Brazilian Black Beans Quick Recipes

Steps:

• Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
• While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
• Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
• Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

Steps:

• Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to the bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
• Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.

Steps:

• In a medium saucepan, heat the beans, adding a little more water if necessary to make a nice soupy consistency. When the beans are very hot, add the salt and pepper and taste for seasoning. Remove from the heat and serve in large shallow bowls, drizzling each portion with a little dende oil, a little Crema, and scattering some cilantro around the edges of the plate.
• Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.

Steps:

• Preparation:
• 1.Soak the beans overnight in cold water. In a separate bowl, soak the beef jerky overnight, changing the water 2 or 3 times.
• 2.Place the beans in a large pot and cover with water. Add the ham hock and the dried beef. Simmer for 2 hours, or until beans are cooked but firm. Remove the ham hock and discard.
• 3.Add the rest of the meats and the bay leaf to the beans and simmer for 30 minutes, adding hot water if necessary to maintain an inch of water over the beans.
• 4.Heat the oil in a skillet and cook the onions and garlic until soft and golden. Add the parsley, and season with the cumin and salt and pepper to taste.
• 5.Add 3/4 cup of the bean mixture to the skillet and mash the beans with the onions. Add the this mixture back to the beans and meat. Simmer for 30 minutes more.
• 6.Remove the meats from the beans and cut them into smaller pieces or thin slices.
• 7.Arrange the meats on a platter, grouped by type. Serve the beans in a separate bowl. Serve with Brazilian-style rice, collard greens, pepper sauce and orange slices.

Steps:

• The night before, soak the beans in a large bowl with water to cover at least 3-4 inches.
• Soak the carne seca in water to cover.
• The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches.
• Bring the beans to a boil in medium heat.
• Meanwhile, cut the carne seca into 1-inch pieces.
• Cut the sausage into 1-inch pieces.
• (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.
• Add the carne seca, sausage, ribs and bay leaves to the beans.
• Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep beans covered.
• Keep an eye on the beans so they don't burn at the bottom!
• Chop the onion and garlic.
• Heat the olive oil in a cast iron skillet over medium heat.
• Add the onion and garlic and cook until golden brown.
• Add two ladlefuls of beans and mash them.
• Put this back into the pot.
• It will thicken and season the beans.
• Continue to simmer gently for at least another hour, adding water as necessary.
• A good feijoada should have a creamy consistency when done.
• Remove the bay leaves.
• Some people take the meats out at this point and serve them separately on a platter.
• I like to leave them in with the beans, it keeps them hot.
• Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!
• To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top.
• Arrange oranges and couve around the sides.
• Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.

Steps:

• Pick over and rinse:
• 2 cups black beans
• Drain the beans and transfer to a soup pot.
• Add:
• 4 cups water
• Bring to a boil, reduce the heat, and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Meanwhile, bring a medium saucepan of water to a boil. Pierce in several places with a fork:
• 8 ounces hot Italian sausage (optional)
• Add to the pot and boil until an instant-read thermometer inserted in the center of a sausage registers 160°F, about 45 minutes. Drain, rinse with cold water, and slice into 1/4-inch thick rounds. Set aside. Heat in a medium skillet over medium-low heat:
• 1/4 cup olive oil
• Add:
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• Cook until the vegetables are tender but not brown, 7 to 10 minutes.
• Add:
• 1 teaspoon ground cumin
• 3/4 teaspoon red pepper flakes
• 3/4 teaspoon ground cardamom
• Stir and cook for 1 minute, remove from the heat, and add to the beans after they have cooked for 1 1/2 hours. Cook until the beans are very tender, about 30 minutes more.
• Add:
• 3/4 cup orange juice
• 1/4 cup dry sherry
• 1 to 2 teaspoons salt, or to taste
• Cook for 15 minutes more, or longer if desired.
• Garnish with:
• Sour cream