Brazil GP 2019: Caldinho de Feijão (Black Bean Soup)

According to the author of this recipe this soup is referred to as a Black Bean Pick-Me-Up, he explains that little shots of soup are often served at Brazilian bars to accompany your drink, and they go surprisingly well with cold beer and cocktails. If you are looking for a cocktail to make alongside these, you can’t go wrong with a Batida or Caipirinha.

I think they make an excellent starter to a meal as well. They can be served with or without the bacon topping, but of course are all the tastier with that extra salty crunch factor.

Caldinho de FeijÃo (Black Bean Soup)

Adapted from The Food and Cooking of Brazil by Fernando Farah

Serves 6 as a starter

4 oz bacon, chopped
½ onion, diced
1 clove garlic, diced
¼ cup chicken stock or water
15oz (1 can) black beans
1 cup water
salt and freshly ground black pepper
olive oil to drizzle
2 Tbsp fresh parsley, chopped

1. Fry the bacon until crispy, using a slotted spoon remove bacon from the pan, set aside.
2. Add the diced onion and garlic to the pan with the bacon grease, cook 7-8 minutes until lightly browned and softened. Add ¼ cup stock or water to deglaze the pan, stirring to lift any cooked-on bits. Add black beans and mix well, season with salt and pepper, cook down for 5 minutes, until well blended.
3. Place the black beans and additional water in a food processor or blender, blend until smooth.
4. Pour into a small pan, bring to a boil and simmer for 5 minutes.
5. Pour or ladle the soup into small heatproof glasses or espresso cups. Garnish with a drizzle of olive oil, a generous sprinkling of parsley, and crispy bacon pieces. Serve hot, preferably with a cold beer or cocktail.