Brazilian Black Bean Recipe

I ate black beans and rice nearly every day while I served a mission in Brazil for two years. It was served sometimes with potatoes like fries, or with a thin piece of beef stake, or with a fried egg. It took me a while to want to eat it again, but now it has become a staple meal for our family, because it's easy to make, and healthy. In Brazil black bean stew is called feijoada. It traditionally contains bits of pork and lots of pork fat, so we have modified and simplified the recipe, removing these heavy ingredients.

Black beans are also useful because they only need about 4-6 hours to rehydrate, whereas larger beans like pintos need at least 8 hours.

Ingredients

Directions

Soak beans overnight, and drain. Place in a pressure cooker covered with 3 inches of water, with bay leaves. Cook for 15 minutes. Stir in salt.

Serve with rice, fried potatoes and a fried egg.