How to Make Brazilian Black Bean Soup

Are you in the market for a recipe that is like chili, but make it smoky? Look no further, because Brazilian black bean soup is here to fill that niche! Packed full of protein, this soup brings together beans and three kinds of pork to create a dish that is truly unforgettable. And it makes enough to have a dish to share! Let’s talk about it!

Choice of meats

Let’s address the elephant in the room…does Brazilian black bean soup typically use diced ham, bacon, and chorizo? Well, no. The traditional meats used in the soup are carne seca, calabresa sausages, and paio sausages. These things were not available in my Midwest supermarket, so some substitutions were made!

Bacon is a common substitution on Brazilian black bean soup recipes, as it imparts the smokey and salty flavors of the traditional meats used. As for the diced ham and chorizo? These are typically easily found in supermarkets, so that’s what I used! In addition to being easy to source, chorizo is packed with spicy goodness, adding a depth to the soup that is hard to replicate! To replace the carne seca, using a different cut of beef is also an option!

What to serve with Brazilian black bean soup?

In our kitchen, we like to serve the soup with our Brazilian cheese bread. While the soup is thick and hearty, the bread is light and cheesy! Because Brazilian cheese bread is made with tapioca flour, it is naturally gluten free, and so the yeast develops large pockets of air, as well as giving the bread a different kind of chew than normal gluten-containing bread has.

Additionally, fruit- and veggie-based dishes pair well with this recipe! Pictured above, we served fried bananas with ours on shoot day. Alternative options include salad, white rice, steamed greens, or your favorite veggie side!

Now, how is the recipe made? I’m glad you asked! Let’s dive in!

Step 1: Soak the beans overnight

The first step to cooking dried beans is usually to soak them overnight. Pour 1 pound of beans into a bowl and look through them to make sure there are no rocks. That would certainly be an unpleasant surprise! Then, rinse and drain the beans. We don’t want any dirt in our soup! And finally, cover the beans with about 3 inches of water and leave to soak overnight. This is what they should look like after soaking (and being drained):

The beans will be slightly larger and softer than they were the day before. When pinched, they should be able to break in half, like the white bean in the center! The skins of some may also have split, like a few towards the bottom of the bowl in the photo.

Step 2: Cook your beans

This part is also a set-it-and-forget-it step! After draining the beans, pour them into a Dutch oven or heavy-bottomed pan. Cover with water, and throw in a few bay leaves and a handful of cubed ham. The cubed ham is just there for flavor, so using a whole pound is not necessary. The amount of ham in the photo is about 1/3 pound. Which means one $5 bag can be used to make beans 3 times!

Cover them in water and cook on medium low heat for about 2 hours. You can do anything you want during this cooking time…including making our Brazilian cheese bread!

Step 3: Saute onions, garlic, and spices

Next, saute the diced onion. It will become translucent and soft. At that point, add the garlic, and sauté for about 45 seconds or a minute.

When it comes to choosing olive oil, quality matters. If you’re wondering how to choose a bottle, see our olive oil guide.

When it’s fragrant, add in the spices and allow to cook while gathering the bacon and chorizo.

Step 4: Add the meats

Add the chopped bacon and chorizo to the skillet with the onions and garlic. Allow to cook until the bacon appears to be done. This will take about 5 minutes.

At this point, the bottom of the skillet may have some browned bits like this:

That’s good! Those little brown bits are a flavor goldmine. In the next step, they will be added back to the flavor of the soup!

Step 5: Deglaze the pan and add paprika

“Deglazing the pan” is just a fancy phrase for “add liquid and scrape the bottom.” But doesn’t it feel nice to be able to say it?! In this step, add the cup of red wine and paprika. What kind of red wine? The kind you like to drink! Only one cup will be used in the recipe, so the rest is up for grabs! I use Oliver’s Sweet Red wine because I like it, and because it is local. Using your stirring utensil, scrape the bottom of the pan until the stuck-on bits release.

Step 6: Bring it all together

At this point, the skillet of meat and onion sauce can be added to the beans. Continue to cook for another 30-45 minutes until the beans are an edible texture. Take the spatula and smush about 1/2 cup or so of the black beans. This releases the starch from the inside of the bean into the soup, acting as a natural thickening agent.

Step 7: Eat your Brazilian black bean soup!

You can plate your soup however you like. In our kitchen, we prefer to add some freshly chopped cilantro and red pepper flakes! Serve with fried bananas, cooked greens, salad, fruit, or our Brazilian cheese bread!

Did you try our recipe? Did you LOVE IT?! Post a picture of your soup in the comments! And don’t forget to sign up for our email list and stay up to date on all our newest recipes!

A Dish to Share helps curious home cooks feel proud of what they made, excited about what’s next, and increasingly knowledgeable about food and culture, one global recipe at a time.