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Dobradinha with bacon, rich spicy Brazilian soup with white beans and beef
Spicy Brazilian dobradinha with bacon, white beans and beef mix

Dobradinha with Bacon

Author: Flavelo
Recipes Soups
In Brazil, Dobradinha is a true Sunday family meal. In this version, smoked bacon sets the tone, lending a deep flavour to the beef and creamy white beans. This is a 'slow food' dish: the longer you leave it bubbling on the fire, the thicker and tastier it becomes as the meat fibres become tender.
🕒 Prep Time 15 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Thick-walled pot or cast iron casserole dish
  • Wooden spoon

Allergen Information

⚠️ None

Instructions

1 ✓

Soak the white beans in plenty of water the night before. Drain off the soaking water the next day.

Tip: Rehydrating the beans shortens the cooking time and helps them soften evenly.
2 ✓

Dice the bacon, and fry in the olive oil in the pot until crisp and the fat renders.

Tip: Start frying the bacon in a cold pot, so more fat fries out (rendering), and it doesn't burn suddenly.
3 ✓

Add the chopped onion and garlic to the bacon fat. Sauté until translucent.

Tip: The sulphur compounds of the onion become sweet during caramelisation; this gives the base flavour.
4 ✓

Stir in the paprika, then immediately add the beef cubes. Sear the meat until it gets a crust.

Tip: The searing of the meat (Maillard reaction) deepens the flavour. Add the meat quickly after the paprika so the paprika doesn't burn.
5 ✓

Add the soaked beans, salt, pepper and water. Bring to the boil.

Tip: Be careful with salting, because the bacon is salty too!
6 ✓

Cook under a lid on a low heat for 1.5 - 2 hours until the meat is tender and the beans are soft.

Tip: Over the long time, the connective tissues (collagen) of the beef break down, making it soft.
7 ✓

When ready, let stand for 10-15 minutes before serving.

Tip: During resting, the fat rises to the top, and the sauce cools slightly and thickens.

Recipe FAQ

What meat should I use?
The recipe says 'beef', but classic dobradinha is made with tripe. If using meat, choose a juicier cut, e.g. shin or neck, which withstands long cooking.
What if it is too runny?
Take the lid off for the last 20 minutes so the water evaporates (reduction).

Ingredients

  • 500 g Beef (shin or neck) diced
  • 300 g White beans (dried)
  • 100 g Smoked bacon
  • 1 whole Onion
  • 4 cloves Garlic
  • 1 tsp Paprika
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 l Water
  • 2 tbsp Olive oil