Brazilian Black Beans
The hissing of a pressure cooker is the very sound of my childhood kitchen. Not to be confused with Carioca beans which are actually pinto beans, Cariocas actually eat black beans almost every day. The secret to our black beans is seasoning it with a “refogado” which is a saute of garlic and onion added after the beans are cooked. Served at nearly every meal in, in nearly every home in Rio.
Equipment
Instant Pot
Cutting Board
Sharp Knife
Dutch Oven-style pot
Liquid Measuring Cup
Ingredients
1 pound of black beans (turtle variety preferred, or any small bean with a white speck on it)
4 slices (6 ounces) of thick cut bacon, diced
7 cups of water
2 bay leaves
2 tablespoons olive oil
2 cups diced onions
8 cloves of garlic
1/2 - 1 tablespoon salt
Servings: 12
Time: 80 minutes (mostly inactive)
Steps
Soak the black beans overnight (preferred for fall-apart beans, but definitely a minimum of 4 hours for them to cook properly).
Drain your soaked black beans and sort through them to remove any rocks.
Saute the bacon in the instant pot using the saute function for about 2-3 minutes.
Once its browned but still soft add the black beans, 2 bay leaves and 7 cups of water.
Cook on high pressure for 40 minutes and allow natural release for 20 minutes.
Meanwhile make your “refogado” in the dutch oven. Saute the onions in olive oil on medium heat until translucent about 6 minutes then add your garlic for another 4 minutes.
Add your beans to the refogado with the salt (to taste, I like a full tablespoon but you might start with less and see how it is for you). Simmer for a few minutes or until you achieve your desired thickness. Beans usually have a lot of liquid after cooking, but simmering will thicken, and as they sit in the fridge for a day (or if you are freezing batches) they will also thicken to perfection.
Serving Suggestion
Serve over white rice, with a side of collard greens, topped with a fried egg, and dazzled in hot sauce for my absolute favorite meal.
Notes
I use an instant pot for my beans so they will cook faster, but if you don't have one, you can also simmer on a stovetop for 1.5 - 2 hours. This big batch of black beans will keep for up to 5 days (and tastes better every day), but I also like to freeze portions. It freezes beautifully as a gift to your future self.
