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Chudda's Cuisine/Lounge
Oct 27, 2015
13 Comments

BRAZILIAN BLACK BEAN SOUP

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.

BRAZILIAN-BLACK-SOUP

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.

 

BRAZILIAN BLACK BEAN SOUP
 
Ingredients
  • 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
  • Salt
  • Pepper
  • 1 bunch of green onions
  • Oil for frying
Instructions
  1. Yuca Fries
  2. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
  3. Place the yuca into a large pot, and add water to cover with a pinch of salt.
  4. 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.
  5. Drain and set aside.
  6. Heat oil.
  7. Fry the yuca in batches until golden brown and crispy.
  8. Remove the yuca and drain in a paper towel.
  9. Toss with salt to taste, and serve hot.
  10. Kale
  11. Heat leftover bacon oil in a large saucepan over medium-high heat.
  12. Add the kale and cook until soft, but not colored.
  13. Salt is optional. ( I don't add it).
  14. Black Bean
  15. Soak the beans and cook them until soft.
  16. Put the bacon into a large pot and place it over medium heat.
  17. Cook until it starts to get crunchy. Set aside.
  18. Drain the extra fat into a cup.
  19. Cook the sausage until golden brown. (The sausage is fully cooked).Set aside.
  20. Blend the black beans with the bacon until smooth.
  21. Cook the shallots in the left over bacon fat stirring until they start to turn translucent.
  22. Stir in the garlic and cook until golden light brown.
  23. Add the black bean mixed and let cook for 5 minutes on medium heat.
  24. We added beef stock to it because it was too thick.
  25. While the beans are cooking fry the yuca and cook the kale.

Brazilian-Black-Bean-SoupBrazilian-Black-Soup

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!

Ludmilla Ramos and Marilyn Chudda
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13 comentários
  1. Vicky @Avocado Pesto - 27/10/2015 - 12h23

    This soup sounds delicious! Never had Brazilian soup before but anything with bacon and I’m in. Oh and the yucca fries sound delicious as well : ))

  2. Kathryn With Going Zero Waste - 27/10/2015 - 14h57

    This looks delicious! I visited Brasil several years ago. The food and the beaches was amazing. I would love to go back.

  3. Ashleigh - 27/10/2015 - 18h23

    Ok so this soup looks so darn good! Thank you for sharing such a great recipe!! I can’t wait to try it!

  4. chloe - 28/10/2015 - 00h07

    This looks delicious! I haven’t had yuca since earlier this year when I was in South America. Do you have any tips for finding it in the USA?

    • I’ve been seeing yuca everywhere these days!! 🙂 At Whole Foods or any local groceries here in Seattle.
      Beijos e Tchau!

      Ludmilla

  5. Christine - 28/10/2015 - 13h09

    This is an interesting way to eat black beans. I’ve never really had black beans except in Mexican food. And I am curious about those yuca fries.

  6. Deborah - 28/10/2015 - 22h31

    I tried a different version of this years ago. It was vegetarian so, no meat. I definitely want to try your recipe!!

  7. Rachel Osborn - 28/10/2015 - 23h36

    Hmm…wonder where I could get some yuca?

  8. Ashley - 29/10/2015 - 10h32

    YUM! Black Bean Soup is one of my all-time favorites and this sounds absolutely delicious. Looks amazing, too!

  9. Matt @ Plating Pixels - 29/10/2015 - 15h00

    Wow anything with that much garlic and blended bacon has to be amazing. I’ve never tried anything like this but will soon!

  10. Platter Talk - 09/09/2016 - 06h04

    This looks like this weekends feature soup at our table! Thanks.

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1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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