Brazilian Black Beans
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
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
- 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
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.
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
Freestyle Points: 2
Points +: 4