Brazilian Black Bean Soup with Meat, Made Comforting

Brazilian black bean soup is a hearty bowl of tender black beans simmered with beef, smoked sausage, vegetables, and warm spices. It takes inspiration from Brazilian bean dishes, including feijoada, but soup recipes vary by cook and region; this version is made to be spoonable, deeply savory, and satisfying with rice and bright, fresh garnishes.

Ingredients

1 lb (454 g) dried black beans, picked over and rinsed
8 cups (1.9 L) cold water, for soaking the beans
1 tbsp (15 ml) neutral oil, such as canola or avocado oil
1 lb (454 g) boneless beef chuck, cut into ¾-inch (2 cm) cubes
8 oz (227 g) smoked sausage, such as linguiça or kielbasa, sliced into ¼-inch (6 mm) rounds
1 medium yellow onion, about 1 cup (150 g) finely chopped
1 medium carrot, about ½ cup (70 g) finely diced
1 celery rib, about ½ cup (50 g) finely diced
4 garlic cloves, about 1 tbsp (15 g) minced
1 tsp (2 g) ground cumin
½ tsp (1 g) smoked paprika
2 bay leaves
6 cups (1.4 L) low-sodium beef broth
2 cups (475 ml) water, plus more as needed
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) ground black pepper
2 tbsp (30 ml) fresh lime juice, or to taste
¼ cup (15 g) chopped fresh cilantro, for serving
2 scallions, about ¼ cup (25 g) thinly sliced, for serving
1 lime, cut into 6 wedges, for serving
6 cups (about 930 g) cooked white rice, for serving (optional)

Instructions

Soak the beans. Put the rinsed beans in a large bowl and cover with 8 cups cold water. Cover the bowl and refrigerate for at least 8 hours. Drain and rinse the beans before cooking; discard the soaking water. This long soak helps the beans cook more evenly. If you cannot soak them overnight, see the quick-soak guidance in the FAQ.
Prepare the meat and vegetables. While the beans drain, cut the beef into even cubes and slice the sausage. Chop the onion, carrot, celery, and garlic. Keeping the beef pieces similar in size helps them cook at a similar rate, while smaller vegetable pieces soften into the broth.
Brown the beef. Heat the oil in a large, heavy Dutch oven or soup pot over medium-high heat. Pat the beef dry, then season it lightly with some of the measured salt and pepper. Brown the beef in a single layer, working in batches if the pot is crowded, for about 10 minutes total. Turn the pieces so several sides color; they do not need to cook through at this point. Transfer them to a plate. Crowding traps steam and prevents good browning, so allow space between pieces.
Soften the aromatics. Reduce the heat to medium. Add the onion, carrot, and celery to the same pot and cook for about 5 minutes, stirring and scraping up browned bits. Add the garlic, cumin, and smoked paprika and stir for 30 seconds, just until fragrant. If the pot looks dry, add a tablespoon of water rather than extra oil.
Build the soup. Return the browned beef and any juices to the pot. Add the drained beans, bay leaves, beef broth, 2 cups water, and the remaining measured salt and pepper. Stir, scraping the base of the pot, then bring the liquid to a gentle boil over medium-high heat. This should take about 5 minutes; reduce the heat as soon as it boils so the beans simmer rather than tumble vigorously.
Simmer until tender. Cover the pot with the lid slightly ajar and simmer gently for 1 hour 40 minutes, stirring every 20 to 30 minutes. Add water in ½-cup (120 ml) amounts if the beans are not submerged or the soup becomes thicker than you want. Add the sliced smoked sausage for the final 15 minutes of simmering. The beans should be creamy inside, and the beef should be tender enough to cut easily with a spoon. Check a large piece of beef with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this longer simmer should make the meat tender as well as safely cooked.
Adjust the texture and seasoning. Remove the bay leaves. For a thicker, more cohesive soup, mash about 1 cup (170 g) of beans against the side of the pot and stir them back in. For an even silkier texture, briefly blend 1 to 2 cups of soup and return it to the pot; keep the blender vent open and work carefully with hot liquid. Stir in the lime juice, taste, and add more salt, pepper, or lime as needed. If the soup is thicker than you prefer, loosen it with hot water or broth.
Serve. Ladle into bowls and top with cilantro and scallions. Add a lime wedge to each bowl, and serve with rice if desired. The soup should be thick enough to coat a spoon but still easy to ladle.

Tips

Choose the right pot and simmer. A heavy pot helps distribute heat and reduces the chance of beans scorching on the bottom. Once the soup reaches a boil, turn it down to a quiet simmer: a few small bubbles are plenty. Stir regularly, especially toward the end, when softened beans can settle and stick.
Season in stages. Broth and smoked sausage can both be salty, so begin with the listed teaspoon of salt and make the final adjustment after simmering. Lime is also best added near the end; its fresh acidity balances the rich meat without disappearing during a long cook.
Use linguiça if available, but do not worry if it is not. Brazilian linguiça has a distinctive seasoned, often garlicky flavor. Smoked kielbasa is a convenient substitute and gives the soup a smoky, gently peppery note rather than exactly the same flavor. Avoid adding extra smoked paprika until you taste the finished broth.
Do not add acidic ingredients too early. Lime juice or tomatoes added before the beans soften can slow their cooking. This recipe adds lime at the finish; if you want tomatoes, add them after the beans have become nearly tender.

Serving Suggestions

Serve the soup hot in wide bowls with cooked white rice on the side or spooned underneath. Rice turns the broth into a more substantial meal and gives the beans and meat a mild base. A crisp green salad or simply dressed shredded cabbage can add freshness; keep its dressing tangy and light so it does not compete with the smoky broth.

Set out lime wedges, chopped cilantro, and sliced scallions so everyone can finish their bowl to taste. If you like a little heat, offer a small dish of sliced fresh chile or a few drops of hot sauce. For a more traditional Brazilian-inspired spread, serve with sautéed collard greens and toasted farofa if available. Farofa is toasted cassava flour; it adds a dry, nutty crunch, but seasoned breadcrumbs are not an exact replacement and will taste more like bread than cassava.

Variations

Make it with pork: Replace the beef chuck with 1 lb (454 g) boneless pork shoulder cut into similar cubes. Brown it as directed and simmer until tender. Pork shoulder is a whole cut, so USDA FSIS sets its safe minimum at 145°F (63°C) with a 3-minute rest; the longer simmer is intended to tenderize it further.

Use canned beans for a faster pot: Substitute four 15-oz (425 g) cans of black beans, drained and rinsed, for the dried beans and soaking water. Add them with the broth after browning the meat, reduce the added water to 1 cup (240 ml), and simmer for about 60 to 75 minutes, or until the beef is tender. The beans will be softer and the broth may be less starchy, so mash some beans at the end if you want more body.

Make it without sausage: Leave out the smoked sausage and add ½ tsp (1 g) extra smoked paprika or a small pinch of ground coriander. The result will be less smoky and a little lighter in flavor; taste before adding more seasoning. You can also replace the sausage with an additional ½ lb (227 g) beef chuck, though the finished soup will have less of the cured, savory character sausage contributes.

Add greens: Stir in 3 cups (90 g) thinly sliced collard greens or kale during the final 10 to 15 minutes. They should be tender but still hold their shape. Collards give the bowl a Brazilian-inspired pairing with the beans, while kale is an easy-to-find alternative with a slightly different, more assertive flavor.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, divided among shallow airtight containers if you have a large batch. It keeps for 3 to 4 days in the refrigerator. The beans will continue to absorb liquid as the soup chills, so expect a thicker consistency the next day; stir in a splash of water or broth when reheating.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming throughout. Add liquid a little at a time to restore a spoonable texture. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. You can also microwave a serving in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot.

For longer storage, freeze the cooled soup in airtight, freezer-safe containers for up to 3 months for best quality, leaving a little headspace for expansion. Thaw it in the refrigerator overnight, then reheat to 165°F (74°C). The beans may soften slightly after freezing and thawing, but stirring or lightly mashing a few will bring the broth back together. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Do I have to soak black beans before making this soup?

Soaking is recommended here because it shortens the simmer and helps the beans cook more evenly, but it is not essential. For a quick soak, cover the rinsed beans with water in a pot, bring them to a boil for 2 minutes, turn off the heat, cover, and leave them for 1 hour. Drain and rinse before using. The beans may still need extra simmering time, so start checking tenderness after 1 hour 40 minutes and add hot water if needed.

Can I make Brazilian black bean soup in a slow cooker?

Yes, but brown the beef and soften the vegetables in a skillet first for better flavor. Transfer them to the slow cooker with the soaked, drained beans, broth, water, spices, and bay leaves. Cook on low until the beans and beef are tender, generally about 7 to 8 hours, then add cooked smoked sausage for the last 30 minutes. Slow-cooker models vary, so check that the beans are fully tender and the beef has reached a safe temperature before serving.

Why are my black beans still firm after simmering?

Beans can take longer if they are old, if the simmer is too gentle, or if acidic ingredients were added early. Keep them at a steady, gentle simmer and add hot water if they are not covered. Continue cooking in 15-minute increments until creamy. Avoid adding lime or tomatoes until the beans are tender, and do not rely on the recipe time alone if your beans need longer.

How can I make the soup thicker without blending it?

Use the back of a spoon to mash a cup or so of beans against the pot, then stir them into the broth. You can also simmer the soup uncovered for 10 to 15 minutes after the beans are tender, stirring often so the bottom does not catch. Remember that it thickens as it cools, so leave it slightly looser than your ideal serving consistency if you plan to refrigerate leftovers.

Is this the same dish as feijoada?

No. Feijoada is a well-known Brazilian black bean and meat stew, often made with a variety of pork cuts and served with rice and accompaniments. This recipe is a soupier, simplified dish inspired by those familiar beans, smoky meat, and serving flavors. Ingredients and methods vary among Brazilian cooks and families, so this is one practical version rather than a claim to represent every regional or household style.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).