Brazilian Black Beans
There are two ways to make this. I only do the crock pot version but I'll include the stovetop method in the notes below!
- 1 Tbsp Olive Oil
- 1 Onion Chopped
- 1-2 Cloves Garlic
- 16 oz Bag Blacks Beans pre-soak them the night before!
- 2 Bullion Cubes Knorr brand is recommended but I use Sams Club brand too
- 6 Bay Leaves
- 1 tsp Cumin
- 1 tsp Salt
- 6 oz Beef Kielbasa or some Chorizo Cut into bite-sized pieces
- 2 Cup uncooked rice
Vegetable Topping
- 1 large Cucumber
- 1 Red Onion
- 2-3 Roma tomatoes, chopped
- 3 green onions, chopped
- 1 Tbsp White vinegar
- 1 Tbsp Extra virgin olive oil
- salt to taste
Put the beans in a crockpot and fill it with water until the water is an inch above the beans (you can add water later if it needs it) . Heat crockpot on high for four hours.
Next, sauté the onion and garlic until onions are translucent. Then poor the onions into the crock pot with the beans.
Cook the rice. Then heat the Kielbasa or other type of sausage in a pan.
Serve the cooked beans over rice. Then top it off with the meat and vegetable mixture.
Stove Top Directions:
Heat olive oil in a large pot or Dutch oven. Add chopped onion, chopped garlic and kosher salt; cook and stir until softened, about 4 minutes. Meanwhile, rinse dry black beans in a strainer and remove any remnants. (You do NOT need to soak beans prior to cooking.) Add beans to pot and fill with enough water to cover beans by 3 inches. Stir in bullion cubes and bay leaves. Bring to a boil, then reduce heat to medium-low, and simmer with lid slightly ajar for 30 mins. Add chopped Kielbasa. Continue to simmer with lid slightly ajar for 2 more hours, or until tender. Serve over rice. You may mix in an additional meat and top with vegetable topping. (See below recipe)
*Occasionally check on beans and stir. If at any point it seems like there is very little water left because it has been absorbed, then add more. You don't want to add too much but enough for the beans to finish cooking in.