Creamy and Comforting Black Bean Broth

• 1/3 cup olive oil (80ml) – Responsible for sautéing the ingredients and enhancing the flavors of the black bean broth.
  Substitution: Neutral canola oil.
• 1/2 cup diced bacon (about 80g) – Adds crunch and smoky flavor to the black bean broth.
  Substitution: Chopped calabresa sausage for a spicier version.
• 1 medium chopped onion (about 150g) – Aromatic base that sweetens the black bean broth during sautéing.
• 2 crushed garlic cloves – Intensifies the typical aroma of the black bean broth.
• 1 bean seasoning cube (about 10g) – Concentrated flavor that elevates the black bean broth quickly.
• 1 tablespoon annatto powder (10g) – Gives the characteristic reddish color to the black bean broth.
• 1 bay leaf – Subtle essential aroma in the black bean broth, remove before serving.
• 3 cups cooked black beans (720g) – Protein-packed creamy star of the black bean broth.
  Substitution: Cooked pinto beans for a lighter variation.
• 1 liter of water – Dilutes the blended beans for the ideal texture of the black bean broth.
• Salt to taste – Finishes the flavor balance in the black bean broth.
• White ground black pepper to taste – Subtle spicy touch in the black bean broth.
• 1 tablespoon chopped parsley (5g) – Fresh finish that aromas the black bean broth.

Organizing the utensils before starting the preparation of the black bean broth ensures a smooth process, avoiding interruptions and keeping the kitchen organized for frying, blending and boiling without rush.

• Medium pot (2-3 liters)
• Blender or food processor
• Wooden spoon or spatula
• Knife and cutting board
• Fine sieve (optional)

Skip to Preparation Method

The values below are approximate estimates per serving (of 8 servings), calculated based on official food composition tables (such as TACO/TBCA/USDA) and may vary depending on the ingredients used.

Macronutrient distribution per serving

Data source: Values calculated based on TBCA and USDA FoodData Central. *% Daily Values for 2000 kcal diet.

These special tips will ensure your black bean broth is creamy, flavorful and spot on, avoiding common mistakes and elevating the result to professional level in just 51 minutes.

• Fry the bacon over medium heat: Start on medium heat to brown without burning. The bacon releases fat that flavors the entire sauté – perfect crunch in 3-4 minutes, without toughening.
• Don’t burn onion and garlic: Common mistake is high heat, which bitters the broth. Sauté over low-medium until translucent; fragrant smell indicates the right moment.
• Blend beans with cold water: Use room temperature water to avoid hot splatters in the blender. Blend until completely smooth, no lumps, for 1-2 minutes – velvety texture is essential.
• Boil after incorporating everything: Let boil 5-7 minutes over medium heat for flavors to meld. Gentle bubbles and slight thickening signal the ideal point of the black bean broth.
• Remove bay leaf before serving: Forget this and it might cut your mouth. Remove after boiling for full aroma without risk.
• Season gradually and taste: Add salt and pepper little by little. Taste at the end – perfect balance adjusts in seconds. As suggested by Natallie Sanches in the original recipe, finish with biquinho pepper for extra touch.
• Steam with lid after parsley: Turn off heat, add parsley and cover 2 minutes. Steam enhances freshness without wilting the herbs.
• Serve immediately hot: Maximum heat preserves creaminess and aromas of the black bean broth, ideal for 8 comforting servings.

The simple base of the black bean broth allows creative adaptations, keeping the creaminess and comfort in 51 minutes for 8 servings. Try these variations to surprise with new flavors always.

• With calabresa sausage: Replace bacon with 100g chopped and fried sausage. Add smoked paprika to the sauté for extra spice, ideal for cold days and heartier.
• Vegan and light: Omit bacon, use coconut oil instead of olive oil and add grated carrot for natural color. Reduces ~50 kcal per serving, perfect for lactose-free or vegan diet.
• Pinto bean version: Swap for cooked pinto beans for lighter clearer broth. Add cilantro at the end for classic Brazilian freshness, varying the traditional black.
• Spicy with biquinho pepper: As suggested by Guilherme Secco in the comments, finish with fresh chopped biquinho pepper. Increases subtle heat, elevating the black bean broth for adventurous palates.
• Summer cold version: Prepare hot, cool and serve cold with squeezed lime. Creamy texture contrasts with freshness, great variation for hot days without losing essence.
• With shredded chicken: Add 200g cooked shredded chicken after blending beans. Extra protein for complete meal, pairs well with Easy Creamy Rice with Sausage.

Choosing fresh quality ingredients is key for irresistible nutritious black bean broth. Freshly cooked black beans ensure natural creaminess, while seasonings like bay leaf and annatto elevate aroma without excess. Prioritize good provenance bacon for authentic smoky flavor and extra virgin olive oil for healthy sauté. These choices balance flavor and health, making the recipe accessible and versatile for different diets.

Nutritionally, black beans stand out for plant proteins and fibers that promote satiety, complemented by bacon for energy fats. It’s a natural lactose-free option, ideal for intolerants, and can be adjusted for low-carb by reducing ready seasonings.

• Cooked black beans: Protein base that deeply absorbs seasonings, creating velvety texture. Use al dente cooked for more fiber and light digestion.
• Diced bacon: Source of tasty fat, but use moderately for calorie balance in the black bean broth.
• Bay leaf: Subtle aroma with no calories, always remove; substitute with basil for herbal variation.
• Olive oil: Healthy fat that enhances flavors. Swap for coconut oil for tropical version.
• Annatto and ready seasoning: Concentrated color and umami, but check sodium for controlled diets.

Storage and Conservation

Store the black bean broth in airtight container in the fridge for up to 4 days. Freeze individual portions for up to 3 months, avoiding freezer burn. To reheat, use low heat stirring to restore creaminess, adding water if needed. Never refreeze after thawing in fridge.