• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mutt & Chops

Food with purpose and sometimes re-purpose

  • Home
  • Previous Posts
    • Breakfast
    • Brunch
    • Entrée
    • Sides
    • Salads
    • Breads
    • Desserts
    • Snacks and Party Food
    • Drinks and Cocktails
    • Re-Purposed
    • Besides Food
  • About
  • Contact Mutt & Chops

Brazilian Black Beans and Rice

March 26, 2017 by Lori 10 Comments

Jump to Recipe Print Recipe

Brazilian black beans feature image

Black beans and rice is a dish every good Brazilian needs to know how to make before leaving home.  You can’t think of Brazilian food and not think of black beans and rice, or feijão com arroz, as it is called in Portuguese.  Growing up, I knew people who would eat it every day, usually for lunch, even if it was just as a side to accompany another dish.

I first made it for Steve even before we were married.  My future mother-in-law was very excited about my Brazilian heritage, and she asked me if I would be willing to cook a traditional Brazilian meal.  Of course, I said I’d be happy to cook a traditional meal.  And of course, that meal had to be black beans and rice.  There could be nothing more traditional.  And I paired it with some pasteis, even though in Brazil feijão com arroz is usually served with collard greens.  I really, really wanted to impress Steve’s family, so I went all out.

The meal was a success.  The next time I made black beans and rice for Steve, I served it with the collard greens and he was hooked.   When our boys came along, it was such a part of their mom’s culinary repertoire that to this day, Brazilian black beans and rice with collard greens represents mama’s comfort food like nothing else.  My guys can flat put away some food when this is what hits the table.

Brazilian rice is not plain white rice.  It is seasoned in typical Portuguese fashion with olive oil, garlic and onion. I won’t cover the steps to make it in this post, but I will include the recipe below.

let’s look at how to make Brazilian black beans and rice

Ingredients for Brazilian black beans

The black bean stew is simple, with very few ingredients.  As a matter of fact, when eaten as an everyday meal, it frequently does not include the sausage.  But we like it with the sausage, so I always include it.

Linguiça is a Portuguese sausage that I have been able to find in the local Asian supermarkets.  But for years I made this dish with polska kielbasa because I could not find linguiça.  It is just as delicious with the polska kielbasa, so don’t worry about using it as a substitute

The bay leaves are a must, however.  It would not taste like Brazilian black beans and rice without bay or laurel leaves.  In Brazil we use laurel leaves, but I discovered that bay leaves are much easier to find in American supermarkets, so I use them instead.

Black beans washed in a strainer

Start by washing your black beans and picking out any debris that may have gotten packed with the beans.

There is no need to soak the beans overnight, unless you are not using a pressure cooker.  Without a pressure cooker, this recipe takes much longer to make in order to properly tenderize the beans and thicken the stew.  So, I really recommend making it in a pressure cooker.

Sauté bacon, onions and garlic for the Brazilian black beans

Cut the bacon into 1/2″ pieces and cook until caramelized.   Add the onion and garlic.

Cook the bacon, onion, and garlic until the onion is softened.

Add beans and water to the bacon, onions, and garlic

Then add the beans, the bay leaves, and water to cover the beans.  I don’t add any salt because the bacon and sausage usually do a good job of salting the stew.  When I use polska kielbasa, I add no other salt.  Polska kielbasas are usually salty enough on their own to season the entire stew.  Linguiça is a little less salty, so I taste the stew at the end and adjust the salt at that time.

Cook on medium-high heat until the water starts to boil.  Then seal the pressure cooker and reduce heat to medium or medium-low.  Cook for 30 minutes after the pan achieves pressure and starts to hiss.  While the pressure cooker is working, make your rice.

After 30 minutes, release the pressure and open the pressure cooker.  Make sure most of the liquid is absorbed, the beans are tender and broken, and the stew is somewhat thickened.  If too much liquid has been absorbed, add a little more water at this point.

Add the sliced sausage and cook on medium-low for another 10 minutes or so, stirring occasionally.  In those 10 minutes, the stew sauce may thicken even more and the sausage will be heated through and will have released some of its salt.  At this time, test for seasoning and adjust accordingly.

Your black bean stew is ready, so it is time to get the rice!

Brazilian black beans final image

Create a base of rice and ladle the black bean stew over it.  Garnish with cilantro, and if you like, serve with orange slices.  Orange slices are a common complement to Brazilian black beans and rice.

If you have never had this dish before, it is hard to describe the unique flavors that combine to make this so delicious.  But once you do taste it, it will become a meal you’ll want to repeat, because there is nothing like it.  Hearty, full-flavored, thick and velvety.  It tastes like home.

Brazilian black beans feature image

I know you’ll love it too!

 

Brazilian black beans feature image

Brazilian Black Beans and Rice

Lori
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 6

Ingredients
  

  • FOR THE BEAN STEW
  • 1 pound dry black beans
  • 5 slices bacon sliced 1/2" thick
  • 2 bay leaves
  • 1 small onion chopped
  • 5 cloves garlic diced
  • 6 cups water
  • 1 pound linguiça Portuguese sausage or polska kielbasa, sliced 1/2" thick
  • Salt
  • Pepper
  • FOR THE BRAZILIAN RICE
  • 1/2 cup onions finely chopped
  • 1 large clove garlic diced
  • 1 tablespoon olive oil
  • 1 1/2 cups basmati rice
  • 3 cups water
  • Salt

Instructions
 

  • Wash the back beans in a strainer.
  • Remove any foreign debris that may have been packed with the beans.
  • Cook the bacon over medium heat until it is lightly caramelized and enough fat has been rendered to sauté the onions and garlic.
  • Add the garlic and onion, cooking until slightly softened.
  • Add the beans, the bay leaves, and the water.
  • Bring to a boil, then seal the pressure cooker and reduce the heat to medium-low.
  • Cook for 30 minutes after the pan has achieved pressure.
  • Meanwhile, make the rice by sautéing the onion and garlic in olive oil until aromatic.
  • Add the rice and toss to mix well.
  • Add the water and salt to taste.
  • Bring the rice mixture to a boil, then cover.
  • Reduce the heat to medium-low and cook until all the water is absorbed, the rice is tender, and the grains are fluffy and loose.
  • After the beans have cooked for 30 minutes, release the pressure, open the pressure cooker, and add the sliced sausage.
  • Cook on medium heat uncovered for 10 minutes, stirring occasionally.
  • Taste for seasoning and adjust salt if needed.
  • Serve over rice.

Notes

This is a pressure cooker recipe, but it can be made in a stew pot as well. If using a stew pot, soak the beans overnight. The cooking time may also be longer without the pressure cooker.

 

 

Thanks for sharing!

Filed Under: Entrée Tagged With: Bacon, Bay Leaves, Black Beans, Brazilian, Comfort Food, Garlic, Linguiça, Onions, Portuguese Sausage, Pressure Cooker, Rice, Traditional Brazilian Food

Previous Post: « Olive Oil Grilled Pastrami with Provolone
Next Post: Baked Tilapia with Parmesan and Panko Crust »

Reader Interactions

Other Posts

Wilted arugula and bacon salad in a platter
Back yard view
Watermelon cocktail in a glass with ice, garnished with a wedge of watermelon and mint
Feature image of salad on a plate with chopsticks
Combo White Pizza
Turkey lettuce wrap on a plate
Triple berry cream tart on a table
Prepared tomato watermelon feta salad on a serving platter

Comments

  1. Steven says

    March 26, 2017 at 4:51 pm

    I get to eat this amazing meal every other month or so. Each time, I overeat and tell myself I will not do that again. Then…

    Reply
  2. Karen Nichols-Rexwall says

    March 27, 2017 at 1:01 pm

    I also like to add smoked pork ribs when I can find it. Just love this stuff and both the collard greens and black beans are packed full of iron.

    Reply
    • Lori says

      March 27, 2017 at 4:32 pm

      That’s a good idea, Karen. If I have leftover meats, like grilled pork chops or steak, I cube them into bite-sized pieces and throw them in to cook with the beans from the beginning. They get real tender, and add a lot of taste and texture.

      Reply
  3. Janel says

    April 7, 2017 at 9:59 am

    Ohh this looks like a good one as well. Easy and my husband will like the main ingredients. Beans and rice. Thanks for sharing.
    http://www.mymaynewardrobe.com

    Reply
  4. Lori says

    April 7, 2017 at 4:01 pm

    You bet, Janel! Let me know how he likes it!

    Reply
  5. Bill says

    May 2, 2017 at 9:51 pm

    I made this for my Brazilian partner who loved it. Even better, it helped us get over the fear of our pressure cooker. This recipe is one of those that just got even better the next day. Thank you!

    Reply
    • Lori says

      May 3, 2017 at 7:09 am

      I’m glad you both liked it, Bill. You’re right. It does taste even better the next day. I’m also thrilled that it got you over the fear of using your pressure cooker. I love my pressure cooker and would not make a pot roast without it!

      Reply
      • Sandra murray says

        September 26, 2017 at 6:27 pm

        If you haven’t a pressure cooker can you please advise how to cook the beans … Many thanks

        Reply
  6. Sandra murray says

    September 26, 2017 at 6:25 pm

    If you haven’t a pressure cooker can you please advise how to cook the beans … Many thanks

    Reply
    • Lori says

      September 26, 2017 at 7:27 pm

      Hi, Sandra. I will admit that the recipes I share are the ones I cook for my family, and I have never made these beans without using a pressure cooker, because it goes SO much faster. Having said that, if I were to try to make them without a pressure cooker, I would likely soak the beans overnight, drain them, and then do everything the same except I would cook them in a Dutch oven and then let them simmer for 2-3 hours with the lid on. You not only want the beans tender, you want to get that thick, stew feel to it.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Mutt & Chops!

Lori and her two mutts

Hi! I love cooking tasty food from scratch, re-purposing leftovers, and trying food from different cultures. Oh! And I love my little mutts too! Read more…

Subscribe for email updates of new recipes!




Top Posts & Pages

  • Shrimp spring rolls on a cutting board, with mint sprigs and peanut dipping sauce Lower Carb Shrimp Spring Rolls
  • Blueberry cheesecake shooters feature image Blueberry Cheesecake Shooters
  • Passion fruit mousse on doilies Passion Fruit Mousse – Quick and Simple
  • Feature image of the Béarnaise compound butter, with a slice cutt off, on a an antique cutting board. Béarnaise Compound Butter – The Flavor of Béarnaise Sauce without the Fuss
  • Kolache featured image Sausage Kolaches
  • Baked Portuguese pizza with one slice cut, portrait orientation Portuguese Pizza (Pizza à Portuguesa)
  • Baked parmesan and panko tilapia feature image Baked Tilapia with Parmesan and Panko Crust
  • Salmon and herb pizza feature image Salmon and Herb Pizza
  • Pizza biancaneve cut with a slice being served Pizza Biancaneve (White Pizza)
  • Balsamic fried cabbage in a serving bowl, feature image Balsamic Fried Cabbage with Applewood Smoked Bacon
  • Flatbread pizza feature image Flatbread Pizza with Beef, Mushroom, and Caramelized Onions
  • Feature image of plated cioppino in a bowl with grilled sourdough crostini Easy Cioppino – A Delicious Seafood Stew
  • Pork tenderloin sandwich with fries Iowa-Style Pork Tenderloin Sandwich
  • Brazilian Beef Stroganoff Brazilian Beef Stroganoff (Estrogonofe de Carne)
  • Platter of boneless, skinless chicken thighs Grilled, Boneless Chicken Thighs
  • Carrot Cake with Apricot Filling Carrot Cake with Apricot Filling
  • Pate chaud featured image Pate Chaud (Bánh Patê Sô)
  • Sliced sausage breakfast pizza on a pizza peel Sausage Breakfast Pizza with Country Gravy
  • Shrimp stuffed mushrooms Shrimp Stuffed Mushrooms
  • Feature image of polenta on a platter next to a glass of chardonnay Lori’s Fried Polenta

Search

Archives

By Category

By Date

Footer

Connect

Lori is a self-taught cook, homemaker, and a refugee from the corporate world. Read More…

Terms and Conditions
Privacy Policy
Cookie Information
Privacy Tools

© Lori Kemph and Mutt & Chops, 2016-2023. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lori Kemph and Mutt & Chops with appropriate and specific direction to the original content.

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. View our cookie information page for more information. You can opt-out if you wish. Accept Reject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
58 shares
  • 2
  • 7