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Caldinho de Feijão

A rich and savory Brazilian black bean soup served in small cups. It is blended smooth and finished with crispy bacon and herbs.

35 minEasyServes 6210 cal/serving

BrazilianSoupStovetop and BlenderHigh FiberHigh ProteinGluten-FreeDairy-FreeNut-FreeEgg-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 slices bacon, chopped
  • 1/2 cup smoked pork sausage, diced
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 cans canned black beans, undrained
  • 2 cups beef broth
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground
  • 2 tbsp fresh cilantro, chopped

Instructions

  1. 1

    Heat 1 tbsp olive oil in a saucepan over medium heat.

  2. 2

    Add 4 slices chopped bacon and 1/2 cup diced smoked pork sausage, cooking until crisp and sausage reaches an internal temperature of 160°F.

  3. 3

    Remove half of the meats and reserve for garnish.

  4. 4

    Add 1 medium diced yellow onion and 4 minced garlic cloves to the remaining fats in the pan, cooking until soft and translucent.

  5. 5

    Stir in 2 cans undrained canned black beans, 2 cups beef broth, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp ground black pepper.

  6. 6

    Simmer uncovered for 10 minutes, then remove 1 bay leaf.

  7. 7

    Transfer the soup to a blender and process until smooth.

  8. 8

    Ladle broth into small cups and top with reserved meats and 2 tbsp chopped fresh cilantro.

Questions

How long does Caldinho de Feijão keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Caldinho de Feijão?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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