Bean and Beef Soup
Bean and beef soup is a beloved tradition from the Brazilian countryside — one of those recipes that warms the soul and tells a story. In the bars and restaurants of cold cities like Curitiba and Gramado, it is a staple during winter, served piping hot and as comforting as it gets. The secret lies in fresh beans, prepared on the same day, which give the broth a thicker, more aromatic, and flavorful result. Beyond being cozy and satisfying, it is a complete and nutritious meal — rich in protein, fiber, and iron, keeping you energized and full for hours. A bowl of bean is, without a doubt, a hug in the form of food!
Ingredients:
- 500g carioca beans
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 500g lean beef (bottom round or top round), cut into small cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley and chives to taste
Directions:
Wash the beans thoroughly and soak them in cold water for at least 4 hours. Drain the water and place the beans in a pressure cooker, covering them with enough water. Cook on high heat for 10-15 minutes once the cooker comes to pressure.
In another pot, sauté the meat with the chopped onion and garlic in olive oil until browned. Season with salt and pepper to taste.
Once the beans are cooked, remove the bay leaves and blend everything in a blender or food processor until smooth and creamy.
Pour the bean purée back into the pot, add the meat, and simmer on low heat for a few more minutes.
Finish with chopped fresh herbs (parsley and green onions) and adjust the salt and pepper if needed.
Serve hot with toast. Bon appétit!
