Feijoada - Brazilian Black Beans

These beans were so delicious! Even if you don’t use this recipe with Picahna, it’s one to try with other meals. It’s now a favorite in our kitchen!

Ingredients

• 1 lb Dry Black Beans (soaked overnight)
• 5 Cloves Garlic
• 1 Medium Onion
• 4 ounces Fresh Cilantro
• 5 Slices Bacon, raw (thick or pork belly slices are best)
• 4-5 cups Vegetable or Beef Broth, or Water (I used both beef and vegetable broth)
• 1 Bay Leaf
• 1 Cup Beef Bouillon (I used a single bouillon cube)
• 2 Teaspoons Salt
• 1 Teaspoon Ground Black Pepper

Instructions

1. Soak the beans: The night before, sort through the beans to remove any debris. Rinse with water in a strainer, then add the beans to a large bowl and cover with water. Soak overnight. When ready to cook, drain the beans.
2. Prepare the aromatics: Put the garlic, onion, and cilantro into a blender with 2 tablespoons of water and puree until minced. Add an additional tablespoon of water if needed.
3. Cook the bacon: Slice the raw bacon.
4. Combine ingredients: In a Dutch oven, large pot with a lid, or slow cooker, add the bacon, beans, beef bouillon, pureed mixture, bay leaf, salt, and pepper. Cover with enough broth or water to submerge the beans (about 4-5 cups).
5. Cook the beans:
• On the stove: Bring to a boil, then lower the heat to a simmer. Cover and cook for 1 1/2 - 2 hours, or until the beans are tender and the liquid has reduced to a thick consistency.
• In a slow cooker: Set the slow cooker for 8-10 hours, depending on your schedule.
6. Serve and store: Once cooked, serve immediately or store in the fridge or freezer (see storage tips below).

Notes

• Canned beans: You can use approximately four 15oz cans of black beans in place of the dry beans. Make sure to rinse them before use.
• Storage: These black beans last 5-6 days in the fridge in a sealed container. They also freeze well—portion them into freezer bags, flatten them, and freeze for up to 6 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.
• Stove top instructions: Use a large pot or Dutch oven. Prep and add ingredients as described above, then bring to a boil, reduce heat to simmer, cover, and cook for 1.5-2 hours until tender. Alternatively, place the covered pot in a 400°F oven for 2 hours or until the beans are tender.
• Is this recipe gluten free? Yes, this recipe is gluten-free. However, always check ingredient labels to ensure they are gluten-free.
• Are these Brazilian Black Beans vegetarian? No, this recipe contains pork and beef. To make it vegetarian, omit the bacon and use vegetable broth.

Recipe Credit: EasyBrazilianFood.com