Caldinho de Feijão Preto (Black Bean Soup)

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A comforting, creamy black bean soup from Brazil's coastal regions, flavored with smoky bacon and fresh herbs for a rich, nourishing bowl. This Brazilian-inspired soup recipe, ready in about 85 minutes, pairs black beans, water, bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried black beans
• 6 cups water
• 4 oz, diced bacon
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 whole bay leaf
• 2 tbsp, chopped fresh parsley
• 1/2 tsp cumin powder
• to taste salt
• to taste black pepper
• for serving lime wedges

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Instructions

1. Step 1: Rinse 1 cup dried black beans and soak them in water overnight or for at least 8 hours to soften.
2. Step 2: Drain the soaked beans and place them in a large pot with 6 cups fresh water and 1 whole bay leaf. Bring to a boil over high heat, then reduce to low and simmer uncovered for about 1 hour or until beans are tender.
3. Step 3: Meanwhile, in a skillet over medium heat, cook 4 oz diced bacon until crisp and browned, about 6-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat.
4. Step 4: Add 1 medium finely chopped yellow onion and 3 minced garlic cloves to the bacon fat and sauté over medium heat for 4-5 minutes until soft and fragrant but not browned.
5. Step 5: Remove the bay leaf from the beans and use an immersion blender to purée about half the beans and broth in the pot to create a creamy texture, leaving some whole beans for body.
6. Step 6: Stir the sautéed onion, garlic, 2 tbsp chopped fresh parsley, 1/2 tsp cumin powder, and the crisp bacon back into the soup. Season with salt and black pepper to taste.
7. Step 7: Simmer the soup for another 10 minutes to let flavors meld, then ladle into bowls and serve with fresh lime wedges for squeezing over each portion.