Black bean soup shot

Black bean soup shot

Cabana The Cookbook
Martin Poole

This thick soup of black turtle beans, known as caldinho de feijão in Portuguese, is an instant shot of warmth on a cold day. We serve ours in little espresso cups topped with crème fraîche and bacon, but it’s equally delicious as a starter in a large bowl or mug.


Quantity Ingredient
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, chopped
1/2 red chilli, deseeded and chopped
1 small carrot, chopped
1 celery stick, chopped
1 leek, trimmed and chopped
1 tablespoon tomato puree
1 x 400g tinned black turtle beans, drained
1 heaped teaspoon powdered vegetable bouillon
or 1 vegetable stock cube
1 sprig thyme, leaves stripped
sea salt
freshly ground black pepper
creme fraiche, to serve (optional)
crispy bacon lardons, to serve (optional)
flat-leaf parsley, finely chopped, to serve (optional)


  1. Heat the oil in a large pan, add the chopped vegetables and season with salt and pepper. Cook over a medium-low heat, stirring occasionally, for about 10 minutes, until softened but not coloured. Add the tomato purée and stir again. Cook for a few more minutes, then add the beans, vegetable bouillon, thyme and hot water to cover. Bring to a simmer and cook gently for 10–15 minutes, until very soft.
  2. Carefully transfer the soup to a blender and purée until smooth. If the soup is too thick, add a splash of boiling water and blend again. Season well with salt and pepper. Serve immediately or leave to cool and store in the fridge. Reheat the soup, if necessary, and serve in warmed bowls (or espresso cups, if serving as soup shots) with a little crème fraîche, crispy bacon lardons and a sprinkling of chopped parsley, if you like.
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