Best Brazilian Black Beans Feijao Recipes

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

Feijao Na Pressao (Brazilian Black Beans in the Pressure Cooker) image

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

Ingredients

2 cups water
1 cup dry black beans
1 onion, chopped
1 cube ham bouillon, crumbled
1 bay leaf
¼ cup olive oil
1 teaspoon chopped garlic
salt to taste

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"

Brazilian Black Beans-

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

Ingredients

1 lb black beans
5 roma tomatoes
3 oz vegetable bouillon cubes
3 clove garlic
3 bay leaves, dried
1/4 c olive oil, extra virgin
1 can(s) worthington fri-chik (or other vegemeat)
1 Tbsp salt (to taste)

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. :)