← Back to Search Results
sauteeing Brazilian
Black Bean Soup

Photo by:
Comments: 0
 

Recipe

Yield: Serves 6–8

Ingredients

  • 2 cups (1 pound) dried black beans
  • ¼ cup vegetable or olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 large tomato, peeled, seeded, and chopped
  • ½ cup chopped fresh parsley
  • ¼ teaspoon chopped fresh thyme leaves

Directions

This is the way I learned to cook black beans when traveling in Brazil—the beans turn out perfectly. Wash and pick over the beans. Place them in a large nonreactive soup kettle and add enough water (about 3 quarts) to cover by 5 inches. Bring to a boil and cook for 2 minutes. Remove kettle from the heat, cover, and set aside for 6 hours or overnight.

Return the beans to a simmer and cook, partially covered, for 1 hour until the beans are almost, but not quite, tender.

In a small nonreactive sauce pan, heat the oil over medium heat. Add the onion and garlic and sauté for 5 minutes until the onion is translucent. Add the tomato and cook for 4 minutes. Stir in the parsley and thyme. Fold the tomato mixture into the beans and season with salt and pepper. Continue simmering the beans for another 30 minutes until the beans are tender.

Drain the beans, reserving the cooking liquid. Purée in a food processor fitted with the metal blade, adding some of the liquid to make a smooth soup. Transfer to a clean soup pot and stir in more liquid if the soup is too thick. Taste for seasoning. Serve in warm soup plates. (The soup can also be served chilled.)

Notes

Serving Suggestions: If serving hot, add a tablespoon of dry sherry to each portion; or float a thin lemon slice, a bit of chopped hard-boiled egg, and chopped chives or scallions on top. If serving cold, add a little cooked chopped shrimp or lobster, a thin slice of lime, and accompany with any New Orleans or Caribbean hot sauce.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

237kcal (12%)
72mg (7%)
9mg (15%)
25mcg RAE (1%)
817mg
89mg
11g
2g
8g
33g
0mg (0%)
6mg (0%)
1g (6%)
8g (12%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
cook-with-jamie Cook with Jamie
by Jamie Oliver
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
raos-cookbook Rao's Cookbook
by Frank Pellegrino
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
desserts-4-today Desserts 4 Today
by Abby Dodge
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?