Caldo de Feijão Mineiro
- 🫘 500g Black beans, cooked with 2 bay leaves and salt
- 🥓 200g Diced bacon
- 🌭 200g Calabresa sausage, diced
- 🧅 2 Large onions, chopped
- 🧄 2 Cloves garlic, minced
- 🫒 2 Tablespoons olive oil
- 🥬 Chopped kale
- 🌿 Green herbs, chives and cilantro
- 🌶️ Aromatic pepper
- 🌶️ Malagueta pepper
- 🐷 Pork rinds or cracklings, for garnish
- 💧 Water, for blending and thinning
- 🧂 Complete seasoning mix
A traditional and hearty black bean soup from Minas Gerais, Brazil, combining succulent meats and robust spices for a comforting meal.
Experience the comforting warmth of Brazil with "Caldo de Feijão Mineiro," a traditional black bean soup from the region of Minas Gerais. This hearty and flavorful dish combines succulent meats and robust spices, perfect as an appetizer or a full, satisfying meal. Dive into the richness of Brazilian cuisine with each spoonful of this delightful broth.
Ingredients
🫘 500g Black beans, cooked with 2 bay leaves and salt
🥓 200g Diced bacon
🌭 200g Calabresa sausage, diced
🧅 2 Large onions, chopped
🧄 2 Cloves garlic, minced
🫒 2 Tablespoons olive oil
🥬 Chopped kale
🌿 Green herbs, chives and cilantro
🌶️ Aromatic pepper
🌶️ Malagueta pepper
🐷 Pork rinds or cracklings, for garnish
💧 Water, for blending and thinning
🧂 Complete seasoning mix
Instructions
1- Cook the Beans:
- In a large pot, cook the black beans with a little salt and 2 bay leaves until tender.
2- Blend the Beans:
- Transfer the cooked beans, along with their cooking liquid, into a Philips blender.
- Add water if necessary and blend until smooth.
- Set aside the creamy bean broth.
3- Sauté Aromatics:
- Heat 2 tablespoons of olive oil in a large aluminum pot over medium heat.
- Add half of the chopped onions and minced garlic.
- Sauté until fragrant and translucent.
4- Fry the Meats:
- Add diced bacon and Calabresa sausage to the pot.
- Stir occasionally until they are well-browned and have rendered their fat.
- If necessary, drain excess fat.
5- Add Remaining Onions:
- Add the remaining chopped onions; continue to sauté until softened.
6- Deglaze the Pot:
- Pour small amounts of water into the pot to deglaze, scraping up any browned bits.
- This enhances the depth of flavor.
7- Combine Broth and Meats:
- Pour the blended black bean broth into the pot, combining it with the meat and onion mixture.
- Stir well.
8- Adjust Consistency:
- If too thick, add more water to achieve your desired consistency.
9- Season the Broth:
- Add half of the green herbs, malagueta peppers, and aromatic peppers to the broth.
- Stir and bring to a boil.
10- Simmer:
- Reduce the heat and let the broth simmer for a few minutes, allowing the flavors to meld.
11- Taste and Adjust:
- Taste and adjust seasoning if needed with additional salt or the complete seasoning mix.
12- Finalize Consistency:
- Continue to simmer until the broth reaches your preferred thickness.
Prep Time: Not specified
Cook Time: Not specified
Total Time: Not specified
Servings: Varies depending on desired portion size
Equipment: Philips blender, Large aluminum pot, Wooden spoon, Gas stovetop, Ceramic or glass bowls, Tongs, Spoon for tasting
Cooking Tips
- Deglazing for flavor: Incorporating the browned bits into the broth enriches the taste profile.
- Salt adjustment: Add salt after simmering, due to the natural saltiness of the bacon and sausage.
- Herb layering: Add herbs during cooking for flavor and reserve some for garnish.
- Consistency control: Adjust the water content to reach your desired soup thickness.
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