Beans and rice are a regular on my menu, but I’m always down for trying out new ways to make them. And since I’m trying our Brazilian recipes this week, I simply had to try this recipe for Brazilian Black Beans. What else would I serve with Garlic Butter Brazilian Steak? I don’t make black beans with a proper recipe–I just add ingredients and taste to see if everything works. This recipe uses some of the ingredients I normally use plus a few that I don’t. So let’s find out what Brazilian black beans are like!
These nutritious and filling Brazilian black beans are a cooked with onions and garlic and seasoned perfectly with coriander, cumin, and oregano. What’s not to love?
I always use canned black beans, but this recipe calls for dry beans. No problem there as the dry black beans were easy to find, as were all the other ingredients I had to buy (garlic, onion, and chicken broth). All the other ingredients were in my pantry.
I don’t cook with dry beans very often because they need to be soaked for so long, but this recipe includes a really easy quick soaking method. Instead of soaking for hours or overnight, my beans were soaked in one hour.
Although the soaking time is significantly cut down, this recipe does take some time. Here is how long it took from start to finish:
- 13 minutes to prep the beans
- 1 hour to soak the beans
- 1 hour to cook the beans
- 7 minutes to prep the rest of the ingredients
- 15 minutes to finish cooking
- 2 hours 35 minutes total
Thankfully most of that is inactive time while the beans are soaking and cooking.
The instructions were very clear and easy to follow, so although this recipe takes a long time to make, it isn’t difficult at all. Just be sure to use a large pot so you have plenty of room to stir the ingredients without spills.