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Brazilian Black Bean Soup

A hearty soup of black beans with vegetables, spices, and citrus.

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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Brazilian Black Bean Soup

Time1½ hours

Ingredients

Directions

Prepare the beans

  1. Wash the beans and soak them, covered, for 4 hours.

  2. Drain the beans and add water or stock.

  3. Bring to a boil and then simmer, covered, for 1½ hours.

Make the vegetable base

  1. Saute the vegetables and garlic.

  2. Add cumin and coriander.

  3. Cook until the vegetables are soft, adding water if needed.

  4. Add the vegetables to the cooking beans.

Finish the soup

  1. About 10 minutes before the beans are ready, add the oranges, orange juice, lemon juice, sherry, black pepper, and red pepper.

  2. Stir, cover, and cook for 10 more minutes.

Nutrition, whole recipe (rough)

314Calories
12 gProtein
2 gFat
61 gCarbs

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Black Bean1/2 cup canned (120g) drained114
Orange1 medium (131g)62
Onion1 medium (110g)44
Carrot1 medium (61g)25
Wine2 tbsp cooking wine (30ml)25
Lemonjuice of 1 lemon (48ml)12
Cumin1 tsp ground (2.1g)8
Chili1 tsp (2.7g)8
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0
Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Beans + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together1,188 recipes

    Shared aroma: linalool (floral, citrus).

  3. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Carrot + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together777 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Black beans
Form the body of the soup and give it its hearty, thick texture.
Cumin
Adds warm, earthy aroma that defines the soup's flavour.
Coriander seeds
Contribute citrusy, aromatic notes that complement the cumin.
Oranges
Add sweetness and fresh aroma that balance the earthy spices.
Onion
Softens and builds a sweet, savoury base of flavour.
Garlic
Adds pungent aroma that deepens as it cooks gently.

The step that matters

Adding the citrus and peppers near the end. Acid from the orange and lemon juice and the heat-sensitive aroma of peppers fade with long cooking, so adding them only about 10 minutes before serving keeps the brightness fresh.

Swap the orange

How well each one fits the dish's main ingredients (beans, onion, carrot, celery, clove, garlic, cumin):

  1. Limefits better
  2. Avocadofits better
  3. Lemonfits better
  4. Orangethe original

Fit is the average pairing score against beans, onion, carrot, celery, clove, garlic, cumin. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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