This soup can be made with any variety of dried beans. Even in Brazil, the choice of beans in this soup varies from region to region and from vendor to vendor. In Rio de Janeiro you're most likely to find black bean soup, and in the northeast of the country the most popular choice is carioca beans (similar to pinto beans).
This recipe starts with about three cups of basic Brazilian beans, already cooked. you can use those beans and some of their broth as the soup base. Either way you'll end up with a hearty and nourishing bean soup, enlivened and "Brazilianized" by the presence of coconut milk. The recipe makes a large quantity of soup, but it freezes marvelously, so you needn't worry about any going to waste.
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RECIPE - Bean Soup Brazilian Beach Style (Caldinho de Feijão)
3 cups approximately, cooked Brazilian-style beans, and their broth
3/4 cup (200 ml) coconut milk
1 small chili pepper, seeded and finely chopped (optional)
2 Tbsp chopped green onion, for garnish
2 Tbsp chopped cilantro, for garnish
2 Tbsp finely chopped red or green bell pepper, for garnish
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Combine the beans and their broth, the coconut milk and optional chili pepper in a large bowl, then blend them, in batches if necessary, until you have a homogenous mixture.
Pour the blended mixture into a large sauce pan and heat over medium heat. Bring just to a boil, reduce heat, and cook for about 10 minutes at a simmer.
Pour the hot soup in cups or mugs, and sprinkle the surface with chopped green onions, bell peppers and/or cilantro.
Serve immediately.
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