Traditional recipes

Brazilian black beans in the pressure cooker recipe

Brazilian black beans in the pressure cooker recipe

  • Recipes
  • Dish type
  • Side dish

Easy and simple Brazilian black beans recipe made in the pressure cooker, with no need for soaking. Delicious with rice or as a side to any Latin-inspired main.

3 people made this

IngredientsServes: 8

  • 180g black beans, rinsed
  • 500ml water
  • 1 onion, chopped
  • 1 bay leaf
  • 1 ham stock cube
  • 1 teaspoon chopped garlic
  • 4 tablespoons olive oil
  • salt to taste

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Place the beans, water, onion, bay leaf and crumbled stock cube in the pressure cooker. Cover and lock, then bring to pressure. Cook for 15 minutes after steam starts to escape, then remove from the heat and keep covered till the pressure has been lost.
  2. Meanwhile, fry the garlic in olive oil until golden. Open the pressure cooker and add the fried garlic. Remove the bay leaf, taste the beans and season with salt to taste. Serve hot.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (2)

by Buckwheat Queen

Very tasty beans. The ham flavor really sets this apart from other recipes. I had already soaked my beans overnight, and, even though I doubled the recipe, I still used my pressure cooker for 15 minutes. The beans were cooked just right, not overcooked-meaning they were soft enough to eat, but intact and held up to the sautéing at the end. I drained the liquid before adding the oil and garlic, but reserved it for future recipes. I ended up freezing the leftovers as these would be good as a side on their own or even as an addition to other recipes. Thank you for sharing this with us.-23 Apr 2016


Pressure Cooker Spicy Black Beans and Hearty Greens

Spicy black beans and hearty greens made in a pressure cooker are radiating with warm, intoxicating flavor. They are a cross between soup and chili, perfectly spiced with smoky chipotle chiles, mild tomato salsa, and green chiles, and rounded out with an ample helping of leafy greens. This recipe for Instant Pot spicy black beans is not only delicious it&rsquos good for you.

Hi there. I&rsquom Letty from Letty&rsquos Kitchen, the blog about seasonal vegetarian cooking and desserts with a healthier twist. I&rsquom delighted to share this pressure cooker recipe with you.

The way I see it, pressure cooking is the only way to cook beans. Even when you don&rsquot soak the beans before hand, you still save time. Soaked overnight before cooking, black beans cook in 13 minutes. Tack on sautéing onions and spices in the beginning, and adding greens at the end, in a realistic 40 minutes, you&rsquove got supper.

The vitamin-rich dark leafy greens can be arugula, beet greens, mustard greens, or a mess &lsquoo greens mix, like the ready-to-cook Southern greens you can sometimes find at Trader Joes. Five minutes after you stir the dark and leafies into the pot, what at first seems like too many greens melts, practically disappears, into the hot beans.

If you like, round out your pressure cooker spicy black beans and greens with salty cotija or feta cheese, or sour cream. In this recipe I offer a vegan garnish of jicama matchsticks, creamy avocado, and diced green chiles.

A lot of the flavor depth and smoky balance in these beans comes from the chipotle chiles in adobo sauce. Chipotles in adobo are smoked and dried jalapeños in a sweet and tangy puree of tomato, vinegar and spices. They&rsquore spicy hot, and a little goes a long way. Barbara uses them in her recipe for Pressure Cooker Chicken Tinga Enchiladas.

But have you ever bought a can of chipotles, used one or two, and then wondered what to do with the rest? Not any more. From now on, blend the spicy chiles right out of the can, with just enough oil to smoothen them out. Use what you need, and pop what&rsquos left in the freezer. (see instructions)

Your extra adobe red chipotle oil can jazz up vinaigrette, mayonnaise, pizza, and, of course, spicy black beans and hearty greens!


Brazilian Black Beans

Beans (feijão) are an incredibly important part of the Brazilian food culture. Typically they are served over rice for lunch (typically the big meal of the day) with vegetables and meat, and then leftover beans and rice are eaten for a light, but filling dinner.

The most common bean found in Brazil is a type similar to the pinto bean, known as feijão carioca, but black beans are widely used the the South East (particularly in Rio de Janeiro), and they hold a special place in Brazilian hearts because they are the key ingredient in Brazil&rsquos national dish, feijioada, a hearty been stew with beef and pork.

We will be sharing a recipe for feijioada another day, but for today we have a simple, daily style preparation for Brazilian black beans.

Bacon and a few aromatic ingredients are all you need for a warm and comforting, hearty and filling dish.


What is feijoada served with?

Feijoada is traditionally served with collard greens, slices of orange, rice and toasted manioc flour.

In my town outside of Madrid, there is no manioc to be seen and no collard greens either. Hence when serving Feijoada in my house I tend to serve it with some fried chard and orange slices and white rice.

I&rsquom actually not a huge fan of oranges so sometimes I serve it with lemon quarters! If chard is out of season I&rsquoll fry some kale instead with a dash of smoked paprika.


Instant Pot Feijoada (Brazilian Beans & Rice)

Serves: 8 Prep Time: 10 mins

Ingredients

  • 4 slices bacon, cut into 1/2 inch pieces
  • 1 medium onion, diced
  • 2 Linguisa (chorizo) Sausage Links, sliced
  • 5-6 cloves garlic, pressed or minced
  • 1 Lb dry Black beans
  • 5 tsp chicken bouillon
  • 5 cups water
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp tumeric
  • 1/2 tsp white pepper
  • 1/4 tsp cayenne
  • 1 tsp oregano

Instructions

1. Preheat the Instant Pot by turning on the sauté mode. Place beans in a fine mesh strainer, pick out any with impurities, and rinse.
2. Add the bacon, onion, sausage and garlic and stir for 2-3 minutes.
3. Add the beans, bouillon and water, and spices. Stir to combine and secure lid. Cook on high pressure for 40 minutes, and then release steam from pot. If desired, lightly smash some beans on the side of the pot (this will thicken them), season with additional salt and pepper if desired, and let cool for a few minutes before serving.

Notes

Serve over white rice, and with Brazilian Cheese Rolls.


<3 Sarah XO


Preparation

For the beans:

In a soup pot, heat the olive oil over medium-high heat. Add the bell pepper and onion and cook, stirring, until the onion begins to soften, about 3 minutes. Add the garlic and cook, stirring to making sure it doesn't burn, for another minute. Stir in the beans, vinegar, oregano, cumin, cayenne, and Tabasco. Reduce the heat to low, cover, and simmer until slightly thickened, 5 minutes more. Season with salt and black pepper.

For the rice:

In a large pot, heat the olive oil over medium heat. Add the garlic and cook, stirring to make sure it doesn't burn, until it is translucent, about 1 minute.

Stir in the rice and salt and cook, stirring to coat the grains with the oil and garlic, for about 2 minutes.

Pour in 3 cups water and cover the pot. Reduce the heat to low. Check the rice every 5 minutes or so to make sure there is still water and it hasn't been fully absorbed prematurely.

Let the rice simmer for about 15 minutes, and then check it again. It will likely be a little al dente. If the water has been fully absorbed, add another 1/2 cup and cook, covered, for 5 to 10 minutes more. After 20 to 25 minutes total cooking time, it should be tender and fluffy and the water should be fully absorbed.

When done, remove the rice pot from the burner and let it sit, still covered, for 5 minutes more.

Fluff the rice with a fork, garnish the rice and beans with fresh cilantro and serve.

Excerpted from At Home with Natalie: Simple Recipes for Healthy Living from My Family's Kitchen to Yours © 2018 by Natalie Morales. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Brazilian Style Beans

Today’s post is dedicated to my dear friend Laural, one of my best taste testers for this blog.

Laural and I work together and the other day she was complaining about beans. She said that she loves beans, but they make her feel bloated. I told her that I had the perfect recipe for her, and promised to send it to her as soon as possible. However, since these days my whole life revolves around this blog (even our weekly menu is based on the blog), I decided to make a post for those delicious Brazilian Style Beans so I can share it not only with Laural, but with all of you! :)

Beans are sacred for Brazilians. In Brazil we eat beans at least once a day, sometimes more. A typical lunch consists of rice, beans (we usually use carioca beans, but you’d also see other kinds of beans, like black beans for example), beef or chicken, salad and fries. I know you’re probably thinking: “Triple starch. What a heresy!” You can judge us, I don’t care! It’s delicious! Carbs are my friend!

So, since we eat a lot of beans, imagine if we hadn’t figured out a way to eliminate the bean’s gases. No fun, huh? Thankfully, we have a trick that will change your life (and your digestion) forever.

The trick is: the night before you plan to serve beans, wash them really well (having already picked through and discarded the damaged beans and stones. This is important!) until the water coming out is translucent. Then boil some water (enough to cover the beans) and soak over night. The washing plus soaking helps to eliminate the starch, which is the main reason for gas production.

I’m using carioca beans today, which are similar to pinto beans. But you can use any type of beans you’d like! :)

The picture above was taken the morning after soaking the beans overnight. Do you see how the water is “blurred’? That’s the starch! And sometimes you can see some gases floating in there as well!

Drain the beans and rinse them one more time. If you want, you could soak them again for a few more hours if you’re not ready to cook them.

To cook the beans, I use a pressure cooker. Every Brazilian owns a pressure cooker, mostly because we are lazy and don’t wanna stay all day in the kitchen. So if you are like me, go buy one now! :) If you don’t wanna go buy one (Why. ), you can totally cook the beans in a regular pot but it will take you 1.5 to 2 hours.

In the pressure cooker, add the beans (2 cups), 2 bay leaves and 8 cups of water. Let it cook over high heat until the pressure cooker starts “singing”, then lower the heat to medium. It should take 30 minutes for the beans to be cooked and al dente. Just turn the heat off, wait for the pressure to come out, then open and check on them. If they are not ready yet, keep cooking in increments of 15 minutes until they are tender.

Now that the beans are cooked, the fun begins! You can pretty much put whatever you want in your beans. People put sausage, pork, tofu, etc. I put bacon! I think the bacon adds flavor to the beans without overpowering the dish, because it’s a side dish after all. If I’m eating it as a main dish, then I might add some sausage. There’s also feijoada, which is a black bean stew cooked with all kinds of pork meat, but I’ll leave that for another post.

So, in a large skillet, add the chopped bacon and let it fry in its own fat. Once the bacon is golden, add the garlic and the onion and sauté until translucent. If it’s too dry, you can add some olive oil.

Take a ladle of beans (just beans without broth) and add it to the bacon/garlic/onion mixture. Cook it for a minute or so and, with the back of a wooden spoon, mash the beans a bit until they get kinda thick. The mashed beans will help thicken your beans and they will be absolutely amazing! So don’t skip this step.

Now you can either transfer this mixture to the rest of the beans or transfer the rest of the beans to this mixture. I chose to add the beans to the skillet, because my skillet was big enough. But either way would work!

Let the beans cook (over medium-low heat) until they thicken to the desired consistency. That should take anywhere from 10 to 20 minutes.

Season with salt, discard the bay leaves and serve with rice.

You can cook your beans ahead, freeze them and do the whole seasoning part (bacon, garlic, onions, etc) whenever you’re ready to serve them.

If I would be an organized person, I would always have beans in my freezer. Because beans are delicious, they are good for you and they make any meal better. There’s seriously nothing better than a plate with freshly cooked rice and beans. And your house/apartment will smell amazing!


Brazilian Style Slow Cooker Black Beans Ingredients

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  • Dried black beans—not canned black beans
  • Smoked sausage
  • Bay Leaf
  • Cumin
  • Kosher salt and black pepper
  • White vinegar
  • Bacon—make sure that it’s smoked!
  • Olive oil
  • Onion or garlic

Brazilian Style Black Beans and Rice

Many of you know both my husband and I spent about 2 years of our lives living in Brazil when we were in our twenties. We didn’t meet until we were both back in the states attending college at BYU, but that was definitely something that we loved having in common from the very start. I spent most of my time in southern Brazil (Curitiba, to be exact) but afterwards traveled to just about every corner of that beautiful country. Brazil and its different states are just as unique as those here in the United States. When it comes to food, each region has different specialties and customary dishes, but one thing you will eat no matter where you go, is arroz e feijão, aka Rice and Beans.

And just like you’ll find very different BBQ depending on where you travel in the US, you’ll find varying types of rice and beans in Brazil. But it’s something that most of the population eats every day, and I loved it. Where I lived in the south, black beans reign supreme, and the method of cooking them that I’m going to share with you today is how the local people would prepare them day in and day out. The beauty in this dish is the simplicity. It’s not a complicated thing in fact you won’t see any seasonings except for salt and pepper. The flavor comes from these three things: bacon, garlic, and onion.

The other thing that is standard in every Brazilian kitchen is a pressure cooker. Every household has one. I did a whole post about pressure cooking, here. Check it out and see what a great addition a pressure cooker is to your kitchen! I have both a stove-top pressure cooker and an electric pressure cooker, and I use my electric one more these days because I like being able to walk away, whereas I feel I have to babysit the stovetop one. But I’ve linked great options for both in my post, here. If you don’t have a pressure cooker, check out my recipe for Quick and Easy Black Beans it’s a twist on these traditional beans, using canned beans. Just as the name implies, they are so quick and easy! We also have a great slowcooker recipe, which you can find, here.

When it comes to using dry beans, most people like to soak them overnight because it cuts down on cooking time. Soaked beans will cook in a pressure cooker in about 10 minutes or so. The only problem with that is that I generally don’t think that far ahead. I’ve written this recipe for dry beans, straight out of the bag, because that’s how I make them the most often. I also like a thicker “sauce” on my beans, and using dry beans in a pressure cooker causes more splitting of the beans so it naturally thickens and I like that. Using dry beans, this will still be on the table in about an hour.

You’ll want to really carefully go through your beans and remove any impurities. It’s not uncommon to have little shrived beans and even tiny pebbles sometimes. You’ll also want to rinse them well.

One note about my method here- traditionally (at least from every single person that made beans and rice for me) Brazilians cook their beans in water in the pressure cooker and while they’re cooking, they saute the bacon, garlic and onion in a separate pan. When the beans are done, they ladle in a few spoonful into the bacon pan and let it simmer away absorbing flavors, while lightly smashing the beans to thicken the mixture. That entire mixture is then poured back into the bean pot where they finish seasoning and let everything cook up together.

I combine those steps and just start everything in my pressure cooker and cook it all together. Saves dirtying a pan and they always come out great, so I’m going with my rebel methods.

On that note- heat up your pressure cooker to saute and cook a few slices of bacon.

The bacon adds a smoky, meaty flavor and the rendered bacon fat is what we’ll use to cook the onion and garlic. Now let’s have a moment of silence to imagine onion and garlic sauteing in bacon grease. If anyone can create a candle with that smell I’ll buy it.

After that has cooked for a few minutes you’ll add your beans, salt and pepper, and the cooking liquid. Now, in Brazil they generally use water, but I like to use broth because I feel like it enhances the flavor really nicely. I call for vegetable broth here, but you could use chicken or even beef as well. I cook them for 40 minutes on high pressure and then immediately let out the steam after that.

This is a rather thick ratio when it comes to black beans, but that’s how I prefer it. If you’d like your beans “soupier” you can certainly add more liquid after they are done, or cook them with more liquid to start.

If you’d like to eat these in the traditional way, serve over Brazilian Style Rice.

This south American staple has become a staple in my own home and it’s now something my kids love eating as well. And although these are Brazilian black beans, they obviously go very well with other Latin dishes like burritos, fajitas, Southwest salads, etc.

If you want to turn this into a full meal, just pair it with some grilled chicken, beef, or fish. Or one of my favorites is Linguica sausage, which is eaten often in Brazil.

Easiest of all however, is one of my favorite comfort foods: rice and beans topped with a runny fried egg. That might sound strange but trust me, heaven in a bowl.

If you’re interested in more Brazilian food, you can check out a few other recipes, here!


Recipe Summary

Place beans, oil, 3 quarts water, and 1 teaspoon salt in a 6-to-8-quart pressure cooker.

Secure lid. Bring to high pressure over medium-high heat reduce heat to maintain pressure and cook 20 minutes. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.

Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.

Let beans stand in cooking liquid 30 minutes drain.


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This recipe is fantastic. I got it out of the Joy of Cooking many years past and have never forgotten how delicious it was. I had to google “ Brazilian Black Beans with Orange Juice” to find it again, as I no longer own that cookbook. I remember debating on the orange juice, whether or not to add. But it makes it !! I also no longer eat pork but I think I will still make it and eat it without the pork. Try it, authentic Brazilian or not, it’s awesome.

Here's an idea -- let's call this dish "Outrageously Delicious Black Beans of No Particular National or Ethnic Origin." I think the ratings will then be a lot higher.

This is not how Brazilian beans are made. Here is how I make them. Get 1 package dried beans black (or brown) soak them in water for 1-4 hours. They will absorb it so you may need to add more. Chop one onion. Crush 6-8 cloves of garlic. Finely chop 3 tablespoons of cilantro and 2 green onions. Sautee onions, cilantro, green onions and garlic in 1/4 cup of olive oil for about 5 minutes. Add 1tsp of oregano, 2-3 bayleaves and 1/2 tsp cumin. Then add beans and cover with water. After that I usally add about 1 TBSP salt and cook for at least one hour. It is best if you have a pressure cooker, it usually makes the beans more tender. I usally add more salt at the end to taste. You can also put meat in like chorico, linguica our salt pork. I would usually do that at the same time I add the beans. You can also add other vegetables like tomatoes or pepper, I would do that when I am sauteeing the other vegetables.

I just want to make a quick comment, this is not a typical (or at all) Brazilian recipe. The idea of adding cumin, cardamom, sherry, orange and serving this with sour cream makes no sense in that context, this is not a Brazilian flavor combination.

This is the best bean recipe I have ever tasted! I was surprised at how low it was rated overall in the review. But I see that the main criticism isn't of the dish itself but that apparently it is not authentic by the standards of Brazilian cuisine because of the ingredients that actually give it the unique and amazing flavor. Maybe if we just take "Brazilian" out of the name everyone will be happy.

We start with drained/rinsed canned black beans, and let them simmer in broth for a bit. Absolutely use crumbled chorizo for this (there is no substitute!), and save a smidge of the fat runoff for the veggie sauté. I use yellow onion (for antioxidant properties), Red Bell Pepper (because I hate green), and twice the garlic, because That Is How I Roll. I double the spice amounts, because I cook like I'm running the light show for a hair metal band. I drop an orange peel into the bean pot along with a can of ro-tel, and keep adding orange juice until I like the taste/texture. Your house will smell amazing. You should open your windows and make folks jealous.

I find it hard to believe that this recipe was intented to be feijoada. Actually, not even plain black beans are cooked this way in Brazil. Cumin, cardamom, orange juice and Sherry?! My guess is that the author took one too many caipirinhas before she wrote this. :-)

I am Brazilian and I assure the readers that this is not a true/real Brazilian recipe.You would come closer to the real recipe if the cumin,cardamon and the sherry are not included in it.

As a Brazilian I can tell you that it would be a cold day in Hell before any self respecting Brazilian cook would serve this. You're better off scraping the soles of your shoes and serving that on a dirty platter. That's just my opinion.

I'm no Brazilian, but it tasted good to me, even without any of the proper meats, all of which are unavailable here in Japan. Can't wait to try a real Feijoda.

Being a Brazilian living away from home I was looking for a good recipe. unfortunately this one is not authentic at all. Brazilians use a lot more meat (mainly cured pork), and add only salt and pepper to the dish. The side dish should be spicy. Too bad. Fortunately there are other recipes available. It's worth it to look for them under ⟾ijoada'.

for an authenic feijoada completea(the name of the black bean dish) a bit of linguica,sliced pork and sweet potato needs to be added. to be true to form you'll want to find a recipe for farofa..the toasted manioc flour that brasilenos spinkle on everything. you'll want to serve fluffy white rice and sauteed collard greens on the side.