Brazilian Black Beans

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Rice and beans are my husband’s favorite meal, so this is a dish I make often! I love that it makes a lot, so it;s great for a crowd and leftovers freeze well.

This is a delicious black bean recipe from my Brazilian/Argentinian cousin, Katia. She makes the best black beans, the 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.

This is a delicious black bean recipe from my Brazilian/Argentinian cousin, Katia. She makes the best black beans, the 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.
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4.67 from 3 votes
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Brazilian Black Beans

172 Cals 8.5 Protein 16.5 Carbs 8.5 Fats
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: Brazilian
This is a delicious black bean recipe from my Brazilian/Argentinian cousin, Katia. She makes the best black beans, the recipe handed down to her from her father, another great cook

Ingredients

  • Ingredients:
  • 1 smoked ham hock, or smoked pork chop 6 oz.
  • 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

Instructions

  • Soak bean over night. Discard water.
  • In a pressure cooker combine soaked beans, ham hock and bay leaves 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.

Nutrition

Serving: 1cup, Calories: 172kcal, Carbohydrates: 16.5g, Protein: 8.5g, Fat: 8.5g, Saturated Fat: 2g, Cholesterol: 10.5mg, Sodium: 26mg, Fiber: 5.5g, Sugar: 1g
WW Points Plus: 4
Keywords: Bean Recipes, Black Beans, Brazilian Black Beans, Pressure Cooker Recipes

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39 comments

  1. What do you do with the ham hock?

  2. So good. The chimichurri sauce really brightens the meal. It was a fun pantry meal.   

  3. Hi! How much parsley is 3/4 of a bunch?

  4. Husband loved these. I thought they were bland. I a beginner cook so didn’t know how to fix them for my taste.

  5. Delicious with the chimichurri sauce! Thank you!

  6. I just got an Instant Pot and would like to make this recipe. You said to bring to a boil first. Is this done in the Instant Pot. The recipe looks like it is for a regular pressure cooker. I haven’t tried the pressure cooking feature on my pot yet. I just used the saute’ and slow cooker feature. Thanks.

  7. Are soaking the beans really necessary?

  8. For the Instapot method, I just bought mine so wooo hoo this will be my first time trying it out. I wanted to know after you add the onion and cook for another 30 minutes is that on the Saute setting or how does that work? Just want to make sure I don’t mess it up.

  9. Pingback: Top 40 Instant Pot Recipes