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These beans are intensely savory, perfectly spiced, and cooked until tender, rich and fragrant with deepened flavors. It’s also hearty and nutritious, and highly adaptable if you want to use your favorite spices or toss in some wholesome greens and vegetables. For a creamier texture, blend a cup of stew (just before it’s done cooking) until it’s smooth and add it back in. It makes an awesome meal on its own, with a hunk of good bread, or you could serve it like it’s traditionally done with white rice.

Brazilian Style Black Beans [Vegan, Gluten-Free]

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Calories

1696

Ingredients You Need for Brazilian Style Black Beans [Vegan, Gluten-Free]

For the Beans:

  • 2 cups dry black beans, picked over and rinsed
  • 5-6 cups water
  • 1 garlic clove
  • 1 dried bay leaf
  • 1 teaspoon salt, or to taste

For the Rest:

  • 2-3 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika, or to taste
  • 1/2 teaspoon red pepper flakes, optional or to taste
  • 1 tablespoon tomato paste
  • 1 teaspoon salt, or to taste
  • 1 tablespoon balsamic or red wine vinegar
  • Chopped fresh cilantro or parsley for garnish, optional
  • Cooked rice and baked plantain for serving, optional

How to Prepare Brazilian Style Black Beans [Vegan, Gluten-Free]

To Cook the Beans:

  1. Place rinsed beans in a large pot, add enough water to cover beans to up to 2 1/2 inches.
  2. Add garlic, and bay leaf and cook beans over medium-high heat, bring to a boil and let beans boil for about 10-15 minutes.
  3. Reduce heat and let beans simmer until just tender (not bursting), about 30-35 minutes.
  4. Add salt, let beans cook for another 5 minutes of so then turn off the heat.
  5. Do not drain beans, discard garlic and bay leaf when ready to use.

To Make the Beans:

  1. Heat oil in a large heavy-bottomed pot over medium heat.
  2. Add onion, garlic and bell pepper, and sauté, stirring occasionally until the onions and peppers start to soften, about 3 minutes.
  3. Add cumin, coriander, paprika, pepper flakes and tomato paste and salt, stir and cook for another 3-5 minutes, keep stirring intermittently.
  4. Add beans (along with the liquid), bring to a boil then lower heat and let simmer for 20-25 minutes until liquid is reduced and beans are tender (add 1/2-1 cup more water if your beans get too dry).
  5. Stir in balsamic vinegar, check seasoning, and add more salt if necessary, and let beans cook on low heat for another 5 minutes.
  6. Serve sprinkled with chopped cilantro or parsley and a side of rice and plantains if desired.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1696 | Total Carbs: 248 g | Total Fat: 42 g | Total Protein: 85 g | Total Sodium: 71 g | Total Sugar: 21 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Elsa Brobbey

See My Recipes

Hello, I’m Elsa. I live in Vancouver, BC, and I chronicle my adventures exploring simple, nourishing, and budget-friendly plant-based foods inspired by African flavors on my blog, The Whinery.

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