December 30, 2011

Creamy Beans Soup

Warm up your winter days with this Brazilian soup.

(4 servings / 1 hour)

1 pound cooked pinto beans
4 oz diced bacon
1 minced onion
6 minced garlic cloves
2 cups beef broth (or 2 beef or beans bouillon cubes)
2 bay leaves
1 cup diced scallions or green garlic
salt and black pepper (or Tabasco), to taste

1 – Blend beans with some of the beef broth (if you are using bouillon cubes, use water here) until it gets thick and liquid.
2 – In a pot, cook bacon until almost crisp. Remove from pan and set aside.
3 – In the same pot, over medium high heat, add onions and garlic, stirring for 2-3 minutes.
4 – Add blended beans and seasoning (salt, pepper, bay leaves and beef broth or bouillon cubes, in case you are not using broth).
5 – Let the mixture simmering until thickened, stirring often, for at least 15 minutes. If necessary, add some water.
6 – Before remove from heat, add bacon and scallions and taste. If needed, re-season with more salt or pepper. 

  • Serve with bread, cheese or bruschettas. 

Original recipe (in Portuguese): Caldinho de Feijão

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