Feijão Preto (Brazilian Black Bean Soup with Smoked Pork)
Why this recipe works
- Deep savoury base: Softened onion, garlic, bay leaves and smoked pork sausage give the beans a rounded, smoky flavour as they simmer.
- Naturally creamy broth: Mashing some of the tender beans thickens the soup without needing cream or flour.
- Good for cooking ahead: Black bean soups hold well, reheat gently and can be loosened with extra stock if they thicken in the fridge.
Get the most out of this recipe
Texture tips
- For a thicker soup: Mash more of the beans against the side of the pot once they are fully tender, then simmer briefly to bring the broth together.
- If it becomes too thick: Add a little vegetable stock and warm gently, stirring often, until the soup is loose enough to ladle.
- Cook by texture: Dried beans can vary, so continue simmering until they are very tender rather than relying only on the stated time.
Common mistakes
- Boiling too hard: Keep the pot at a gentle simmer; aggressive boiling can reduce the liquid too quickly and stop the soup becoming evenly creamy.
- Stopping before the beans soften: The soup should not taste grainy or firm. Let the beans cook until they are soft enough to mash easily.
- Leaving bay leaves in the bowl: Remove the bay leaves before serving, especially when cooking for children.
Ingredient swaps
- For a spicier sausage: Use andouille sausage in place of smoked pork sausage for a more robust, peppery smoke.
- For a richer broth: Chicken stock can replace vegetable stock if you want a more meat-forward flavour.
Make-ahead tips
- Cook ahead: Cool the soup completely, then refrigerate in a sealed container for up to 4 days.
- Freezer-friendly: Freeze for up to 3 months, then defrost overnight in the fridge before reheating.
- Reheat gently: Warm in a saucepan over a low heat, stirring often, and add a little stock if the soup has thickened.
Equipment you'll need
Ingredients
Instructions
- Pick over the dried black beans and rinse well. Put them in a large pot with the vegetable stock and bring to the boil. Reduce to a gentle simmer, partially cover, and cook for 45 minutes.
- Meanwhile, peel and finely chop the yellow onion, and peel and finely chop the garlic. Slice the smoked pork sausage into rounds. Set aside.
- In a frying pan, warm the olive oil over a medium heat. Cook the onion with a pinch of the black pepper for 6 to 8 minutes until soft and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
- Scrape the onion and garlic mixture into the pot of beans. Add the smoked pork sausage and bay leaves, then return to a gentle simmer. Cook for 35 to 45 minutes, stirring occasionally, until the beans are very tender and the broth looks creamy.
- Use the back of a wooden spoon to mash some of the beans against the side of the pot to thicken the soup. Stir in the remaining black pepper and simmer for 5 minutes to bring everything together. Ladle into bowls and serve hot.
Recipe notes
Tips
- Keep the simmer gentle so the beans soften evenly and the soup turns naturally creamy.
- If the soup thickens too much as it sits, loosen it with a splash of vegetable stock and warm gently until piping hot.
- Bay leaves can be a choking hazard; remove them before serving, especially for children.
Substitutions
- Replace smoked pork sausage with andouille sausage for a spicier, more robust smoky flavour.
- Replace vegetable stock with chicken stock for a richer, more traditional meat-forward broth.
Storage
- Refrigerate up to 4 days
- Cool completely, then refrigerate in a sealed container for up to 4 days. Reheat gently in a saucepan over a low heat, stirring often, until piping hot; add a little vegetable stock if needed. Freeze for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 50min (20min active)
- Difficulty: Easy
- Cuisine: Latin American
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