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Brazilian Beans

A classic Brazilian-style bean preparation with a light broth, adapted for everyday kitchens outside Brazil.
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Prep Time 10 minutes
Cook Time 50 minutes
Soaking 12 hours
Servings: 6
Course: Side Dish
Cuisine: Brazilian
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 cups dried black beans or pinto beans
  • Water for soaking and cooking
  • 1 tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 bay leaf
  • Salt to taste

Method
 

Soaking the beans

  1. Place the dried beans in a large bowl and cover with plenty of water.
  2. Let soak for 8–12 hours at room temperature.
  3. Drain and discard the soaking water. Rinse the beans briefly.
  4. This step helps soften the beans, shortens cooking time, and makes them easier to digest.

Cooking the beans

  1. Transfer the soaked beans to a large pot or pressure cooker.
  2. Add enough fresh water to cover the beans by about 5 cm / 2 inches.
  3. Add the bay leaf. Do not add salt at this stage.
  4. Cook:
    Regular pot: simmer partially covered for 50–60 minutes
    Pressure cooker: cook for 20–25 minutes after pressure builds
  5. The beans are ready when tender but intact, with a light broth surrounding them.

Seasoning and finishing

  1. In a small pan, heat the oil over medium heat and sauté the garlic until fragrant.
  2. Add a ladle of the bean broth to the garlic mixture and stir.
  3. Pour this mixture back into the pot of beans.
  4. 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.