Grenadier’s Brazilian Black Bean Soup

The Grenadier Restaurant provided this recipe to the Milwaukee Sentinel in 1982. The chef noted that this soup can be prepared with pork shanks, pork knuckles or sausage to make it a main course.

Grenadier’s Brazilian Black Bean Soup
12 oz. black beans
1 lb. bacon
2 stalks celery
1 lg. onion
1 med. carrot
2 qts. pork stock
1 bay leaf
Pinch marjoram
Pinch coriander

Wash beans and soak overnight.  Dice bacon and vegetables. Saute’ bacon until crisp; add vegetables and stir slowly for 2 min.  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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