Attention, bean enthusiasts and lovers of simple, comforting food! Get ready to explore the heart of Brazilian cuisine with a dish that might surprise you: Savory Brown Beans. Unlike the elaborate stews you might associate with Brazilian fare, this recipe focuses on the humble brown bean, showcasing its potential for pure, delicious comfort. Imagine a pot of perfectly cooked brown beans, each one tender yet toothsome, nestled in a rich and flavorful broth bursting with the essence of fresh herbs and aromatic vegetables. Each bite offers a heartwarming experience – a testament to the power of simple, well-prepared ingredients.
Brown Beans in Brazil aren’t just a side dish; they’re a culinary cornerstone. Found on tables across the country, they fuel busy lifestyles and nourish families. This affordable and accessible dish transcends social classes, offering a taste of home to everyone. The beauty of Brown Beans lies in their simplicity, allowing for endless variations based on regional preferences and personal taste.
This recipe unlocks the magic of Brazilian Brown Beans in your own kitchen. We’ll utilize readily available ingredients – brown beans, pantry staple seasonings, and fresh aromatics. The process itself is a breeze: soaking softens the beans for an ideal texture, while a gentle simmer allows the flavors to meld into a harmonious whole.
Feeling adventurous? The possibilities are endless! Yearning for a touch of heat? Add a dash of chili flakes. Craving a smoky note? Incorporate some bacon or smoked paprika. Want a touch of sweetness? A hint of brown sugar can add a surprising depth of flavor.
This recipe yields approximately servings, making it perfect for a quick weeknight meal or a base for countless culinary creations. Enjoy them on their own with rice, use them as a base for stews and salads, or even transform them into a delicious dip. The versatility of Brown Beans is unmatched! So ditch the canned options and embrace the simplicity and flavor of homemade Brazilian Brown Beans. Follow our easy instructions, and discover a new comfort food favorite.
Perfect pair with white rice!
Ingredients:
- 2 cups (tea) of brown beans
- 4 cups (tea) of water
Instructions:
- Place the beans in a colander and rinse under running water. Transfer the beans to a bowl and cover with water – if any float, discard.
- Cover the bowl with a plate and let the beans soak for 12 hours. Change the water once during this period – soaking reduces the cooking time and eliminates the substances that make the beans indigestible.
To Cook:
- 6 cups (tea) of water
- 1 onion
- 3 cloves of garlic
- 2 tablespoons of olive oil
- 2 bay leaves
- 1 chili pepper (optional)
- salt and freshly ground black pepper to taste
Instructions:
- Discard the soaking water. Transfer the beans to the pressure cooker, cover with water and add the bay leaves.
- Close the pot and bring to high heat. Once it starts to whistle, lower the heat and let it cook for another 10 minutes. Turn off the heat and let all the steam out before opening the pot.
- While the beans are cooking, peel and finely chop the onion and garlic cloves. Wash, dry well and keep the chili pepper whole.
- Heat a frying pan over low heat. When it heats up, drizzle with olive oil, add the onion and season with a pinch of salt. Sauté for about 5 minutes, until it starts to brown. Add the garlic and chili pepper, stir for another 1 minute to perfume.
- Add 2 ladles of the cooked beans, with a little of the broth, mix and mash the beans with the spatula – this puree helps to thicken the broth.
- Transfer the sautéed mixture with the mashed beans to the pot with the cooked beans. Season with salt and pepper to taste, mix and let it cook over low heat, without a lid, for another 10 minutes or until the broth thickens – this time may vary according to the desired consistency, thinner or creamier. Stir occasionally to prevent it from sticking to the bottom of the pan. Turn off the heat and serve immediately.
To Freeze:
- It is best to freeze the neutral beans, seasoned only with a bay leaf, so when you defrost them, you can let your imagination run wild and add whatever you want to the sauté.
- Two ladles are usually enough for each person per meal. Some people eat more, some people eat less. Portion according to your habits.
- Freezer bags or disposable lunch boxes are the most practical choices (you can even take out the beans frozen). The bags can be laid flat in the freezer: they take up less space and can be stacked. Write down the quantity and expiration date with a permanent marker. Warning: if you are using glass jars, fill them up to ¾ at most, as the beans will expand when frozen.
- Validity – 3 months.
To Defrost:
- In the refrigerator: The ideal is to take it out of the freezer and put it in the refrigerator the day before, so the beans will defrost slowly. It can be in the morning, if you are going to sauté for dinner. But you can also defrost it directly in the pan.
- In the pan: Prepare a nice sauté and put the frozen beans in the pan. It defrosts and finishes thickening.
