Brazilian Black Beans

This is a delicious black bean recipe from my Brazilian/Argentinian cousin, Katia, from Food For Every Season. She makes the best black bean recipe handed down to her from her father, another great cook. Black beans are loaded with fiber. Try this over white rice with chimichurri sauce, for wonderful fusion of flavors from Argentina and Brazil.

If you are serving this over rice, 1 cup may be too much, adjust the points accordingly.

Brazilian Black Beans
Servings: 8 • Size: 1 cup • Old Points: 2 pts • Points: 3 pts
Calories: 138.1 • Fat: 5.1g • Protein: 7.6 g • Carb: 16.4 g • Fiber: 5.5 g
  • 1 smoked ham hock (or smoked pork chop)
  • 2 bay leaves
  • 1 lb package dried black beans
For the sofrito:
  • 1 large minced white onion
  • 3 cloves garlic chopped
  • 3/4 bunch of parsley finely chopped (no stems)
  • kosher salt and fresh cracked pepper to taste
  • 2 tbsp extra virgin olive oil
Soak bean over night. Discard water.
In a pressure cooker combine soaked beans, ham hock and bay leaves in a large pot and add enough water to cover beans at least 3 inches, about 6 cups. Bring to a boil, then cover and lock the lid. Cook 45 minutes in a pressure cooker on medium-low heat. After 45 minutes shut heat off and wait for the pressure to come out of the pot before removing the lid.
Meanwhile, in a large saute pan add oil; saute onion, garlic, and parsley on a medium heat. Add salt and pepper to taste and cook until onions are translucent, about 10-15 minutes.
Add onion mixture to the beans and cook uncovered 20-30 more minutes, or until beans have a thick consistency.