Brazilian Black Bean Soup Shots

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These warm, smoky Brazilian black bean soup shots are a beloved party appetizer, traditionally served in small glasses at bars and Carnival celebrations. Concentrated with bacon, smoked sausage, and warming spices, each sip delivers a punch of savory comfort in a single mouthful.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 11 gFat
• 3.5 gSaturated Fat
• 17 gCarbs
• 6 gFiber
• 1 gSugar
• 11 gProtein
• 620 mgSodium
• 460 mgPotassium
• 55 mgCalcium
• 2.4 mgIron
• 9 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the base

• 2 cans (15 oz / 425 g each) black beans, drained and rinsed
• 4 cups (950 ml) low-sodium chicken stock
• 2 bay leaves

For the aromatics and meat

• 1 tbsp olive oil
• 4 oz (115 g) thick-cut smoked bacon, diced
• 4 oz (115 g) Brazilian linguiça or smoked sausage, thinly sliced
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 3/4 tsp kosher salt, plus more to taste

For garnish

• 2 tbsp extra-virgin olive oil
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp reserved crispy bacon bits
• 1 lime, cut into small wedges

Directions

1. Heat olive oil in a medium heavy-bottomed pot over medium heat. Add diced bacon and cook, stirring occasionally, until crisp and deeply golden, about 5 minutes. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the sliced linguiça to the pot and sauté until lightly browned on both sides, about 3 minutes. Remove and set aside with the bacon bits.
3. Add the chopped onion to the pot and cook, stirring, until softened and translucent, about 4 minutes. Stir in the minced garlic, smoked paprika, and cumin, and cook for 1 minute until fragrant.
4. Add the drained black beans, chicken stock, and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes to meld the flavors.
5. Remove and discard the bay leaves. Using an immersion blender, pulse the soup 4 to 5 times until partially puréed with a slightly chunky texture. Alternatively, ladle half the soup into a blender, blend until smooth, and return it to the pot.
6. Return the sautéed linguiça to the pot and season with salt and pepper to taste. Simmer for another 5 minutes to heat through and let the sausage release its smoky flavor into the broth.
7. Arrange 8 small shot glasses, espresso cups, or 4-oz ramekins on a serving tray. Ladle the hot soup into each glass, filling about three-quarters full.
8. Drizzle each shot with a few drops of extra-virgin olive oil, then top with a sprinkle of chopped parsley and a few crispy bacon bits. Serve immediately with a small lime wedge on the side for squeezing over each shot.

Cook’s Notes

• For deeper flavor, use dried black beans soaked overnight and simmered with a bay leaf and a strip of kombu until tender before starting the recipe.
• Make the soup a day in advance; the flavors deepen beautifully overnight in the refrigerator. Reheat gently before ladling into glasses.
• For a vegetarian version, skip the bacon and sausage, use vegetable stock, and add 1/4 tsp liquid smoke for smoky depth.
• Traditional Brazilian caldinho is often finished with a pinch of toasted cassava flour (farofa) for nutty crunch and added body.
• Add a small pinch of malagueta pepper or cayenne to the pot for a spicy kick that complements the smoky sausage.

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