Caldo de Feijão (Caldo de feijão)
Overview
Caldo de feijão is a thick, savoury Brazilian bean soup made from the beans that are cooked almost every day in Brazilian homes. Black or carioca beans are simmered until very soft with bay leaves, then blended with their cooking liquid and garlic, onion and bacon or sausage fried in a little oil. The result is smooth, dark and deeply flavoured. It is served in small cups or bowls topped with crispy bacon, chopped spring onion and parsley, and often a sprinkle of toasted cassava flour, a squeeze of lime or a few drops of chilli sauce.
History
Beans are at the heart of Brazilian cooking, and caldo de feijão grew from the habit of using the rich bean broth left over from feijão and feijoada. It is a favourite in winter, especially during the June festivals called festas juninas, and in bars it is served in small glasses as a snack, often called caldinho de feijão, with cold beer.
Main ingredients
Black or pinto beans, bacon, garlic, onion, spring onion, cassava flour. The soup is built on bean cooking water and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Bean soups · Pork soups · More soups from Brazil
Recipe
Method
- 160 min
Cook the beans with the bay leaves in 2 l water for 60 minutes until very soft.
- 2
Fry the bacon until crisp, remove half and fry the onion and garlic in the fat.
- 315 min
Blend the beans with their liquid and the onion mixture until smooth, then simmer for 15 minutes.
- 4
Season and serve topped with crisp bacon, spring onion and farofa.
- ✓
Serve. About 1h 45m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
