonings to the cooked beans. Return to a simmer over the lowest possible heat.

Add fruit, juices, and seasonings in this last group to the soup. Stir, cover, and let it return to simmer. If soup appears too thick, add water; if soup appears too thin, puree some in a blender and add back to the soup. (I like to puree some simply to have a smoother texture.)

Serve topped w/ ff sour cream or ff or low fat yogurt.