brazilian black beans recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best brazilian black beans recipe

I’m thrilled to share with you my favorite Brazilian black beans recipe, a staple in our household that never fails to impress. As a busy mom, I’m always on the lookout for recipes that are not only delicious but also easy to make and packed with nutrients.

This recipe checks all the boxes and has become a go-to for me when I need to feed my family quickly and healthily. The dish hails from the northeastern region of Brazil, where it’s known as feijoada, and is typically made with pork or beef.

However, I’ve adapted it to be vegetarian-friendly by using tender portobello mushrooms instead of meat. The result is a hearty, flavorful stew that’s perfect for any occasion, whether it’s a family gathering or a cozy night in with the kids.

One of the things I love about this recipe is the way the black beans absorb all the rich flavors of the dish, making each bite feel like a hug in a bowl. And let’s not forget about the health benefits – black beans are an excellent source of protein, fiber, and antioxidants, making this recipe a great option for those looking to eat more plant-based meals.

But what really sets this recipe apart is the technique used to cook the beans – by simmering them in a flavorful broth until they’re tender, we’re able to bring out their natural sweetness without adding any extra sugar. It’s a game-changer for anyone who’s struggled with cooking dried beans in the past.

Brazilian Black Beans (Feijoada-style)

4.7 from 1561 votes

A hearty and flavorful Brazilian black bean stew, often served with rice, collard greens, and farofa. This version is a simplified take on the classic feijoada, using smoked meats for depth of flavor.

Prep Time20 mins
Cook Time2 hours
Resting Time0 mins
Total Time2 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beans

1 lb (450g) dried black beans, rinsed and picked over
8 cups water
1 bay leaf

For the Stew

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 lb (225g) smoked sausage (like linguica or kielbasa), sliced into rounds
1/2 lb (225g) smoked pork ribs or ham hock
1/2 cup chopped fresh cilantro
Salt to taste

👨‍🍳Directions

1Place the black beans in a large pot and add 8 cups of water and the bay leaf.
2Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, or until the beans are tender but not mushy.
3Check occasionally and add more water if needed to keep beans submerged.
4While the beans cook, heat the olive oil in a separate large pot or Dutch oven over medium heat.
5Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
6Add the minced garlic, cumin, smoked paprika, and black pepper, and cook for 1 minute until fragrant.
7Add the sliced smoked sausage and smoked pork ribs to the pot with the onions.
8Cook for 5 minutes, stirring occasionally, until the sausage is lightly browned and the meat is heated through.
9The fat from the meats will help flavor the base.
10Once the beans are tender, carefully transfer the cooked beans and their cooking liquid to the pot with the meat and onion mixture.
11Stir to combine.
12Bring the stew to a gentle boil, then reduce heat to low and simmer, uncovered, for 30 minutes.
13The stew will thicken slightly and the flavors will meld together.
14Remove the smoked pork ribs from the pot and shred the meat from the bones, discarding the bones and any excess fat.
15Return the shredded meat to the stew.
16Stir in the chopped cilantro and season with salt to taste.
17Simmer for 5 more minutes, then remove from heat.
18The stew should be thick and rich, with beans that are creamy but still hold their shape.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 3g🥩Protein: 25g

📝Notes

For a vegetarian version, omit the smoked meats and add 1 tablespoon of smoked paprika and a pinch of liquid smoke. Serve with white rice, sautéed collard greens, and farofa (toasted cassava flour).

Watch Video Of How Brazilian Black Beans (Feijoada-style) Works

This Brazilian black bean recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner. The best part?

It’s incredibly easy to reheat and serve again without losing any of its rich flavors. Simply refrigerate or freeze leftovers for later use and enjoy them whenever you need a comforting meal.

❓ Frequently Asked Questions About Brazilian Black Beans (Feijoada-style)

Q: What type of black beans should I use for this recipe?

A: For this recipe, you can use either dark kidney beans or pinto beans. Both types will give you a delicious and authentic flavor. However, if you want to get really traditional, go with dark kidney beans – they have a slightly sweeter flavor that pairs perfectly with the portobello mushrooms.

Q: Can I use canned black beans instead of cooking dried beans?

A: While canned black beans are convenient, they can’t compare to the depth of flavor you get from cooking dried beans. If you’re short on time or don’t want to deal with soaking and cooking dried beans, you can use canned black beans as a substitute. Just be aware that they’ll have a softer texture and less robust flavor.

Q: How long does it take to cook dried black beans?

A: Cooking dried black beans from scratch takes about 1 hour and 15 minutes – but trust me, it’s worth the wait! To save time, you can soak them overnight and then cook them in the morning. This will reduce cooking time by about half.

Q: Can I add other vegetables to this recipe?

A: Absolutely! While portobello mushrooms are essential to this recipe, you can add other vegetables like diced bell peppers or chopped cabbage to make it more colorful and nutritious.

Q: Is this recipe suitable for vegans?

A: Yes! This recipe is vegan-friendly – simply omit the parmesan cheese (if using) and serve it without any animal products.

Q: How do I store leftover feijoada?

A: Leftover feijoada can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat it gently over low heat until warmed through.

Similar Posts