Sopa de Feijão Preto com Camarão
A hearty and flavorful black bean soup enriched with succulent shrimp, offering a comforting and nutritious meal. This dish combines the earthiness of black beans with the sweetness of shrimp, often seasoned with local spices.
🧂 Ingredients
- 500 g Black beans(dried, soaked overnight or canned)
- 300 g Shrimp(peeled and deveined)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 1.5 liter Vegetable broth
- 2 tbsp Palm oil
- 1 tsp Cumin
- 1 tsp Paprika
- 0.5 tsp Chili powder(or to taste)
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro
👨🍳 Instructions
- 1
If using dried beans, cook them until tender. If using canned beans, rinse and drain them.
- 2
Heat the palm oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic, diced tomatoes, cumin, paprika, and chili powder. Cook for another 2-3 minutes until fragrant.
- 4
Add the cooked or canned black beans and the vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
- 5
Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Return the pureed soup to the pot.
- 6
Add the shrimp to the soup. Season with salt and black pepper to taste. Cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
- 7
Serve hot, garnished with fresh cilantro. This soup is often served with a side of rice or crusty bread.
💡 Pro Tips
- ✓For a creamier soup, use an immersion blender directly in the pot.
- ✓Adjust the chili powder to your preferred level of heat.
- ✓If you don't have palm oil, you can use vegetable oil or olive oil, though palm oil adds a distinct West African flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like diced carrots or bell peppers.
- A splash of lime juice before serving can brighten the flavors.