What to Eat: Feijoada (Brazilian Black Beans)

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!

Ingredients

  • 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)
  • salt

Directions

  • 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.

Bom proveito!

-j

Get 10 exclusive-to-you recipes delivered to your inbox for FREE!
Just sign up for the FMF newsletter, and watch your inbox!

Related Posts:

Over 3K people have already started - You can be next!

Is the food list on a slow-carb diet too restrictive for you? Do you get bored eating the same thing over and over again? Are you looking for something new?
 
By signing up to be on the FMF mailing list, you'll get my Favorite Slow-Carb Recipes series that I've designed specifically for my list members. Some of them include:
  • Spicy Lentil Stew
  • Thai Chicken & Peppers
  • my awesome (and freezable) breakfast casserole
  • slow-carb pizza
  • and more!
Your name and email address is all I need to start sending you your recipes!

Please like FMF on Facebook!


Comments

  1. hi! i’m brazilian and this is a great recipe. just one correction: you said “buen provecho”, but in portuguese you should say “bom proveito”. just thought you’d like to know ๐Ÿ™‚

    • Hi Maria, thanks for giving the recipe some Brazilian cred!

      I use “buen provecho” because of my connection to Paraguay (it’s on most, if not all, of my recipe pages). However I like the cleverness of writing it in Portuguese on this recipe. ๐Ÿ˜‰

      -j

Speak Your Mind

*

Notify me of followup comments via e-mail. You can also subscribe without commenting.