Best Brazil Nut Refried Beans Recipes

TUTU DE FEIJãO (BRAZILIAN REFRIED BEANS)

Steps:

• Soak the beans overnight: Place the beans in a large bowl and cover with cold water. Cover with plastic and refrigerate overnight.
• Cook the beans: Drain the soaked beans and transfer to a large Dutch oven. Add the 6 cups of water and bay leaves. Bring to a boil, over medium-high heat, then cover and reduce the heat to low. Simmer until beans are very tender, 1 hour to 1 hour 30 minutes.
• Instant Pot method: If you prefer using a pressure cooker, combine the beans, water and bay leaves in the bowl of your cooker. Cover and turn the vent to the sealed position. Cook at high pressure for 25 minutes. When done, let the steam pressure naturally release for at least 20 minutes before removing the lid.
• When beans are cooked, reserve 2 cups of the cooked beans, without liquid.
• Transfer the remaining beans with 2 cups of the cooking liquid to the jar of a blender. Blend until smooth. If you prefer a chunkier tutu de feijão, you can just mash the beans using a potato masher. Reserve.
• Heat the olive oil, over medium heat, in a large skillet. Add the bacon and cook until golden brown, 6-8 minutes.
• Add the chopped onion and garlic and cook until softened, about 2 minutes.
• Add the reserved cooked beans and sauté with the aromatics for a couple of minutes.
• Stir in the puréed beans.
• Slowly add the cassava flour, stirring constantly, until you reach the desired thickness. You might not need to use the whole amount, or you might need more. It depends on how creamy or thick you like your tutu.
• Season with salt and pepper to taste. Stir in the chopped parsley.
• Serve immediately.

FEIJOADA (BRAZILIAN BLACK BEANS)

Steps:

• 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. 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. 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 and farofa.
• In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat.

REFRIED BEANS

Steps:

• Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
• Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
• Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.