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Brazilian

Caldo de feijão

Non-vegetarian

A smooth, smoky Brazilian black bean soup made by blending well-seasoned beans with bacon and garlic, served in cups with green onion and parsley.

Caldo de feijão is a Brazilian soup, ready in about 1 hour 10 minutes and made with black beans (dried) and bacon. It serves 6 and is rated easy to cook.

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Prep
10 min
Cook
1 h
Total
1 h 10 min
Serves
6
Level
Easy
Calories
258

Plus overnight soaking of the beans.

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Cook the soaked beans with the water and bay in a pressure cooker (opens in a new tab) for 30 minutes at high pressure with a natural release (or simmer in a covered pot for 1½–2 hours) until very soft.

  2. Step 2

    Meanwhile fry the bacon (opens in a new tab) in a frying pan until crisp. Lift out half for garnish. Add the onion (opens in a new tab) to the fat and cook until soft, then add the garlic (opens in a new tab) for 1 minute.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Remove the bay. Add the onion (opens in a new tab) mixture to the beans and blend until smooth, thinning with water to a pourable consistency.

    Blend in batches, never more than half full.

  4. Step 4

    Return to the pot, season with salt and pepper (opens in a new tab) and simmer for 5 minutes. Serve topped with the crisp bacon (opens in a new tab), spring onion (opens in a new tab), parsley (opens in a new tab) and a few drops of hot sauce (opens in a new tab).

    • 6 min
    • low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
Brazil · Commonly attributedMore food from Brazil
Dish
Lunch · Dinner · Snack · Soups · Appetizers & starters
Cooking method
Pressure-cooked, Simmered, Blended
Taste
earthy, smoky, garlicky, savoury
Diet
No gluten ingredients · Dairy-free · No nut ingredients · High-protein · High-fibre
All labelsNon-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Beef-free · High-protein · High-fibre · Low-fat · Carb-conscious
Without the optional extras: No added sugarWorked out from the ingredients. How labels work
Good for
Budget-friendly · Freezer-friendly · Batch cooking
Cook more with
Black beans (dried) · Bacon · Bay leaves · Onion · Garlic · Spring onion
Techniques
Simmering · Pressure cooking · Wet grinding · Emulsification

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

258 kcal per serving

Calculated

1 serving ≈ 398 g · recipe makes 6

Where the energy comes from

  • Protein 21%
  • Carbohydrate 52%
  • Fat 26%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy258 kcal65 kcal
Protein13.9 g3.5 g
Carbohydrate34.3 g8.6 g
Net carbohydrate26 g6.5 g
Sugars2.1 g0.5 g
Added sugars0 g0 g
Fibre8.3 g2.1 g
Fat7.7 g1.9 g
Saturated fat2.6 g0.6 g
Trans fat0 g0 g
Cholesterol12 mg3 mg
Sodium734 mg185 mg
Salt equivalent1.8 g0.5 g
Vitamins & minerals per serving
Potassium
839 mg
Calcium
108 mg
Iron
2.9 mg
Magnesium
98 mg
Vitamin A (RAE)
10 µg
Vitamin C
5 mg
Vitamin D
0.1 µg
Vitamin B12
0.1 µg
Folate (DFE)
231 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: chilli sauce (sriracha-style).
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Leftover feijão (cooked, seasoned beans) makes an instant caldo — just blend and thin.

Common mistakes

  • Blending too thick — caldo should pour from a cup; thin it with bean liquid or water.

Serve with

  • Served in small cups as a bar snack in Brazil, or with a soft-boiled quail egg on top.

Food safety

  • Cook the soaked beans until completely soft; refrigerate the soup within 2 hours and reheat to a full simmer.

Storage

  • Keeps 4 days chilled; freezes well.

Reheating

  • Reheat with a splash of water, stirring.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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