Brazilian Crock Pot Beans Recipes

SLOW COOKER BLACK BEANS [BRAZILIAN STYLE]

Steps:

• Sort, wash, then soak the beans in cold water for 30 mins. Remove any floating beans.
• Change the water, and soak in cold water for another 30 mins.
• Drain beans, then add them to a slow cooker. Add the sausages, the bay leaf and 5 1/2 cups of hot water.
• Close the slow cooker, and cook on high for 3 hours.
• After 3 hours, open the pan, and leave it on high, while you move to the next steps.
• Season with salt and pepper, add the cumin, and the vinegar to the pan, and stir.
• Meanwhile, add the bacon to a large skillet over medium to high heat, and let them cook until lightly browned.
• Add the olive oil to the skillet, then the onions and sautée until the onions are transparent, 2-3 mins.
• Add the garlic to the skillet, stir and sautée until fragrant and lightly golden.
• Add the contents of the skillet into the beans, stir and cover again. Let it cook until desired thickness is reached - about 30 minutes to an hour.

BRAZILIAN BLACK BEAN STEW

Steps:

• Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
• Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

BRAZILAN STYLE BLACK BEANS IN PRESSURE COOKER

Steps:

• Place beans in a fine mesh strainer and pick out any shriveled ones, along with any impurities.
• 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.
• 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.

SLOW COOKER FEIJOADA (BRAZILIAN BLACK BEAN STEW) RECIPE

Steps:

• Coarsely chop the onions and tomato and set aside. Mince the garlic.
• Place the bacon in a heavy skillet and cook over medium heat until crispy. Remove bacon and drain on paper towels.
• Add chorizo to the same skillet and brown. Remove from heat and slice crosswise into 1/2 inch pieces. Return slices to pan and brown them, then drain on paper towels.
• In the same skillet, brown the ribs on all sides. Remove ribs and set aside.
• Add the chopped onion and garlic to the skillet and cook over medium heat until onion is translucent and starting to brown. Add the tomato and cook for several minutes more. Using a slotted spoon, transfer onions and tomato mixture to the ceramic bowl of a slow cooker. Add sliced chorizo. Chop the cooked bacon and add to the pot, along with the ribs.
• Add the beans, 1 and 1/2 cups of beef broth, the ham hock, and the cumin to the pot.
• Cook mixture in the crockpot on the low setting for 6 to 8 hours, until the rib meat is tender and falling off the bone. Taste for seasoning and season with salt and pepper. Add lime juice if desired. Serve over Brazilian-style rice with orange wedges on the side.

BRAZILIAN BEANS AND RICE

Steps:

• Beans (Soaking): Rinse and sort beans. Cook beans with water in the pressure cooker for 30-40 minutes (I like to soak overnight, then cook for several hours in a crock pot).
• Marinade: Combine all marinade ingredients. Marinade meat for an hour or two.
• Onion Mixture: In frying pan, add oil. Cook onion, garlic and meat cubes.
• After meat is cooked, reserve about 1/4 of mixture for the rice (reserving the large pieces of meat for the beans).
• Beans: Add bacon to pan with onion mixture.
• After bacon is cooked, add the cooked beans and some water until it is a little thick (I like to add all the frying pan ingredients to the crock pot and cook for several more hours).
• Rice: Bring water to boiling. Add rice, salt and reserved onion mixture. Simmer for 20 minutes.

BRAZILIAN BLACK BEAN STEW (FEIJOADA)

Steps:

• Soak the beans in plenty of water overnight.
• The next morning, rinse the beans. Place in your Crockpot with the 10 cups water, ham hock, Better Than Bouillon, bay leaves, oregano, garlic, and salt.
• In a skillet or brazier, brown the pork butt. Then add the onions and sauté. Add this mixture to the crockpot. If there are browned bits in the skillet, use a ladle full of the broth from the Crockpot to deglaze it and add it back into the stew.
• Set the crockpot to low and simmer all day (8 hours +/-).
• In a skillet, brown the smoked sausage. Transfer the sausage to the stew but leave the fat in the skillet.
• Taste the stew and season with salt as needed.
• Add half of the green onions to the skillet and sauté for 1-2 minutes. Add the manioc flour (or cornmeal) and stir until toasted. Season with salt and remove this mixture from the skillet.
• Serve your feijoada over white rice, sprinkled with the Farofa topping and a side of sautéed collard greens.

BRAZILIAN CROCK-POT BEANS

Steps:

• You want to soak the beans overnight, so measure out the 3 cups and go through the beans to take out any bad ones (really shriveled or discolored). It's an extra step, but worth it because bad beans are nasty if left inches Put beans in a bowl and cover with water. Next day, dump water and you are ready to go.
• Cut up bacon and fry to a crisp. Chop up into small pieces. Use some of the bacon grease and sauté onions and garlic. Put beans, fresh water, onion/garlic, and bacon into a crock pot. Add salt until the water tastes pretty salty, like you would want it to taste when done cooking. Add bay leaves and cook on high for 6 hours.
• Something else that makes it really good (and really Brazilian) is to eat it with a salad made with just lettuce, tomato and dressed with lime juice, olive oil, and salt (I actually put the salt right on the lettuce then add the dressing and toss). My favorite thing to do is have a bite of rice, beans, and salad all together.