Feijoada Soup (Brazilian Black Bean and Sausage Soup)
Feijoada Soup (Brazilian Black Bean and Sausage Soup)
Ingredients
For the Soup
- 8 ounces linguica or smoked sausage, sliced into 1/2-inch rounds
- 4 ounces bacon, diced
- 1 tablespoon olive oil, as needed
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 cans canned black beans, 15-ounce each, rinsed and drained
- 1 can diced tomatoes, 14.5-ounce, undrained
- 4 cups chicken broth
- 1 bay leaf
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 orange slices
- 1/4 cup farofa (toasted cassava flour)
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min
- 2
Add the sliced linguica or smoked sausage to the pot with the bacon fat. Cook until browned on both sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
⏱️ 7 min
- 3
If needed, add 1 tablespoon of olive oil to the pot. Add the chopped yellow onion and red bell pepper and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 5
Add the rinsed and drained black beans, undrained diced tomatoes, chicken broth, and bay leaf to the pot. Bring the mixture to a simmer.
⏱️ 5 min
- 6
Reduce the heat to low, cover, and simmer for 20-25 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 25 min
- 7
Remove the bay leaf. Using an immersion blender, carefully blend about half of the soup directly in the pot until slightly thickened but still chunky. Alternatively, transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return to the pot. (Be cautious when blending hot liquids).
⏱️ 3 min
- 8
Stir the cooked linguica (or smoked sausage) and most of the crispy bacon back into the soup, reserving some bacon for garnish. Add the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 9
Ladle the Feijoada Soup into bowls. Garnish with fresh cilantro, reserved crispy bacon, orange slices, and a sprinkle of farofa, if desired. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Feijoada Soup (Brazilian Black Bean and Sausage Soup)
For the Soup
- 8 ounces linguica or smoked sausage, sliced into 1/2-inch rounds
- 4 ounces bacon, diced
- 1 tablespoon olive oil, as needed
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 cans canned black beans, 15-ounce each, rinsed and drained
- 1 can diced tomatoes, 14.5-ounce, undrained
- 4 cups chicken broth
- 1 bay leaf
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 orange slices
- 1/4 cup farofa (toasted cassava flour)
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min - 2
Add the sliced linguica or smoked sausage to the pot with the bacon fat. Cook until browned on both sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
⏱️ 7 min - 3
If needed, add 1 tablespoon of olive oil to the pot. Add the chopped yellow onion and red bell pepper and cook until softened, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 5
Add the rinsed and drained black beans, undrained diced tomatoes, chicken broth, and bay leaf to the pot. Bring the mixture to a simmer.
⏱️ 5 min - 6
Reduce the heat to low, cover, and simmer for 20-25 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 25 min - 7
Remove the bay leaf. Using an immersion blender, carefully blend about half of the soup directly in the pot until slightly thickened but still chunky. Alternatively, transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return to the pot. (Be cautious when blending hot liquids).
⏱️ 3 min - 8
Stir the cooked linguica (or smoked sausage) and most of the crispy bacon back into the soup, reserving some bacon for garnish. Add the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 9
Ladle the Feijoada Soup into bowls. Garnish with fresh cilantro, reserved crispy bacon, orange slices, and a sprinkle of farofa, if desired. Serve hot.
⏱️ 2 min