📝 About This Recipe
Originating from the heart of Brazilian boteco culture, Caldo de Feijão is a velvety, soul-warming black bean broth infused with smoky meats and aromatic spices. This dish transforms humble staples into a sophisticated tapestry of flavor, balancing the earthiness of black beans with the salty punch of pancetta and Calabresa sausage. It is the quintessential Brazilian comfort food, perfect as a sophisticated appetizer or a hearty main course on a chilly evening.
🥗 Ingredients
The Bean Base
- 3 cups Black beans (cooked, with their cooking liquid)
- 2 cups Beef or vegetable stock (low sodium)
- 2 pieces Bay leaves (dried)
The Flavor Foundation
- 150 grams Smoked bacon or pancetta (finely diced)
- 1 cup Calabresa sausage or Chorizo (finely diced)
- 1 tablespoon Olive oil (extra virgin)
- 1 large Yellow onion (finely minced)
- 4 pieces Garlic cloves (minced)
- 1 teaspoon Smoked paprika (pimentón)
- 1/2 teaspoon Ground cumin
- to taste Salt and freshly cracked black pepper
The Garnish
- 1/2 cup Fresh cilantro or parsley (finely chopped)
- 2 stalks Green onions (thinly sliced)
- 1/2 cup Pork cracklings (Torresmo) (crushed, optional for crunch)
- 1 piece Lime wedges (cut into 6 segments)
👨🍳 Instructions
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1
Place the cooked black beans and their liquid into a high-speed blender. Add 1 cup of the stock and blend until completely smooth and velvety. If the mixture is too thick to move, add a splash more stock.
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2
Pass the blended bean mixture through a fine-mesh sieve into a large bowl to remove any skins. This ensures a professional, silky texture. Set aside.
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3
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon/pancetta.
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4
Sauté the bacon for 5-7 minutes until the fat has rendered and the bits are golden brown and crispy. Use a slotted spoon to remove half of the bacon for garnish later.
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5
Add the diced Calabresa sausage to the pot with the remaining bacon fat. Cook for 4 minutes until browned and fragrant.
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6
Stir in the minced onion and cook for 5 minutes until translucent and soft. Add the garlic, cumin, and smoked paprika, stirring constantly for 60 seconds until the spices bloom.
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7
Carefully pour the sieved bean puree into the pot. Add the remaining stock and the bay leaves.
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8
Bring the broth to a gentle simmer over medium-low heat. Do not let it reach a rolling boil, as this can break the emulsion of the fats.
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9
Simmer uncovered for 20-25 minutes, stirring occasionally to prevent the bottom from scorching. The broth should thicken slightly and the flavors should meld.
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10
Taste the broth. Adjust seasoning with salt and pepper. Note: The bacon and sausage are salty, so you may need less salt than expected.
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11
Remove the bay leaves. If the broth is too thick, whisk in a little warm water or stock until you reach your desired consistency.
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12
Ladle the hot broth into small bowls or mugs. Garnish generously with the reserved crispy bacon, fresh cilantro, green onions, and a sprinkle of pork cracklings.
💡 Chef's Tips
For the best flavor, use beans cooked from scratch with garlic and onion rather than canned beans. If using canned beans, rinse them thoroughly first to control the sodium levels and metallic taste. Always sieve the blended beans; it is the difference between a rustic soup and an elegant Brazilian 'Caldo'. If the broth becomes too thick upon standing, simply thin it with a little hot water or beef broth before serving. For a vegetarian version, omit the bacon/sausage and use smoked salt and a dash of liquid smoke to replicate the depth.
🍽️ Serving Suggestions
Serve in small ceramic mugs as a traditional Brazilian 'welcome' appetizer. Pair with a cold Caipirinha or a crisp Brazilian pilsner to cut through the richness. Accompany with 'Pão de Queijo' (Brazilian cheese bread) for the ultimate comfort meal. Provide a small bottle of malagueta pepper oil on the side for those who enjoy a spicy kick. Serve alongside thin slices of toasted French bread rubbed with a garlic clove.