- Prepare the Ingredients
Pick through 1 lb dried black beans for any stones or debris. Rinse well. Soak the beans using your preferred method (overnight in cold water or a quick soak). Slice 12 oz smoked pork sausage into half-moons. Chop 6 oz slab bacon into lardons. Finely chop 1 large yellow onion. Mince 6 garlic cloves. Measure out 6 cups broth, 2 cups water, 2 bay leaves, 1 tbsp kosher salt, 1 tsp black pepper, and 2 tbsp olive oil. Set 2 cups dry white rice aside for cooking separately.
- Sauté the Meat & Aromatics
Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook until it starts to crisp and render its fat, about 5-7 minutes. Add the sliced sausage and cook for another 3-4 minutes until browned. Using a slotted spoon, remove the meat to a plate, leaving the fat in the pot. Add the chopped onion to the pot and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Simmer the Beans
Drain the soaked beans and add them to the pot with the onions and garlic. Return the cooked bacon and sausage to the pot. Add 2 bay leaves, 1 tbsp kosher salt, 1 tsp black pepper, 6 cups of broth, and 2 cups of water. Stir well. Bring to a boil, then reduce heat to maintain a gentle, steady simmer. Partially cover the pot and cook for 1 to 1.5 hours, or until the beans are very tender. Stir occasionally and check the liquid level, adding a bit more water if it looks too dry.
- Thicken the Stew & Serve
Once the beans are tender, use a ladle to remove about 1.5 cups of beans (with a little liquid) from the pot. Transfer them to a bowl and mash thoroughly with a fork until a thick paste forms. Stir this paste back into the main pot. This is the key step for a luxuriously thick, silky stew. Let it simmer uncovered for another 10-15 minutes to meld and thicken. Meanwhile, cook the 2 cups of white rice according to package directions. Taste the stew and adjust seasoning with more salt and pepper if needed. Serve the black beans brazilian stew hot over fluffy rice, garnished with chopped fresh cilantro and with orange wedges on the side for squeezing over the top.
- Calories:520 kcal
- Protein:28 g
- Carbohydrates:55 g
- Sugar:3 g
- Salt:1.8 g
- Energy:2175 kJ
- Fat:22 g
Every time I catch the scent of black beans brazilian simmering with garlic and smoked meat, I’m instantly transported. It’s the smell of a kitchen full of laughter and the promise of a deeply satisfying meal. This particular recipe for black beans brazilian is my weeknight-friendly homage to Brazil’s iconic feijoada—rich, smoky, and soul-warming. Forget everything you know about bland beans; this is a symphony of texture and flavor waiting to happen in your pot.
The Legend Behind the Black Beans Brazilian
While a full-scale feijoada is a weekend-long celebration, this stew captures its spirit. The story goes that the dish was born from the ingenuity of enslaved people, transforming humble cuts of meat and beans into a cultural cornerstone. It’s a reminder that the most extraordinary food often has the most humble beginnings, built on patience and layered flavors.
The Secret to a Silky Brazilian Bean Stew
What makes this brazilian black bean dish truly special isn’t just the meat—it’s the texture. I simmer a portion of the cooked beans into a thick, glossy paste, which then gets stirred back into the pot. This one trick gives the broth a velvety, luxurious body that clings perfectly to every grain of rice. It’s the difference between a soup and a stew, between good and unforgettable.
The Pro-Tip: Build Your Flavor Base Slowly
Don’t rush the refogado—that initial sauté of onion, garlic, and meat. You want the pork to render its fat and become crispy, and the onions to soften and sweeten completely. This is the flavor foundation of your entire black beans recipe brazilian. If this base is anemic, the final dish will be too. Take your time here; let the kitchen fill with that irresistible, savory aroma.
Serving & Pairing: More Than Just a Bowl
Traditionally, this is served over white rice to soak up the glorious broth. But don’t stop there! A bright, tangy orange salad cuts through the richness beautifully. For a drink, a crisp, cold lager is classic, but a Caipirinha brings the whole experience home. The key is contrast: the rich, hearty stew needs fresh, acidic accompaniments.
Variations & Substitutions
This brazilian beans and rice recipe is wonderfully adaptable. For a brazilian bean soup, simply add an extra 2 cups of broth. Out of dried beans? Two (15-oz) cans of black beans, rinsed, work in a pinch—simmer for just 20 minutes to meld flavors. Vegetarian? Omit the meat, use vegetable broth, and add a teaspoon of smoked paprika for depth. You can even turn it into a brazilian black bean soup recipe by blending half the batch for a creamier texture. The core of this rice and beans brazilian recipe is its flexibility.
Make-Ahead & Storage Tips
Like most stews, this one tastes even better the next day. Let it cool completely before storing in an airtight container in the fridge for up to 4 days, or freeze for 3 months. The flavors have more time to marry and deepen. Reheat gently on the stovetop, adding a splash of water or broth if it’s thickened too much.
FAQs: Your Questions, Answered
Do I really need to soak the beans? For the creamiest texture and to reduce cook time, yes, I highly recommend it. A quick soak (boil for 1 minute, then let sit covered for 1 hour) works perfectly if you forgot to plan ahead.
What other meats can I use? This brazilian bean recipe is a great clean-out-the-fridge project. Smoked sausage, leftover ham hock, or even a few slices of thick-cut bacon are all fantastic. Check out Serious Eats for more deep dives on braising meats.
Can I make this in a slow cooker? Absolutely! Sauté the meat and aromatics first for best flavor, then add everything to the cooker. Cook on low for 6-8 hours.
So there you have it. My hope is that this recipe becomes a regular in your rotation, a reliable source of comfort and joy. It’s more than just beans and rice; it’s a story in a pot. Now, go warm up your kitchen. I’d love to hear how yours turns out in the comments below—tell me about your favorite variation! And for more global inspiration, browse our recipe collection.
