Inspired by Mollie Katzkn, The New Moosewood Cookbook
  • 2 cups of dry black beans, soaked
  • 6 cups water or veggie stock
  • 1 tablespoon olive oil
  • 3 cups onion, diced
  • 10 medium garlic cloves, minced
  • 2 teaspoons cumin
  • 2 to 2½ teaspoons sea salt
  • 1 medium carrot, diced
  • 1 green bell pepper (or red bell pepper)
  • 1 jalapeño, seeds and ribs removed, diced
  • 1½ cups orange juice
  • black pepper to taste
  • cayenne pepper to taste
  • 2 medium tomatoes, diced (optional)
  • cilantro and avocado for topping
  1. Placed soaked beans in a dutch oven or large pot with a few strips of kombu. Bring to a boil, cover and simmer until tender (about 1¼ hours)
  2. Heat olive oil in a medium sized skillet. Add onion, half the garlic, cumin, salt and carrot. Sauté over medium heat entitle carrot is just tender. Add remaining garlic, jalapeño and bell pepper. Sauté until everything is very tender (another 10 to 15 minutes). Add the sautéed vegetables to the beans.
  3. Stir in the orange juice, black pepper, cayenne and optional tomatoes. Puree all or some of the soup in blender or food processor and return to the pot. Simmer over low heat 10 to 15 minutes more.
  4. Served topped with cilantro and diced avocado.
Recipe by Helping Bodies Heal at