Caldinho de Feijão – Black Bean Soup

This Brazillian recipe for Caldinho de Feijão, or black bean soup, is a superb meal for lunch or dinner. Combined with the Tempeh Bacon and Sautéed Collard Greens to give a burst of color and flavor that is sure to be an inspiration at your next international feast.



  • 1 cup pinto or black beans, soaked overnight and drained
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped leeks
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 2 quarts water
  • 1 (3-inch piece) kombu
  • 1/2 teaspoon sea salt (optional)
  • Sofrito
  • 3/4 cup finely chopped onion
  • 4 cloves garlic, minced
  • 1/2 teaspoon sea salt (optional)
  • Serving
  • 1/4 cup sliced scallions
  • 1/4 cup Biquinho pepper
  • Tempeh “bacon” cubes
  • Sautéed collard greens
  • Chili sauce (optional)
  • PREP TIME 15
  • COOK TIME 25
  • Serves 6


  1. In a pressure cooker*, combine beans, green bell pepper, leeks, garlic, bay leaves, kombu and salt (optional). Add 2 quarts of water to cover beans (should be 3 inches above).
  2. Over high heat, bring beans to a boil. Close the pressure cooker and once it gets to full pressure, lower flame and cook for 30 minutes.
  3. In a medium sauté pan make the sofrito by warming over medium-low heat. Add onions and cook for about 7 minutes, until onions are translucent.
  4. Add garlic and cook a few more minutes until fragrant, but not brown. Set aside.
  5. Once pressure cooker gets depressurized, add onion and garlic mixture. If beans are not entirely broken down, cook uncovered for some extra time.
  6. Remove bay leaves and kombu from the pot and transfer beans with liquid to a blender.
  7. Blend until smooth and creamy. Add more water if necessary and adjust seasoning.
  8. Serve the soup hot in shot glasses or cups, sprinkled with scallions along with chili sauce, tempeh bacon cubes, sautéed collards and Biquinho pepper.

*To prepare this recipe without a pressure cooker, replace dry beans with 2 cans of black beans and start by making the sofrito. When onion and garlic are cooked, continue to add the remaining ingredients and sauté them.  Add black beans last.  Add enough water to let everything simmer for 5-10 minutes.  If using bay leaves and kombu, remove both before transferring the ingredients to a blender.