Brazilian recipe
Creamy Bean Soup with Calabresa and Bacon (Feijão)
Learn how to make a rich, blended bean soup packed with calabresa, bacon, and carne-seca. A hearty dish that makes a large batch and is a crowd-pleaser for the whole family.
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Ingredients
1 kg carioca beans
500 g carne-seca
3 calabresa sausages
5 cloves garlic, minced
0,5 bunch fresh cilantro
500 g bacon, chopped
Water, as needed for cooking
500 g carne-seca
3 calabresa sausages
5 cloves garlic, minced
0,5 bunch fresh cilantro
500 g bacon, chopped
Water, as needed for cooking
Where to find ingredients
Look for the beans, bacon, and garlic at any local supermarket. For authentic ingredients like carne-seca, calabresa sausage, and cilantro, check the international aisle or specialized Caribbean or Latin grocers.
Preparation method
- Desalt the carne-seca by changing the water at least three times to ensure it does not end up too salty
- Place the beans, carne-seca, and calabresa sausage in a pressure cooker with water and cook until all ingredients are tender
- Remove the meat and sausage, chop into smaller pieces, and blend the cooked beans in a blender, adding hot water little by little if you need more fluidity
- Fry the bacon with the garlic in a large pot and pour in the blended bean mixture, letting it simmer until it reaches the desired consistency
- Add a piece of dedo-de-moça pepper during the simmering for a spicy kick and, once you turn off the heat, finish by stirring in the chopped cilantro
- Serve the beans piping hot accompanied by crispy pork rinds and slices of fresh bread
Observations
This creamy bean soup is the perfect companion for a cooler day or a special lunch. By blending a portion of the beans with the carne-seca, you achieve a velvety texture and a much more concentrated flavor. Finishing the dish with a sauté of bacon and garlic adds the smoky touch that makes all the difference. Tip: serve it piping hot with fresh bread to enjoy every last drop.
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