Best 8 Brazilian Black Beans Recipes

FEIJOADA(BRAZILIAN BLACK BEANS)

Steps:

• The night before, soak the beans in a large bowl with water to cover at least 3-4 inches.
• Soak the carne seca in water to cover.
• The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches.
• Bring the beans to a boil in medium heat.
• Meanwhile, cut the carne seca into 1-inch pieces.
• Cut the sausage into 1-inch pieces.
• (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.
• Add the carne seca, sausage, ribs and bay leaves to the beans.
• Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep beans covered.
• Keep an eye on the beans so they don't burn at the bottom!
• Chop the onion and garlic.
• Heat the olive oil in a cast iron skillet over medium heat.
• Add the onion and garlic and cook until golden brown.
• Add two ladlefuls of beans and mash them.
• Put this back into the pot.
• It will thicken and season the beans.
• Continue to simmer gently for at least another hour, adding water as necessary.
• A good feijoada should have a creamy consistency when done.
• Remove the bay leaves.
• Some people take the meats out at this point and serve them separately on a platter.
• I like to leave them in with the beans, it keeps them hot.
• Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!
• To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top.
• Arrange oranges and couve around the sides.
• Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.

FEIJAO NA PRESSAO (BRAZILIAN BLACK BEANS IN THE PRESSURE COOKER)

Steps:

• Place water, black beans, onion, ham bouillon, and bay leaf in a pressure cooker. Close cooker securely and bring to high pressure according to manufacturer's instructions. Cook for 15 minutes after steam starts to escape. Remove from heat and allow cooker to release pressure naturally.
• Heat olive oil in a skillet over low heat. Add garlic; cook and stir until golden, about 1 minute. Stir oil and garlic into beans. Remove bay leaf and season beans with salt.

FEIJOADA - BRAZILIAN BLACK BEANS WITH SMOKED MEATS

Steps:

• Preparation:
• 1.Soak the beans overnight in cold water. In a separate bowl, soak the beef jerky overnight, changing the water 2 or 3 times.
• 2.Place the beans in a large pot and cover with water. Add the ham hock and the dried beef. Simmer for 2 hours, or until beans are cooked but firm. Remove the ham hock and discard.
• 3.Add the rest of the meats and the bay leaf to the beans and simmer for 30 minutes, adding hot water if necessary to maintain an inch of water over the beans.
• 4.Heat the oil in a skillet and cook the onions and garlic until soft and golden. Add the parsley, and season with the cumin and salt and pepper to taste.
• 5.Add 3/4 cup of the bean mixture to the skillet and mash the beans with the onions. Add the this mixture back to the beans and meat. Simmer for 30 minutes more.
• 6.Remove the meats from the beans and cut them into smaller pieces or thin slices.
• 7.Arrange the meats on a platter, grouped by type. Serve the beans in a separate bowl. Serve with Brazilian-style rice, collard greens, pepper sauce and orange slices.

BRAZILIAN BLACK BEANS

Steps:

• In a medium saucepan, heat the beans, adding a little more water if necessary to make a nice soupy consistency. When the beans are very hot, add the salt and pepper and taste for seasoning. Remove from the heat and serve in large shallow bowls, drizzling each portion with a little dende oil, a little Crema, and scattering some cilantro around the edges of the plate.
• Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.

BRAZILIAN BLACK BEANS

Steps:

• In a 6-quart Dutch oven or other heavy pot, combine beets, beans, and enough water to cover; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until beets are tender, 45 minutes to 1 hour (add more water to cover, if needed).
• Transfer beets to a bowl; when cool enough to handle, peel and dice. Continue to cook beans until tender, about 1 hour more; pour off any excess liquid.
• Finely chop garlic, and sprinkle with salt. Using a chefs knife, press a flat side of blade back and forth across garlic to make a paste. In a small skillet, heat oil over medium; add garlic paste, scallion, and cilantro. Cook, stirring frequently, until scallion has softened, 2 to 4 minutes.
• Stir scallion mixture into beans; cook over medium until flavors have blended, about 5 minutes. Serve beans and beets over rice, topped with scallion and cheddar, with lime wedges alongside.

FEIJOADA (BRAZILIAN BLACK BEANS)

Steps:

• 1. In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes.
• 2. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered.
• 3. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed. To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices.

BRAZILIAN BLACK BEANS- "FEIJAO"

Steps:

• 1. In a crock-pot, place the sorted beans (watch out for small pebbles. I have found the Goya brand be to the best for debris-free beans). Cover with enough water (about an inch below the lid rim) and set on "hi" for overnight. Check in about four hours to make sure there is still enough water. Once the beans are soft enough (the next day or when you get home from work the following evening) prep a large pot for the actual dish.
• 2. Chop the garlic, the Fri-Chik, the tomatoes, and get the bay leaves out to be added to the pot. In the pot, heat the olive oil and then add the garlic, bouillon cubes, salt and vegemeat. Don't let the garlic burn. Stir and add the bay leaves. Pour/dump in the beans, don't add water. Mix well.
• 3. In a small pan, saute the chopped tomatoes with some minced garlic. When soft, take that mixture, about a cup of the beans (along with some of the water) and place in a blender. Whiz to a thick water-like consistency, pour directly into the main pot. Mix well, lower the heat. Allow to simmer and add water when necessary to maintain a thick, soupy consistency. Taste-test for saltiness.
• 4. Serve over rice along with salad and an entree. :)

BRAZILIAN BLACK BEANS

Steps:

• In a Dutch oven or heavy 5-quart pot, combine beets, beans, and enough water to cover; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook (uncovered) until beets are tender when pierced with the tip of a sharp knife, 45 minutes to 1 hour (add more water to cover, as needed).
• Transfer beets to a bowl; when cool enough to handle, rub off skins with paper towels, then cut into dice. Continue to cook beans until tender, about 1 hour more; pour off any excess liquid.
• On a cutting board, finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. In a small skillet, heat oil over medium; add garlic paste, scallion, and cilantro. Cook, stirring frequently, until scallion has softened, 2 to 4 minutes.
• Stir scallion mixture into beans; cook over medium heat to allow flavors to meld, about 5 minutes.
• Serve beans and beets over rice, with lime wedges alongside; garnish each portion with cheese, chopped scallion, and a sprig of cilantro.
• Making Ahead
• The dish can be prepared through step 4 up to 3 days ahead; let cool completely before refrigerating in an airtight container. Reheat over medium before serving.