Grenadier's Brazilian Black Bean Soup

12 ounces black beans
1 pound bacon
2 stalks celery
1 large onion
1 medium carrot
2 quarts pork stock
1 bay leaf
Pinch marjoram
Pinch coriander

Wash beans and soak overnight. Dice bacon and vegetables. Sauté bacon until crisp; add vegetables and stir slowly for 2 minutes. Add beans, stock, and spices. Cook until beans are tender. Check salt, seasoning and adjust to taste. Serve with diced raw onions. Serves 6-8.


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