Brazilian Black Bean Soup
Here is a straightforward way to make Brazilian Black Bean Soup at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It sits firmly in the Brazilian tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Serves 46
- Level Medium
Ingredients
- 2 cup Dried black beans
- 8 cup Water
- 4 clove Garlic, minced
- ¼ cup White onion
- ¼ cup Chopped green onion
- 2 Whole cloves
- ½ tsp Ground Cumin
- 1 tbsp Caribe or another ground hot pepper
- Juice of 1 Lime
- Salt
- To taste Pepper
Method
- Place beans in a large pan and cover with water. Bring to a boil and remove from heat. Cover and let stand for 1 hour. Simmer for 2 hours and drain.
- Place beans in a large pan and add 8 cups water, garlic, salt, white onions, cumin, ground chili and lime juice. Tie cloves in cheesecloth for easy removal if desired. Bring to a boil; reduce heat, cover and simmer for 2 hours or until beans are tender and soup is thick.
- Mix in green onions and serve with lime wedge.
Tips for the best Brazilian Black Bean Soup
- Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens dried black beans and drives off the liquid too fast.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Finish with a swirl of cream and fresh herbs just before it hits the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How many people does this Brazilian Black Bean Soup recipe serve?
As written it serves 46. The quantities scale up or down in a straight line, so double everything for 46×2.
Is this Brazilian Black Bean Soup recipe medium to make?
It is rated medium: 11 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
Can I make Brazilian Black Bean Soup ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for dried black beans?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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