Serves a Crowd

Creamy and smoky bean soup

July 14, 2014
1 Ratings
  • Serves 15
Author Notes

I always say that it would be awesome to have soup every day. For me, it is the essence of comfort food.

The sad part is that, in Brazil, people have the tendency of serving all kinds of soup with loads of meat. So the best thing to do is to make it at home!

Since I’m in love with everything that is smoked, I put some of this beautiful and delicious salt on my soup. It’s not too hard to find smoked salt and it’s so worth it... Some smoked sausage would really work here! —Ana Sonali Queiroz

What You'll Need
  • 1000 grams pinto beans
  • 3 chopped onions
  • 5 garlic cloves – smashed
  • 3 bay leaves
  • oil
  • smoked salt – to taste
  • chili – to taste
  • 2 tablespoons lemon pepper (optional)
  • 1 bunch finely chopped parsley – to garnish
  • 1 bunch finely chopped chives – to garnish
  • smoked sausage (optional)
  1. Separate the beans, throwing away the stones. Soak it in water for a few hours. When it has swollen, change the water a few times. Cook in a pressure cooker with water and a little bit of salt for about 30 minutes (start counting the time when the water starts boiling). Turn the heat off and wait for the pressure cooker to cool before opening.
  2. Meanwhile, cook the onions and garlic with a little bit of oil. Turn the heat on the beans up again and add the onions, garlic, bay leaves, lemon pepper and smoked salt. Add some water, if necessary. Let it cook for a bit more, until it thickens.
  3. Remove the bay leaves and use a mixer or a blender to grind the beans. Check the seasoning. Sometimes it’s necessary to add more spices and salt after blending. Add the chili. And that’s it! Serve it warm with some grilled sausage on the side (or whatever you want!). Garnish with parsley and/or chives.

See what other Food52ers are saying.

0 Reviews