Cookbook:Brazilian Black Bean Soup
- If using dried beans, place beans in a large pan and cover with water. Bring to a boil and remove from heat. Cover and let stand for 1 hour. Simmer for 2 hours and drain.
- Place beans in a large pan and add 8 cups water, garlic, salt, white onions, cumin, ground chili and lime juice. Tie cloves in cheese cloth for easy removal if desired. Bring to a boil; reduce heat, cover and simmer for 2 hours or until beans are tender and soup is thick.
- Mix in green onions and serve with lime wedge.
Serves: 4-6 servings