Bar-Style Bean Soup Shot

Soak the Carioquinha Beans in water for a minimum of 6 hours to soften them.

Cook the beans in a pressure cooker, using the soaking water. Add more water if necessary, cooking until the beans are extremely soft—even beyond the usual tenderness—to ensure a high-yield broth.

In a separate pot, melt the butter along with a little oil. Sauté the chopped onion over low heat, being careful not to let it burn or develop dark spots.

Finely chop the white part of the scallions and add them to the sauté, letting them soften just slightly. The white part has a stronger flavor and aroma than the green part.

Incorporate the all-purpose flour into the sauté, stirring well to coat all the grains with the fat mixture and form a thickening base for the soup.

Add water to the flour base, stirring constantly, and bring to a boil. The more base (flour and fat) used, the more water can be added to increase the volume of the soup shot.

Roughly mash the cooked beans to help increase the soup yield before passing the mixture to the straining stage.

Pass the mashed beans through a fine-mesh sieve into a pot, using the back of a ladle to press firmly and prevent the skins from remaining in the final soup shot.

Combine the strained bean broth with the thickened base that was set aside. Bring the mixture to a boil, stirring until the formation of foam completely stops. Reduce the heat after this point.

Taste and adjust seasoning with salt and pepper, if necessary. The seasoning might already be complete based on the initial cooking.

Serve the bean soup shot hot, offering optional garnishes such as chopped parsley, scallions (green parts), cilantro, and bird's eye chili so each person can customize it to taste.