Black Bean Soup with Sausage, Bacon, and Cachaça
A creamy soup of already-cooked black beans, bacon and calabresa; cachaça is optional.
- Estimated time: 30 min
- Servings: 6
Ingredients
- 100 g diced Sadia bacon
- 150 g diced already-cooked or ready-to-eat Sadia calabresa
- 100 g chopped onion
- 2 chopped garlic cloves
- 500 g already-cooked black beans
- 600 ml water or vegetable stock
- 30 ml cachaça, optional, or the same amount of water
- 10 g chopped chives
- Salt and black pepper to taste
Preparation
- Cook the bacon in a pan over medium heat for 5–7 minutes until thoroughly cooked and beginning to brown. Add the calabresa and brown for another 2 minutes.
- Add the onion and soften for 3 minutes. Add the garlic and stir for 30 seconds.
- Turn off the heat before adding the cachaça or replacement water. Return to low heat and cook for 2 minutes without flambéing.
- Blend the already-cooked beans with the 600 ml water or stock. For safety, blend cool or lukewarm ingredients, never boiling liquid in a sealed blender.
- Pour into the pan and simmer gently for 8–10 minutes, stirring. Add a little water if needed and taste before adding salt.
- Finish with pepper and chives. Serve in 6 small appetizer bowls.
Allergens
Check sausage, bacon and stock labels for soy, milk, wheat, celery and other allergens.
Always check product labels and possible cross-contact with allergens.
Culinary adaptations inspired by Sadia products, not official brand recipes. Times are estimates.
