That’s a quaint little house in the middle of a palm-covered oasis in Maceo, Brazil. It’s the kind of place where you play pick-up soccer games barefoot in the middle of a palm clearing, and half of the members of your team have more than 2 legs.
And the kind of place where you can ride a horse into a lagoon and catch a guy in a canoe half way out who gives you a fish for dinner.
It’s where some dear friends of ours live, and several years ago after a long day we sat around a creaky old table late one summer night while the lovely housekeeper made us a big pot of black bean soup. It was one of the best things I’ve ever tasted, probably in part because it represented so many memories and experiences for me. I was in a place and with people I had grown up hearing stories about, and I was with my Father who had told me those stories when I was a child. The whole thing was just surreal. I had just finished spending a year and a half in Brazil by myself and at that point I finally understood why it was such an important place to my Dad. We suddenly shared a bond centered on a culture, a language, and a people that we adored. Somehow that soul-warming soup represented all of those emotions so I’ve tried to replicate it ever since. I made countless versions over the years, tweaking and tweaking and starting all over. One day when I didn’t have anything fancy to throw in it, I made it with the most basic ingredients, and even though I know this is probably not anything like the one the housekeeper made from the vegetables in the garden and fresh, local peppers and spices, it’s the only one where when I took a bite, my eyes got wide and my mind zoomed back to that summer night. That’s when I knew that this was the one. Something about it brought all of the memories back, and because of that it’s on my list of big-time comfort foods. And because it takes minimal ingredients, and ones I almost always have on hand, it’s also a regular on our menu. The great thing is that it’s super low-calorie, and high in fiber, so you can totally afford to throw some toppings on there (which they totally wouldn’t do in Brazil, just for the record. Tortilla chips? Blasphemous! But I am American and I know no one will hunt me down. It’s way better with toppings).
Ingredient and Equipment Notes
Green chilies – You can find fire roasted green chilies on the ethnic food aisle near things like enchilada sauce and taco ingredients. You want the diced ones. Double check the heat scale– I use mild, but if you like some spice, you could get the hotter ones. Onion – Yellow or white onions work best, but you can use any onion in a pinch. Toppings – We love this soup with sour cream, tortilla chips, grated cheese, chopped cilantro, avocado, etc. Spices – You’ll need chili powder, cumin, oregano, and a bay leaf. Blender – I blend this soup up in my blender. An immersion blender is another option.
Instructions
Serving Suggestions
This black bean soup is the perfect served alongside a pepper Jack panini. It would be delicious with a quesadilla or other Brazilian favorites like grilled meat with Brazilian Vinaigrette and a cold Brazilian Lemonade.
Can I make this ahead of time? Of course! Allow the finished soup to cool completely and store in an airtight container in the fridge. Reheat small portions in the microwave, or reheat the whole batch on the stovetop. Can I freeze this black bean soup? Yes! Soup in general makes a great freezer meal and this one is no different. For easy reheating, freeze individual soup pucks in silicone muffin trays or my favorite Souper Cubes, then store in a zip top bag in a freezer. Pull out as many as you need for a serving and heat in the microwave or on the stove top.
Did You Make This?
I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!
