Brazilian Black Bean Soup

Brazilian Black Bean Soup

Brazilian Black Bean Soup

Ingredients

  • 1/4 cup pancetta
  • 1lbs black beans
  • 8 cups Water
  • 2 bay leaves
  • 1/4 cup chopped parsley
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1/2 tsp Tabasco sauce (optional)
  • 1/2 tsp cumin
  • 2 Tbsp olive oil
  • Fried pancetta or bacon to garnish
  • Chopped parsley or green onions to garnish

Instructions

  • Soak the beans overnight and change the water at least once.
  • Drain the beans and add them to the pressure cooker along with the 8 cups of water and the bay leaves.
  • Cook over high heat until you hear the pressure. Lower the heat to medium low and cook for 40-50 minutes or until the beans are soft. (If you don’t have a pressure cooker, just simmer in a heavy cooking pot for 2 to 3 hours or until the beans are soft.)
  • In a large skillet, over medium high heat, add the pancetta and fry until golden brown.
  • Add the olive oil and the chopped onion and garlic and sauté until translucent.
  • Transfer the pancetta/onion/garlic to the pot of beans and add the tabasco sauce, the chopped parsley and the cumin. Stir everything together.
  • Simmer, covered, over medium low heat for 20 minutes.
  • Using a hand blender (or doing in batches in a regular blender), blend the beans until you have a smooth soup. Add more water if necessary to obtain desired consistency.
  • Season with salt and pepper.
  • Garnish with fried pancetta/bacon and chopped parsley or green onions.
  • Serve hot accompanied by french bread.

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