Brazilian black bean soup is a staple of Brazilian cuisine. This soup is characterized by simplicity, with many flavors from garlic, bacon and crispy sausage. Served along with sautéed kale, yuca “fries” and extra sausage.
In Brazil, at most of the “botecos” , a kind of bar that serves beer, drinks and appetizers only, they have a list of “caldos” that are like soup served with sides. I remember every Friday night my family going to botecos to have those soups and I loved it.
What makes this black bean soup different from any other black bean soup is the amount of garlic, the bacon blended with the beans and the additional Portuguese sausage. It’s a very meaty soup with an explosion of flavors. At the same time the kale breaks thru the fatty meat giving it a smooth flavor. Add to it the crunchiness of the fried yuca and it is just perfect.
- 2 cups of black bean (soaked for a couple of hours)
- 2 T minced garlic (quantity optional)
- 3 cups of diced bacon
- 2 diced shallots
- 1 package Portuguese Sausage (or your favorite sausage)
- 1 bunch kale
- 3 cups of yuca cut into 4 inch sections
- 1 bunch of green onions
- Oil for frying
- Yuca Fries
- Cut the yuca into french fry-sized sticks, discarding the fibrous core.
- Place the yuca into a large pot, and add water to cover with a pinch of salt.
- Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, about 30 minutes.
- Drain and set aside.
- Heat oil.
- Fry the yuca in batches until golden brown and crispy.
- Remove the yuca and drain in a paper towel.
- Toss with salt to taste, and serve hot.
- Heat leftover bacon oil in a large saucepan over medium-high heat.
- Add the kale and cook until soft, but not colored.
- Salt is optional. ( I don't add it).
- Black Bean
- Soak the beans and cook them until soft.
- Put the bacon into a large pot and place it over medium heat.
- Cook until it starts to get crunchy. Set aside.
- Drain the extra fat into a cup.
- Cook the sausage until golden brown. (The sausage is fully cooked).Set aside.
- Blend the black beans with the bacon until smooth.
- Cook the shallots in the left over bacon fat stirring until they start to turn translucent.
- Stir in the garlic and cook until golden light brown.
- Add the black bean mixed and let cook for 5 minutes on medium heat.
- We added beef stock to it because it was too thick.
- While the beans are cooking fry the yuca and cook the kale.
Have you read “Boston Chef Chases Dine-and-Dash Patron Thru Downtown“? That happened to me twice but I didn’t chase them. The first one happened around Christmas. A single lady carrying two giant bags full of “presents” from Macy’s and Nordstrom sat at the table and ordered a couple glasses of wine, appetizers, entree and dessert. We talked about the holidays and how stressed she was with the shopping although she was done. I was working as a server and she told me that she was going to the bathroom and asked me to keep my eyes on her bag. I said yes!! 10 minutes passed, 30 minutes and nothing… I went to the host stand and they told me that she had left. I went to grab her two bags.. they were too light. I started grabbing at the inside of the bag and found out that the bags were full of papers. It sucks because I was written up because of someone who planned every detail to dine and dash. I am so glad that the chef ran after the guy!!! 🙂
Beijos e Tchau!