Originating from a Brazilian recipe, this piquant soup gets its thickness from the puréed beans. This dish requires minimal work, mostly chopping the ham and onion.

Recipe by Cooking Light January 1996

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Recipe Summary

Yield:
5 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans, and place in a Dutch oven. Cover with water to 2 inches above beans. Bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; set aside. Wipe pan with a paper towel.

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  • Heat oil in pan over medium heat. Add onion, ham, jalapeño pepper, and garlic; sauté 7 minutes or until onion is tender. Add beans, water, salt, and pepper; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.

  • Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return puree to pan; stir in parsley.

Nutrition Facts

381 calories; calories from fat 12%; fat 5.1g; saturated fat 1.1g; mono fat 2.7g; poly fat 0.8g; protein 25.2g; carbohydrates 60.7g; fiber 11.8g; cholesterol 12mg; iron 5.7mg; sodium 640mg; calcium 174mg.
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