BRAZILIAN BLACK BEANS- "FEIJAO"
This recipe can be mastered over time. It is called "Feijao" because it means that when you put meat (or vegemeat) in the recipe, you don't need anything else because the protein is sufficient. This is a common dish in Brazil and is quite good. I use a crock pot to help the beans really cook to the right consistency. The outcome...
Provided by Kirsten Machado
Categories Other Main Dishes
Time 10h
Number Of Ingredients 8
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. :)
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LUTAYA SALIMU
[email protected]Overall, I really enjoyed this recipe. The beans were delicious and I loved the smoky flavor from the bacon.
Rabia Fawad
[email protected]I'm not sure what I did wrong, but my beans turned out really mushy.
mlihles lihle61
[email protected]These beans are also great for meal prep. I make a big batch on the weekend and then eat them throughout the week.
King Khanrasel
[email protected]I love serving these beans with rice and a side of salad.
Annette M. Murphy
[email protected]These beans are a great way to add some variety to your meals.
The Superior School
[email protected]I'm allergic to bacon, so I used turkey bacon in this recipe. It turned out great!
Lemisia Hamalwa
[email protected]These beans are a great source of protein and fiber. They're also very affordable.
Wali Ahmed
[email protected]I made these beans in my slow cooker and they turned out perfect. They were so tender and flavorful.
Md Nazmul ahmed
[email protected]These beans were a bit too spicy for my taste, but I still enjoyed them.
Tricia Okungu
[email protected]I'm not a big fan of black beans, but I really enjoyed these. They were so creamy and flavorful.
Sakib hossen
[email protected]These beans were so easy to make and they taste amazing! I'll definitely be making them again.
Crispus Muthee
[email protected]I followed the recipe exactly, but my beans turned out too watery. I think I might have added too much liquid.
Osama Abbasi
[email protected]These beans were a little bland for my taste. I had to add some extra salt and pepper to make them more flavorful.
Brookeie cookie
[email protected]I've made this recipe several times and it's always a hit. The beans are so creamy and flavorful, and the bacon adds a nice smoky flavor.
ibrahim shah
[email protected]These beans are delicious! I made them for a party and everyone loved them. They're definitely a keeper.
Nakalyoowa Madina
[email protected]I love the way these beans taste. They're so rich and flavorful, and the smokiness from the bacon is perfect.
Fawaaz Oloriegbe
[email protected]The beans were easy to make and turned out so creamy and flavorful. I'm definitely making these again!
ahmed alazbat
[email protected]These beans were a hit! They had a delicious smoky flavor and the perfect amount of spice. I served them with rice and sautéed kale, and it was a complete meal.