Black bean soup

Black bean soup

Caldo de feijão

By
From
This is Brazil
Serves
4-6
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
440g dried black beans, soaked in cold water overnight
60ml olive oil, plus extra to serve
250ml bacon, sliced
1 onion, finely chopped
3 garlic cloves, finely chopped
2 bay leaves
sea salt
1 small handful coriander leaves, roughly chopped
1 spring onion, thinly sliced

Method

  1. Drain and rinse the black beans, and set aside.
  2. Heat the oil in a large heavy-based saucepan. Cook the bacon over a medium–low heat for 5 minutes, or until crisp and golden brown. Transfer to a plate using a slotted spoon and set aside.
  3. Reduce the heat to low, add the onion and garlic to the pan and cook for 3 minutes, or until softened. Return half of the fried bacon to the pan and add the bay leaves and black beans. Pour in 2 litres water and bring to the boil.
  4. Reduce the heat and simmer for 1½–2 hours, or until the beans are tender. Remove from the heat and set aside to cool slightly.
  5. Remove and discard the bay leaves. Using a food processor or hand-held blender, purée the bean mixture. Return the soup to the saucepan to reheat. Season with sea salt and freshly ground black pepper.
  6. To serve, drizzle the soup with olive oil and scatter with the reserved bacon, the coriander and spring onion.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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