Brazilian Black Beans
If you hang around Brazilians enough, you will come to know that one of their favorite foods is rice and black beans. Even better than just the plain black beans is feijoada (recipe coming soon) which is your typical black beans with an assortment of meats added to it and cooked together into a rich black bean stew, is the best way I can describe it.
Black beans is so much a part of the brazilian culture, its eaten in most household everyday. A typical traditional meal would be something like white rice, black beans and fried chicken filet or rice, black beans and a fried beef filet etc.. In American we don't tend to eat beans nearly as much as is common in the Brazilian custom, but tasting that delicious combination of freshly made white rice with the perfect creamy textured black beans nicely spooned on top... It surely makes you adapt to the Brazilian way, you'll want it all the time : - )
Black beans is actually pretty simple to make, Its even easier when using and pressure pot. But if you don't have one or simply don't like using it (Like Me LOL) It can also be done in a normal pot and will only take an additional 30 minutes if that. Kidney beans, Lima Beans, pinto Beans, Black Peas (beans) etc. It's all made the same way. I use the same methods that I use in making my black beans to every other bean I make. Here is how:
Brazilian Black Beans
Servings: 8 Servings
Prep Time: 10 minutes
Total Time: 1 hour 30 minutes
Source: Elise Jackson
Bag of Black Beans
2 garlic cloves (crushed)
1 polska sausage (linguica) Sliced 1/2 in thick
salt (to taste)
Rinse beans well in running water, carefully looking through to see if there are any little stones in there. (That is an important step to not leave out because I've seen countless times tiny stones in the midst of the beans. Imagine bitting down on your food and bitting into that stone.... Horrible)
Now place your rinsed beans and your polska sausage into the pot and fill 3/4 of the pot with water. If you are using a pressure pot, fill it with water only until the line. (heres a tip: If you are making feijoada. All you do is place all of your meat into the pot at this step. That is the only thing that you would do differently)
Cook on high heat for 35 - 40 minutes if using a pressure pot and for 50min - 1 hour if using a regular pot. You will know that it is ready when you use a wooden spoon and squash the beans along the side of the pot. If the beans are soft they are cooked, if it is still a little hard then leave it cooking an additional 10 - 15 minutes or until they are soft enough.
Use your wooden spoon and squash the beans along the sides of the pot. Do this for about 5 minutes. This thickens the water and makes the water turn into a sort of chocolatey look. Continue cooking on medium low heat for another 10 minutes more or less or until you notice the the water becoming a thicker sauce. season with salt.
In a small pot cook your garlic in a little olive oil for a few seconds just enough to release the flavor and then pour that garlic into your beans. Stir it in and your ready to serve.
Goes great with plain rice, find a good rice recipe here.
From my kitchen to yours