Caldinho de feijão (black bean soup)

Method

1. Dice the bacon and chop the onion and garlic. Drain and rinse the beans.
2. In a pan over medium heat, fry the bacon in the olive oil for 6 to 8 minutes until crisp. Lift out half with a slotted spoon for the topping.
3. In the fat left in the pan, soften the onion for 4 minutes and the garlic for 1 minute. Add the beans, bay leaf and 600 ml of water and simmer for 10 minutes.
4. Remove the bay leaf and blend with a stick blender until smooth; for a silky bar-style caldinho, pass it through a fine sieve.
5. Return to low heat and simmer for 5 minutes, stirring, until it runs off the spoon in a continuous stream: if thick, add boiling water a little at a time; if thin, reduce a few more minutes. Season with salt and pepper (the bacon is already salty).
6. Serve in bowls or mugs topped with the reserved bacon and chopped chives.