Best Brazilian Black Beans and Rice

Brazilan Style Black Beans in Pressure Cooker

★★★★★5 from 6 reviews

• Author: Our Best Bites
 
• Prep Time: 10 minutes
 
• Cook Time: 40 minutes
 
• Total Time: 50 minutes
 
• Yield: 8-10 servings
 
• Category: Dinner
 
• Method: Pressure Cooker
 
• Cuisine: Brazilian

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Description

An easy recipe for black beans cooked in a pressure cooker. No soaking required! Can be served the traditional way over rice, or used for Latin dishes like burritos, fajitas, and salads.  Click Here for my Brazilian Style Rice Recipe.

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Ingredients

• 1 pound dry black beans
• 4 slices bacon (I like center cut bacon)
• 1 small-medium onion, diced
• 5–6 cloves garlic, pressed or minced
• 4 cups vegetable broth (can use chicken or beef, or even water instead)
• 1 cup water (more if desired, for “soupier” beans)
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• cooked white rice for serving (my Brazilian rice recipe will be live on Friday!)

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Instructions

1. Place beans in a fine mesh strainer and pick out any shriveled ones, along with any impurities.
2. Heat pressure cooker to medium-high heat (sauté setting for electric pressure cooker, medium heat on stove top for regular pressure cooker). While pot is heating, cut bacon into about 1/2-inch pieces. Cook bacon until lightly browned and starting to crisp. Add diced onion and cook, stirring often for 3-4 minutes. Add garlic and stir for about 30 seconds.
3. Add beans, broth and water, salt, and pepper. Stir to combine and secure lid. Cook on high pressure for 40 minutes, and then release steam from pot. If desired, lightly smash some beans on the side of the pot (this will thicken them), season with additional salt and pepper if desired, and let cool for a few minutes before serving. Serve over white rice.

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Notes

• Brazilian beans are typically served over rice. Add protein by pairing it with grilled steak or chicken, or tossing a fried egg on top (my favorite!).
• This recipe yields about 6 cups beans.
• One note about my method here- traditionally (at least from every single person that made beans and rice for me) Brazilians cook their beans in water in the pressure cooker and while they’re cooking, they saute the bacon, garlic and onion in a separate pan.  When the beans are done, they ladle in a few spoonful into the bacon pan and let it simmer away absorbing flavors, while lightly smashing the beans to thicken the mixture.  That entire mixture is then poured back into the bean pot where they finish seasoning and let everything cook up together.