Caldo de Feijão Mineiro

Indulge in a traditional Brazilian delight with our Caldo de Feijão Mineiro—an aromatic, comforting bean soup perfectly paired with crispy pork rinds. Originating from Minas Gerais, this hearty dish brings together the rustic flavors of carioca beans, smoked sausage, and crackling pork skin, warming both your heart and soul.

Ingredients

🫘 1 kg Feijão Carioca, Carioca Beans, NAMORADO
🌭 2 1/2 Calabresa, Smoked Brazilian Sausage
🥓 300 g Bacon, diced
🐖 400 g Toucinho, Pork Belly/Skin, diced
🧅 1 Onion, chopped
🧄 4 cloves Garlic, minced
🌶️ Green Bell Pepper, chopped
🌿 1 bunch Cilantro
🍃 Bay Leaf
🌶️ Tempero Mineiro, Minas Gerais Seasoning
🌶️ Pimenta Calabresa, Calabresa Pepper Flakes
🥄 Cominho, Cumin
🧂 Salt

Instructions

1- Soak Beans:

• Place 1 kg of carioca beans in a bowl
• Cover them with water and let them soak for 30 minutes

2- Cook Beans:

• Drain the beans and add them to a pressure cooker with water
• Add an optional bay leaf and cook until tender (approximately 20-30 minutes under pressure)

3- Prepare Ingredients:

• Dice the pork belly, bacon, and sausages into small cubes
• Chop the onion, mince the garlic, chop the green bell pepper, and cilantro

4- Start Soup Base:

• In a large pot, fry a small portion of diced pork belly
• Render its fat and cook until it becomes slightly crispy

5- Cook Meats and Vegetables:

• Add the diced bacon to the pot
• Fry until crispy, then add the sausages
• Once cooked, add the onion and garlic
• Cook until fragrant, then stir in the green bell pepper

6- Season the Base:

• Incorporate Tempero Mineiro
• Add Pimenta Calabresa and cumin to taste
• Combine thoroughly with the mixture

7- Blend Beans:

• Transfer the cooked beans to a Philco blender
• Blend in batches until creamy, adding water if necessary

8- Combine and Simmer:

• Pour the blended beans into the large pot with the meat and vegetable base
• Stir to combine and heat gently until the soup thickens

9- Prepare Torresmo (Pork Rinds):

• In another pot, add the rest of the diced pork belly
• Season lightly with salt and fry without added oil
• Stir constantly until crispy and crackling

10- Finish Soup:
- Stir the chopped cilantro into the soup before serving

11- Store Rendered Fat:
- Strain the rendered fat from the pork frying pot into a glass jar for future use

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: Approximately 650 kcal per serving
Proteins: 35g
Fats: 50g
Carbohydrates: 45g
Equipment:

• Philco Blender
• Generic Aluminum Pressure Cooker
• Aluminum Pot
• Non-stick Pot for Frying
• Wooden Spoon
• Wooden Cutting Board
• Kitchen Knife
• Plastic Containers
• Glass Jar

Cooking Tips

• Ensure the bean soup is creamy for a richer flavor
• Fry pork rinds slowly to achieve perfect crackling without additional oil
• Use fresh cilantro to enhance and brighten the dish's aroma

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Caldo de Feijão Mineiro