Bean Broth

INGREDIENTS

• 1 CUP BACON, DICED
• ½ ONION, CHOPPED
• 2 CLOVES OF GARLIC, CHOPPED
• 6 CUPS COOKED BEANS WITH PLENTY OF BROTH
• 300 G PORK BELLY WITH SKIN
• CORN OIL, FOR FRYING
• ¼ BUNCH PARSLEY AND SCALLION, CHOPPED
• SALT AND GROUND PEPPER TO TASTE

PREPARATION

Fry the bacon in a heated pan. Add onion and garlic, stir-fry briefly and add the beans. Cook over low heat to intensify the flavours, for 40 minutes. Meanwhile, season pork belly with salt and ground pepper. Roast it in the oven at 180°C for 30 minutes, or until the skin is crispy. Blend beans in a food processor, pass them through a sieve and set aside. Cut pork belly into small cubes and fry in hot oil until it gets really crispy and crackling. Serve the soup with pork cracklings, sprinkled with chopped parsley and scallion.

IN DETAIL: “Caldinhos” (soups and broths served in small portions) are quite something in Brazil. Unlike meat, fish or vegetable stocks, made to enrich stew and casserole recipes, these appetizers served in mugs or bowls have a special place in the menu. Made from beans, beef feet, piranha or charru mussel, they are believed to promote virility, cure hangover and make ones “stronger”.