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


Recipe Summary test

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


Ingredient Checklist


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.

  • 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.