Best 2 Brazilian Black Beans Feijao Recipes
Welcome to a culinary journey to the vibrant kitchens of Brazil, where we will explore the secrets of preparing the beloved dish, feijão preto, also known as Brazilian black beans. Feijão preto is a staple in Brazilian cuisine, enjoyed as a main course or as an accompaniment to various dishes. With its rich, earthy flavor and versatility, this dish has captured the hearts of food enthusiasts worldwide. In this article, we will guide you through the intricacies of cooking feijão preto, providing you with tips, techniques, and the best recipe to create an authentic and delectable Brazilian black bean dish. So, let's embark on this culinary adventure and discover the secrets of cooking the perfect feijão preto.
Here are our top 2 tried and tested recipes!
FEIJAO NA PRESSAO (BRAZILIAN BLACK BEANS IN THE PRESSURE COOKER)
Easy and simple Brazilian black beans recipe made in the pressure cooker, with no need for soaking. Delicious with rice or as a side to any Latin-inspired main. Serve hot.
Provided by Nina
Categories Side Dish Beans and Peas
Time 41m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 298.4 calories, Carbohydrate 33.2 g, Fat 14.3 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 2.1 g, Sodium 262.2 mg, Sugar 2.3 g
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. :)
Tips:
- Choose dried black beans that are small and shiny, without any cracks or blemishes.
- Soak the beans overnight in plenty of water, or for at least 6 hours, before cooking them. This will help to reduce the cooking time and make the beans more digestible.
- Rinse the beans thoroughly before cooking them.
- Use a large pot to cook the beans, as they will expand as they cook.
- Add plenty of water to the pot, at least twice the volume of the beans. You add more later in the cooking process if needed.
- Bring the beans to a boil, then reduce the heat to low and simmer for 1-2 hours, stirring them occasionally. Covered the pot for a gently boil.
- Add salt, garlic, onion, bay leaves, and any other desired seasonings to the pot during the last 30 minutes of cooking.
- Once the beans are cooked, remove them from the heat and let them cool slightly before serving.
Conclusion:
Feijão preto (black beans) is a staple dish in Brazilian cuisine, and for good reason. It's a delicious, hearty, and versatile dish that can be served as a main course or a side dish. The best part is that it's relatively easy to make, especially if you have a pressure cooker or a slow cooker. Try this delicious Brazilian black beans recipe today and enjoy a taste of this classic dish.
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