Cold Brazilian Black Bean Soup Recipes

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COLD BRAZILIAN BLACK BEAN SOUP



Cold Brazilian Black Bean Soup image

This Brazilian-style bean soup is delicious on its own-but the mixture of papaya and ham on top makes it even more so.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield 4 servings, 1 cup soup and 1/2 cup papaya mixture each

Number Of Ingredients 9

2 cans (15 oz. each) black beans, drained, rinsed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup chopped papaya s
1/3 cup finely chopped red onion s
1/4 cup KRAFT Zesty Italian Dressing
4 slices OSCAR MAYER Smoked Ham, finely chopped
1/4 cup chopped cilantro
1 lime, cut into 4 wedges

Steps:

  • Spoon 1/4 cup of the beans into medium bowl; set aside. Place remaining beans, the broth and cream cheese in blender; cover. Blend until smooth. Refrigerate at least 1 hour before serving.
  • Add papayas, onions, dressing, ham and cilantro to the reserved 1/4 cup beans; cover. Refrigerate until ready to serve.
  • Ladle soup evenly into 4 soup bowls; top each with 1/2 cup of the papaya mixture. Serve with the lime wedges.

Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 900 mg, Carbohydrate 43 g, Fiber 14 g, Sugar 6 g, Protein 20 g

BRAZILIAN BLACK BEAN SOUP



Brazilian Black Bean Soup image

A hearty bean soup with the surprising kick of orange juice! A nice break from the usual.

Provided by LIEBELUNE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
3 cups onion, chopped
8 cloves garlic, chopped, divided
1 carrot, diced
3 teaspoons ground cumin
2 teaspoons salt
1 red bell pepper, diced
2 (15 ounce) cans black beans, drained and rinsed
½ cup water
1 cup orange juice
1 pinch cayenne pepper, or to taste

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion, half of the garlic, and carrot. Season with cumin and salt. Cook, stirring, until onion and carrot are tender. Stir in remaining garlic, and red pepper; continue cooking until tender.
  • Add beans, water, and orange juice to the pan, and season with cayenne pepper. Transfer a portion of the mixture to a blender or food processor, and puree until smooth. Puree part or all of the soup, depending on how you like the texture. Return puree to the pan, and simmer for 10 more minutes to blend flavors before serving.

Nutrition Facts : Calories 79.9 calories, Carbohydrate 13.3 g, Fat 2.7 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 787.8 mg, Sugar 8.1 g

SLOW COOKER BLACK BEANS [BRAZILIAN STYLE]



Slow Cooker Black Beans [Brazilian Style] image

Brazilian black beans are a delicious and indulgent dish, making them a perfect family treat. This easy slow cooker black beans recipe, is packed with comforting flavors from smoked sausage and bacon, plus, as all Brazilian recipes, it's loaded with all the garlic and onions. This big batch recipe freezes wonderfully, and will make your midweek dinners a breeze! If you're looking for a vegetarian Black Beans Recipe, check this one out.

Provided by Aline Shaw

Categories     Main Course     Side Dish

Time 4h30m

Number Of Ingredients 11

16 oz dry Black Beans
1 14 oz Smoked sausage (cut into chunks)
1 bay leaf
½ tsp of cumin
1 tsp kosher salt**
black pepper to taste
½ tsp of white vinegar
4 strips of smoked bacon (cut into lardons)
2 tbsp of olive oil
1 medium onion (diced)
2 tbsp Brazilian Sofrito (or 6 cloves of garlic, minced)

Steps:

  • Sort, wash, then soak the beans in cold water for 30 mins. Remove any floating beans.
  • Change the water, and soak in cold water for another 30 mins.
  • Drain beans, then add them to a slow cooker. Add the sausages, the bay leaf and 5 1/2 cups of hot water.
  • Close the slow cooker, and cook on high for 3 hours.
  • After 3 hours, open the pan, and leave it on high, while you move to the next steps.
  • Season with salt and pepper, add the cumin, and the vinegar to the pan, and stir.
  • Meanwhile, add the bacon to a large skillet over medium to high heat, and let them cook until lightly browned.
  • Add the olive oil to the skillet, then the onions and sautée until the onions are transparent, 2-3 mins.
  • Add the garlic to the skillet, stir and sautée until fragrant and lightly golden.
  • Add the contents of the skillet into the beans, stir and cover again. Let it cook until desired thickness is reached - about 30 minutes to an hour.

Nutrition Facts : Calories 351 kcal, Carbohydrate 31 g, Protein 16 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 36 mg, Sodium 655 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving

BRAZILIAN BLACK BEAN SOUP



Brazilian Black Bean Soup image

Saw this on another recipe site. When I started this recipe I didn't read it all through.(like I should have) Found it missing some key items. This is what I came up with.

Provided by Katha

Categories     Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
3 cups onions, chopped
8 garlic cloves, chopped and divided
1 -2 carrot, diced
3 teaspoons ground cumin
1 red bell pepper, diced
2 (15 1/2 ounce) cans black beans, rinsed and drained
1/2 cup water
2 cups vegetable broth or 2 cups chicken broth
1 cup orange juice
1 pinch cayenne pepper, more if you like it spicier
sour cream (optional)

Steps:

  • Heat oil in large sauce pan over medium heat.
  • Add onion, half of the garlic and carrots.
  • Season with cumin.
  • Cook stirring until onion and carrots are tender.
  • Stir in remaining garlic and the red pepper.
  • Continue cooking till tender.
  • Add beans, water broth, and orange juice.
  • Season with cayenne.
  • Place 1/2 or more of mixture in blender or food processor.
  • Process until smooth.
  • Return puree to pan.
  • Simmer 10-15 minutes to blend flavors.
  • Serve in bowls.
  • Garnish with sour cream.
  • Serves 6.

Nutrition Facts : Calories 250.3, Fat 5.6, SaturatedFat 0.8, Sodium 15.6, Carbohydrate 40.8, Fiber 11.6, Sugar 8.2, Protein 11.3

BLACK BEAN SOUP WITH CUMIN AND JALAPEñO



Black Bean Soup with Cumin and Jalapeño image

Black Bean Soup with Cumin and Jalapeño. Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to.

Provided by Jennifer Smith

Categories     Soup/Stew     Bean     Cheese     Garlic     Herb     Tomato     Quick & Easy     Jalapeño     Bon Appétit     Texas

Yield Makes 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth
Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
  • Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

BRAZILIAN BLACK BEANS



Brazilian Black Beans image

Provided by Irma S. Rombauer

Categories     Bean     Side     Vegetarian     Simmer

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Pick over and rinse:
  • 2 cups black beans
  • Drain the beans and transfer to a soup pot.
  • Add:
  • 4 cups water
  • Bring to a boil, reduce the heat, and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Meanwhile, bring a medium saucepan of water to a boil. Pierce in several places with a fork:
  • 8 ounces hot Italian sausage (optional)
  • Add to the pot and boil until an instant-read thermometer inserted in the center of a sausage registers 160°F, about 45 minutes. Drain, rinse with cold water, and slice into 1/4-inch thick rounds. Set aside. Heat in a medium skillet over medium-low heat:
  • 1/4 cup olive oil
  • Add:
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • Cook until the vegetables are tender but not brown, 7 to 10 minutes.
  • Add:
  • 1 teaspoon ground cumin
  • 3/4 teaspoon red pepper flakes
  • 3/4 teaspoon ground cardamom
  • Stir and cook for 1 minute, remove from the heat, and add to the beans after they have cooked for 1 1/2 hours. Cook until the beans are very tender, about 30 minutes more.
  • Add:
  • 3/4 cup orange juice
  • 1/4 cup dry sherry
  • 1 to 2 teaspoons salt, or to taste
  • Cook for 15 minutes more, or longer if desired.
  • Garnish with:
  • Sour cream

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