Sopa de Feijão
This simple Brazilian bean soup is smooth, savory, and deeply comforting, with creamy pinto beans, sweet onion, garlic, and just enough bacon to add smoky richness. Fresh cilantro at the end keeps the flavor bright and lively, balancing the earthy beans beautifully.
Ingredients
Soup base
- 300 gcooked pinto beans, drained but with 120 ml bean cooking liquid or water reserved
- 40 glean bacon, finely diced
- 80 gonion, finely chopped
- 3 cloves (9 g)garlic, minced
- 5 mlolive oil
- 1bay leaf
- 350 mlwater
- 3 g, or to tastesalt
- 1 gblack pepper
Finish and garnish
- 10 gcilantro, finely chopped
Instructions
- 1
Prepare all ingredients first: finely dice the bacon, chop the onion, mince the garlic, and chop the cilantro. If your beans are not already cooked, this recipe will take much longer; for the 45-minute limit, use pre-cooked beans.
- 2
Heat a medium saucepan over medium heat. Add the olive oil and bacon, and cook for 3-4 minutes until the bacon renders some fat and lightly browns but does not become hard; keeping it only lightly crisp helps the soup stay tender and not greasy.
- 3
Add the onion and cook for 4 minutes, stirring often, until softened and translucent. Add the garlic and cook for 30 seconds more, just until fragrant; do not let it brown or it can taste bitter.
- 4
Add the cooked beans, reserved bean liquid, water, bay leaf, salt, and black pepper. Stir well, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15 minutes so the flavors meld and the liquid reduces slightly.
- 5
Remove and discard the bay leaf. Blend the soup until mostly smooth using an immersion blender directly in the pot, or carefully transfer to a blender. Leave a little texture for a more traditional feel. If it seems too thick, add a splash of water; if too thin, simmer 2-3 minutes more.
- 6
Stir in about two-thirds of the cilantro and simmer for 1 minute. Taste and adjust salt if needed.
- 7
Ladle into warm bowls and top with the remaining cilantro. Serve immediately.
Nutrition per serving
Notes
- •For a lower-fat result, use lean bacon and do not add more oil than listed; the bacon provides most of the flavor.
- •If you want an even silkier soup, pass the blended soup through a sieve, though this is optional for a beginner recipe.
- •This soup is excellent with a small wedge of lime or a slice of toasted bread on the side, but these are not included in the nutrition.
- •Canned pinto beans can be used: rinse well and reserve plain water instead of bean broth.
Background
Sopa de feijão is a homestyle staple in Brazil, made in many regional and family variations as a comforting way to use cooked beans, often leftovers from the daily meal. Some versions are brothy, while others are blended and enriched with aromatics, herbs, and a little pork for depth.
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