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Brazilian Black Beans Soup

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Author: Ribas with Love


  • 1 lb dry organic black beans or 4 cans or cooked black beans
  • 1 box organic chicken broth
  • 1/4 lb pork belly
  • 1/2 tbsp salt
  • 1/4 cup oil
  • 2 bay leaves
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cumin
  • cilantro


  • Soak beans for 12-24 hours prior to cooking
  • Rince the beans in cold water and place them in a pressure cooker
  • Add some water until the beans are covered and to cover about 3/4 of the pot.
  • Add the remaining ingredients and cook for about 45 minutes.
  • Remove from heat and wait until all the pressure is released before opening the pressure cooker.
  • Serve immediately. It stays refrigerated for up to 5 days. Freezes well.
  • For canned beans instructions, skip the chicken broth and pork belly (that's just for flavoring anyway!) and go ahead and add the spices and flavorings. NOTE, If your canned beans are already salted DO NOT ADD MORE SALT!