Caldinho de Feijão with Spicy Garnish

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A comforting Brazilian black bean soup thickened to a smooth consistency and topped with a spicy, tangy garnish that highlights Afro-Brazilian coastal flavors. This Brazilian-inspired soup recipe, ready in about 85 minutes, pairs black beans, bacon, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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, soaked overnight black beans
• 3 oz, diced bacon
• 1 small, chopped onion
• 3, minced garlic cloves
• 5 cups water
• 1 tbsp olive oil
• 1 tbsp dendê oil (palm oil)
• 1/4 tsp cayenne pepper
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, for garnish chopped scallions
• 2 tbsp, for garnish chopped fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Drain 1 cup soaked black beans. In a large pot, heat 1 tbsp olive oil over medium heat and cook 3 oz diced bacon until crisp, about 5 minutes.
2. Step 2: Add 1 small chopped onion and 3 minced garlic cloves to the pot. Sauté for 4 minutes until fragrant and translucent.
3. Step 3: Add the black beans and 5 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour until beans are soft.
4. Step 4: Using an immersion blender or regular blender, purée the soup until smooth and return to the pot.
5. Step 5: Stir in 1 tbsp dendê oil, 1/4 tsp cayenne pepper, 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Heat gently for 5 minutes to blend flavors.
6. Step 6: Ladle the caldinho into bowls and garnish with 2 tbsp chopped scallions and 2 tbsp chopped fresh cilantro. Serve hot with crusty bread or as a starter.