Brazilian Black Bean Recipe with coffee: A recipe present in all regions of Brazil, as a side order, or as the main course with added meat.
Being such a large country, Brazil, from region to region, has a very diversified cuisine.
However, one dish remains as an all-around National preference: Beans stew with rice as a side dish for protein sources, along with some salad and, or, vegetables.
The black-bean version of this combo is preferred in some states and eaten everywhere else as a second-choice option.
There is a lot of argument to which came first, the bean stew or The traditional Brazilian Feijoada
- 1 (12 ounce) package dry black beans, soaked overnight
- 1 1/2 cups chopped onion, divided
- 1/2 cup green onions, chopped
- 1 clove garlic, chopped
- 2 smoked pork sausage, or same amount of beef jerky (watch the salt!)
- 8 ounces sausage, pork preferably
- 1/2 pound thickly sliced bacon, diced
- 1 tablespoon olive oil
- 2 bay leaves, crushed
- 1/8 teaspoon ground coriander (optional)
- salt and pepper to taste
- 1/2 cup warm Brazilian coffee brew, or to taste
- Heat the oil in a large pot or Dutch oven.
- Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes.
- Pour in the soaked beans and fill with enough water to cover beans by 3 inches.
- Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
- While beans are cooking, place the meats and in a pan and cook until browned.
- Add the rest of the onion. Cook until soft.
- (If using beef jerky, simmer for about 20 minutes with some to-taste water)
- Add to the beans.
- Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more.
- Add the warm Brazilian coffee.
- Let reduce in very low heat. The stew should be thick(ish).
If you use too salty meats, like the beef jerky, be careful not to ad too much salt to the stew.
This recipe can BE TWEAKED into an great chili by adding ground meat, some mild jalapeños and chili powder.
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