Caldinho de Feijão

Caldinho de feijão — literally 'little bean broth' — is Brazil's favourite street food shot, sold from plastic cups by vendors outside football stadiums, beach kiosks, and São Paulo nightclubs alike. Silky-smooth black bean soup, fortified with bacon and seasoned with cumin and spring onion, it warms from the inside in a single long sip. It is both hangover cure and pre-party ritual.

Serves: 4

Ingredients

• 400g (14 oz) canned or cooked black beans, drained, liquid reserved separately
• 80g (3 oz) smoked bacon lardons
• 1 tbsp vegetable oil
• 1 small onion (100g / 3.5 oz), finely diced
• 3 cloves garlic, minced
• ½ tsp ground cumin
• ½ tsp sweet paprika
• 300ml (1¼ cups) bean cooking liquid or water
• 200ml (¾ cup) chicken or vegetable stock
• 1 tsp salt, adjust to taste
• ½ tsp black pepper
• 2 spring onions (scallions), finely sliced, to garnish
• 4 drops Tabasco or malagueta hot sauce, per serving
• Torresmo (pork crackling) or crushed toasted crackers, to garnish (optional)

Instructions

1. Cook the bacon lardons in the oil in a saucepan over medium heat for 4–5 minutes until crispy and the fat has rendered. Remove and set aside, leaving the fat in the pan.
2. Add the onion to the fat and cook 5–6 minutes until softened and lightly golden.
3. Add the garlic, cumin, and paprika; stir 1 minute until fragrant.
4. Add the drained black beans, reserved bean liquid, and stock. Bring to a simmer and cook 10 minutes.
5. Use a hand blender to purée the soup completely smooth. Pass through a fine sieve for an ultra-silky finish if desired.
6. Return to low heat and simmer a further 5 minutes. Adjust consistency with extra water if needed — it should be pourable, not thick.
7. Season with salt and pepper. Ladle into small cups or bowls.
8. Top each serving with crispy bacon, sliced spring onion, a drop of hot sauce, and crackling if using.

Cook's Notes: The key is achieving a pourable, velvety consistency — too thick and it becomes bean paste, too thin and it loses body. Strain after blending for restaurant-style smoothness. Vegan version: omit bacon, use vegetable stock, and add a teaspoon of smoked paprika to compensate for the lost smokiness.