Brazilian Black Bean Soup
A thick, velvety Brazilian black bean soup blended smooth and garnished with olive oil, orange slices, and crispy farofa. Hearty, fiber-rich, and deeply satisfying.
480mPrep
35mCook
4Servings
310Calories
18gProtein
Ad requires consent.
Ingredients
- 250 gdried black beans
- 1 largeonion
- 4 piecegarlic cloves
- 2 piecebay leaves
- 20 mlolive oil
- 4 gcumin
- 1 pieceorange
- 3 gsmoked paprika
- 5 gsalt
- 3 gblack pepper
- 30 gcassava flour (farofa)
Ingredients
- 250 g dried black beans
- 1 large onion
- 4 piece garlic cloves
- 2 piece bay leaves
- 20 ml olive oil
- 4 g cumin
- 1 piece orange
- 3 g smoked paprika
- 5 g salt
- 3 g black pepper
- 30 g cassava flour (farofa)
Instructions
- Soak beans overnight. Pressure cook with bay leaves and garlic for 20 minutes. Reserve liquid.
- Sauté onion in olive oil until golden. Add cumin and smoked paprika.
- Add beans and their liquid to the onion. Blend until very smooth.
- Return to heat, simmer 10 minutes. Season with salt and pepper.
- Toast farofa in a dry pan. Serve soup topped with farofa, orange slices, and a drizzle of olive oil.