Feijão Brasileiro (Versão Caseira)
Brazilian beans are a central part of everyday cooking in Brazil. They are served most often alongside white rice, forming the foundation of daily meals rather than a special occasion dish. While beans exist in many cuisines, the Brazilian approach prioritizes a creamy broth, gentle seasoning, and a cooking method that balances flavor, texture, and digestibility.
What distinguishes Brazilian beans is not complexity, but care. The beans are usually soaked before cooking, simmered until tender, and lightly seasoned with garlic and oil. The result is a pot of beans meant to be eaten repeatedly throughout the week, improving in flavor over time.
This version reflects how beans are most commonly prepared in Brazilian homes today, using black beans or pinto beans and techniques adapted for kitchens outside Brazil.
About this dish
In Brazilian kitchens, beans are not treated as a side salad or a thick stew. They are cooked until tender, surrounded by a loose but flavorful broth, and served warm with rice. The broth matters as much as the beans themselves.
Soaking the beans before cooking is a common practice in Brazil. It helps reduce cooking time and improves digestion, making the beans easier to eat regularly. While some cooks skip this step, soaking remains the most widely used and recommended method in home cooking.
This recipe explains the soaking process, cooking options, and finishing technique used to achieve the familiar Brazilian texture and flavor.
Before you start (about soaking)
Soaking the beans before cooking is strongly recommended. It reduces cooking time and helps make the beans easier to digest.
Discard the soaking water and cook the beans in fresh water. This step improves both texture and comfort — and avoids unpleasant side effects later.
Ingredients prepared before cooking
Brazilian Beans
Ingredients
Method
Soaking the beans
- Place the dried beans in a large bowl and cover with plenty of water.
- Let soak for 8–12 hours at room temperature.
- Drain and discard the soaking water. Rinse the beans briefly.
- This step helps soften the beans, shortens cooking time, and makes them easier to digest.
Cooking the beans
- Transfer the soaked beans to a large pot or pressure cooker.
- Add enough fresh water to cover the beans by about 5 cm / 2 inches.
- Add the bay leaf. Do not add salt at this stage.
- Cook:Regular pot: simmer partially covered for 50–60 minutesPressure cooker: cook for 20–25 minutes after pressure builds
- The beans are ready when tender but intact, with a light broth surrounding them.
Seasoning and finishing
- In a small pan, heat the oil over medium heat and sauté the garlic until fragrant.
- Add a ladle of the bean broth to the garlic mixture and stir.
- Pour this mixture back into the pot of beans.
- Add salt to taste and simmer uncovered for 10–15 minutes, allowing the broth to thicken slightly.
Notes
- Brazilian beans should be tender with a loose, spoonable broth — not dry and not overly thick.
- Salt is added only after the beans are fully cooked to avoid tough skins.
- The beans can be stored refrigerated for up to four days and often taste better the next day.
- Traditionally served with white rice, with the beans spooned over, under, or beside the rice according to personal preference.
Equipment used
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How Brazilians usually serve this
Beans are most commonly served with white rice, along with their broth. Some people place the beans under the rice, others on top, and some prefer them on the side — all are common and personal choices.
Storage & reheating
Beans keep well refrigerated for up to three days and often taste better the next day.
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About The Brazilian Table
Practical Brazilian food, adapted for everyday kitchens outside Brazil.
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