Sopa Fria de Feijão Preto

Name: Sopa Fria de Feijão Preto
Cuisine: Brazilian
Ingredients: 3 cups cooked black or cranberry beans, drained (see Note); 2 to 3 cups homemade or canned low-sodium chicken or beef stock; 2 to 3 cups homemade or canned low-sodium chicken or beef stock; 2 to 3 cups homemade or canned low-sodium chicken or beef stock; 3 cups cooked black or cranberry beans, drained (see Note); Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste; 1 tablespoon extra-virgin olive oil; 1 cup (about 14) small peeled shrimp; ¼ cup heavy cream; 1 tablespoon fresh lime juice; 6 to 8 thin lime slices; ¼ cup fresh or canned unsweetened coconut milk; ¼ cup fresh or canned unsweetened coconut milk; Malagueta pepper oil or hot pepper sauce to taste; Malagueta pepper oil or hot pepper sauce to taste

Cold Black Bean Soup

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Beans of any kind are always served hot in Brazil. This version of a traditional soup was served chilled on a very hot night and everyone admitted it was a refreshing change.

Ingredients

3 cups cooked black or cranberry beans, drained (see Note)
2 to 3 cups

Americas
Brazil
Rio de Janeiro
Soup
Spicy
Gluten-free

Method

Puree the cooked beans in a food processor or blender with a little of the stock. Place the mixture in a large bowl and whisk in 2 cups stock. If too thick, add a little more stock. Cover and chill.

Reserve 6 to 8 shrimp to decorate the soup and finely chop the remaining shrimp.

Coat a medium skillet with the olive oil and sauté the whole shrimp for 1 minute.

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