You asked for different ways to cook beans, and I’m working on it! This is number two in my bean recipe series of I don’t know how many yet. Add this easy one to your 4HB artillery, and you’ll be able to eat off it for several days.
Editor’s note: I came here Tuesday night to add the photo that I was certain I took of my feijoada (I wrote the recipe out over a week ago, you see). Well, throw some egg on my face and call me yolked because I apparently didn’t take a photo, and – alas – I have eaten it all. This is more or less what it’s supposed to look like, but the photo isn’t mine. As soon as I make it again, I’ll post another!
I have to start this one off by saying I didn’t get this from a Brazilian. A woman I know in Paraguay (who is a fantastic cook) made this a lot while I was there. So if you’re Brazilian and this recipe offends you, please let me know how to change it to be more authentic!
- 1 small onion, chopped
- 1 red pepper, chopped
- 2 tbsp garlic (about 4 cloves), diced
- 1 lb. dried black beans
- 1/2 lb sausage (optional, but you know you’d love it)
- Start some water to boiling. You’ll need enough to cook the beans in, so probably 3 or 4 cups
- Saute onions, peppers and garlic in a bit of olive oil.
- Put everything into a crock pot and let it cook.
- When the beans are cooked (a couple hours), mash some of them so its a little thicker.
This recipe uses a slow cooker to do the heavy lifting, but you could also use a pot with a low simmer for a couple hours. A pot might be tastier because you can saute everything in it before adding the beans. That way you’ll catch all of that amazing flavor from the onions, peppers, and garlic.
For your non-4HB friends, make up some rice to eat this with. For you, this might be really delicious over some broccoli.