Caldinho de Feijão Preto (Black Bean Soup)
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 soups ready in about 85 minutes pairs dried black beans, water, diced 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
Instructions
- Step 1: Rinse 1 cup dried black beans and soak them in water overnight or for at least 8 hours to soften.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Caldinho de Feijão Preto (Black Bean Soup) take to make?
Total time is about 85 minutes (10 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caldinho de Feijão Preto (Black Bean Soup)?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.
Can I substitute ingredients in Caldinho de Feijão Preto (Black Bean Soup)?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caldinho de Feijão Preto (Black Bean Soup) for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Caldinho de Feijão Preto (Black Bean Soup)?
Brazilian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
