- Prepare the Ingredients
Sort through 1 lb dried black beans, removing any stones or debris. Rinse thoroughly under cold water. Dice 1 large yellow onion and 1 red bell pepper. Mince 6 garlic cloves. Juice 1 orange. Measure out 3 tbsp olive oil, 2 tbsp tomato paste, 1 tbsp smoked paprika, 2 tsp ground cumin, 2 bay leaves, 6 cups broth, 1 tbsp vinegar, 2 tsp salt, and 1 tsp black pepper. Chop ½ cup fresh cilantro for garnish.
- Soak the Beans & Sauté the Base
Place the rinsed beans in a large bowl and cover with at least 3 inches of cold water. Soak for at least 4 hours or overnight. Alternatively, for a quick soak, cover beans with water in a pot, bring to a boil for 2 minutes, then cover, remove from heat, and let stand for 1 hour. Drain. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until softened and starting to brown, about 8-10 minutes.
- Build the Flavor Paste (Refogado)
Add the minced garlic to the pot and cook for 1 minute until fragrant. Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook and "toast" for about 1 minute, stirring constantly. Then, stir in the smoked paprika and ground cumin, cooking for another 30 seconds until very fragrant. This creates your flavor base.
- Simmer Until Dreamy
Add the drained black beans, bay leaves, and broth to the pot. Bring to a boil, then reduce heat to maintain a low, gentle simmer. Partially cover and cook for 1 to 1 ½ hours, stirring occasionally, until the beans are very tender and the broth has thickened slightly.
- Mash & Final Seasoning
Remove the bay leaves. Use a potato masher or the back of a wooden spoon to mash about one-third of the beans directly in the pot against the side. This will naturally thicken the soup. Stir in the orange juice, vinegar, salt, and black pepper. Taste and adjust seasoning, adding more salt, vinegar, or smoked paprika as needed.
- Serve Warm
Ladle the hot soup into bowls. Garnish generously with the freshly chopped cilantro. Serve immediately with steamed white rice, a spoonful of fresh salsa (vinagrete), and orange wedges on the side for squeezing over the top.
- Calories:320 kcal
- Protein:18 g
- Carbohydrates:52 g
- Sugar:6 g
- Salt:1.2 g
- Energy:1340 kJ
- Fat:8 g
You know those days when you crave something deeply nourishing that feels like a hug from the inside? That’s the exact feeling a good black bean soup brazilian delivers. It’s not a timid broth—it’s a robust, smoky, and deeply savory stew that has been the centerpiece of Brazilian tables for generations. This version is my weeknight-friendly, soul-satisfying take, designed to fill your kitchen with the most incredible aroma and your bowl with pure comfort. Grab your biggest pot; we’re making magic.
The Story Behind Your Bowl of Black Bean Soup Brazilian
Think of this soup as the casual cousin to Brazil’s national dish, the famed feijoada. While the classic feijoada is a lavish weekend affair with multiple meats, this feijoada soup strips things back to its soulful core: black beans simmered with smoky, savory flavorings until they practically melt into the broth. It’s humble food that tastes anything but. Every spoonful carries a story of resourcefulness and the genius of coaxing profound flavor from simple, beautiful ingredients.
What Makes This Brazilian Bean Soup Special
It’s all in the texture and the smoke. We aim for a creamy, velvety base where some beans are left whole for pops of texture, while others are gently mashed to thicken the pot naturally. The flavor hook? Smoked paprika and a touch of vinegar at the end. The paprika gives you that essential, bacony smokiness without needing a smoked ham hock (though you can add one!), and the splash of vinegar provides a bright, balancing lift that cuts through the richness and makes every flavor sparkle.
The Non-Negotiable Pro-Tip: Building the “Refogado”
Here’s the secret most brazilian black bean soup recipe guides hinge on: don’t just toss your aromatics into the pot. You must make a “refogado.” This is the slow, gentle sauté of onions, garlic, and sometimes tomato paste in oil until they soften, sweeten, and form the foundational flavor paste for the entire dish. Rushing this step is the cardinal sin. Take your time here, letting the onions become translucent and golden, and you’ll be rewarded with a depth of flavor that permeates every single bean.
How to Serve and Pair Your Brazilian Black Bean Soup
Ladle this thick, glorious stew into deep bowls. The traditional, non-negotiable garnish is a bright, acidic salsa called vinagrete (think a chunky pico de gallo) and a generous heap of freshly chopped cilantro. A side of steamed rice is perfect for soaking up the broth, and a few orange wedges on the side are a classic Brazilian touch—the citrus cuts through beautifully. For a drink pairing, a crisp, cold Brazilian lager or a tangy caipirinha is pure perfection. It’s also incredible with a simple side of sautéed collard greens.
Clever Variations & Substitutions
This recipe is wonderfully adaptable. For a vegetarian version, use vegetable broth and add a splash of liquid smoke or a teaspoon of smoked salt to mimic the depth. If you’re a fan of the famous Serious Eats approach, you could borrow their technique of blending a portion of the cooked beans for ultimate creaminess. Looking for a lighter, quicker take? That’s essentially what this feijoada soup is! For a version inspired by the beloved brazilian black bean soup moosewood cookbook, you might add more orange juice and a bay leaf for an herby, citrusy note. The core of any great brazilian bean soup is adaptability.
Make-Ahead and Storage Wisdom
Honestly, this soup tastes even better the next day. Let the flavors marry in the fridge overnight. It will thicken, so just loosen it with a splash of water or broth when reheating. It freezes beautifully for up to 3 months. Store in airtight containers, leaving a little room for expansion. Thaw overnight in the fridge and reheat gently on the stove.
Your Brazilian Black Bean Soup FAQs
Can I use canned beans? Absolutely. For a 1-pound bag of dried beans, substitute three (15-oz) cans, drained and rinsed. Add them to the pot with the broth, but reduce the simmering time to just 20-30 minutes to let the flavors meld.
My soup is too thin/thick. How do I fix it? Too thin? Let it simmer uncovered to reduce and concentrate. You can also mash more beans directly in the pot with the back of a spoon. Too thick? Simply stir in more broth or water until it reaches your preferred consistency.
What’s the best way to get that smoky flavor without meat? Smoked paprika is your best friend. A tablespoon gives a profound depth. For an extra layer, a small splash of liquid smoke (start with ¼ teaspoon) works wonders.
There you have it—a pot of pure, uncomplicated comfort that’s waiting for you. Making this black bean soup brazilian is one of my favorite kitchen rituals, and I hope it becomes one of yours, too. The rich aroma, the satisfying simmer, the first steaming bowl—it’s cooking at its most rewarding. Now, go warm up your kitchen. And when you do, tell me all about it in the comments or share a photo from our recipe collection. Bom apetite!
