- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 270 kcal
Quick summary
“The traditional black bean broth unites well-seasoned cooked beans with crispy fried bacon, golden garlic, and fresh parsley/scallions. It is the iconic appetizer of Brazilian botecos, ideal for warming up and gathering friends.”
What you need to know
- The cooked black beans blended in the blender create a dense and velvety broth that retains all the flavor of the beans.
- The bacon fried in its own fat and reserved keeps its outer crispiness when sprinkled over the steaming cream.
- The garlic and onion browned in the bacon fat form the classic seasoning base that gives authenticity to the broth.
Ingredients
Main
- 2 cups of cooked black beans
- 1 liter of water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 100g chopped bacon
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- Green onions to taste to finish
Instructions
Principal
- In a large pot, heat the olive oil and fry the bacon until crispy.
- Add the onion and garlic and sauté until golden.
- Add the cooked beans and mix well.
- Add the water and season with salt and black pepper.
- Let it cook over medium heat for about 20 minutes.
- Turn off the heat and, carefully, blend the soup in the blender until homogeneous.
- Return the soup to the pot and heat again, adjusting salt if necessary.
- Serve hot, garnished with chopped green onions to taste.
Chef's tips
- Strain the blended broth if you prefer an extremely thin and uniform texture to serve in appetizer cups.
- Keep the fried bacon on paper towels until the exact moment of serving to prevent it from softening with the steam of the broth.
- Taste the broth before correcting the salt, as the bacon and cooked beans already carry significant saline levels.
Variations
- Serve the broth accompanied by a shot of good quality white cachaça in the traditional Minas Gerais bar style.
- Add 1 teaspoon of chopped chili pepper without seeds to the sauté for a pronounced spiciness.
- Finish each little cup with a small crispy pork rind and very thin strips of raw collard greens on top.
Substitutions
- Black beans can be replaced with pinto beans, black-eyed peas, or red beans in the same 2-cup measurement.
- The bacon can be swapped for tiny cubes of paio or well-fried crispy smoked calabresa sausage.
- Fresh green seasoning can be replaced with finely chopped fresh cilantro for a Northeastern-style version.
How to store
Bean broth soup can be kept in an airtight container in refrigerator for up to 4 days. When reheating, add a little boiling water and stir with a spoon, as the beans tend to thicken considerably after cooling.
Can it be frozen?
Freezes easily for up to 90 days in the freezer in sealed plastic containers or disposable cups. To thaw, transfer to the pot over low heat with 3 tablespoons of water and stir until boiling, finishing with fresh green onions and parsley.
What to serve with
Pairs perfectly with lemon wedges to squeeze on the spot, crispy pork rinds, crispy fried cassava, and slices of French bread. To drink, it pairs well with a cold pilsner beer or a traditional lime caipirinha.
Frequently asked questions
How to serve caldinho de feijão at events and parties?
Distribute the steaming broth into 100ml glass or ceramic shot glasses, sprinkling crispy bacon and chives on top.
Can I use leftover frozen beans with broth from the week?
Yes, leftovers of already seasoned beans are excellent for this recipe; simply blend in a blender with water and the sauté.
Can I make a vegetarian version without bacon?
Yes, sauté the onion and garlic in olive oil with 1 teaspoon of smoked paprika and finish with crispy fried garlic.
What is the secret for the bean broth not to be too thin?
Add the water little by little to the blender and let it boil over low heat for 10 minutes after blending to refine the thickness.
