Black Bean Soup (Sopa de Feijão)

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Once you have prepared a pot of black beans, there are lots of other recipes you can make. Black bean soup is one of the best of them. Follow the recipe on page 54 for preparing beans. Once you have cooked the beans, or better yet the day after, follow this recipe to make one of the most popular soups in Brazil.

Serves 4 t o 6

Ingredients:
• 2 cups cooked black beans (page 54)
• 2 cups water, homemade chicken stock, or canned low-sodium chicken broth
• 1 hard-boiled egg
• 1 small bunch cilantro
• 4 to 5 slices bacon (optional)

On your mark, get set . . .
• Place 1 cup of the cooked beans in a blender. Add 1 cup of the water or chicken stock.

• Blend at high speed until you have the consistency of a thick cream.

• Pour the blended beans into a large saucepan.

• Pour the remaining cup of beans and liquid into the blender and blend at high speed. Add to the saucepan then set aside for the moment.

• Peel the hard-boiled egg, fi nely chop it, and set it aside.

• Wash the cilantro to remove any dirt. Shake off the excess water, wrap the cilantro in a paper towel to absorb any remaining moisture, then roughly chop it. Set the cilantro aside.

Cook!
• If using the bacon, place the strips in a frying pan set over medium-high heat and cook until just crispy.

• Place the bacon on paper towels to drain and let cool.

• Crumble or break the strips into small pieces and set aside.

• Place the saucepan containing the soup over medium heat. Stir the soup frequently as it cooks. Skim any foam that rises to the top.

• Be careful it does not come to a boil too quickly. If that happens, lower the heat.

• Serve hot and garnish with the chopped egg, cilantro, and the bacon bits.

This recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p28 to p29'