Go Back
–+ servings
Ads Will Not Print
This is a delicious black bean recipe from my Brazilian/Argentinian cousin, Katia. She makes the best black beans, the recipe handed down to her from her father, another great cook. Black beans are loaded with fiber. Try this over white rice with chimichurri sauce, for wonderful fusion of flavors from Argentina and Brazil.

Brazilian Black Beans

4.80 from 5 votes
This is a delicious black bean recipe from my Brazilian/Argentinian cousin, Katia. She makes the best black beans, the recipe handed down to her from her father, another great cook
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings
Course: Dinner
Cuisine: Brazilian

Ingredients

  • 1 smoked ham hock (or smoked pork chop, about 6 oz)
  • 2 bay leaves
  • 1 lb package dried black beans

For the sofrito:

  • 1 large minced white onion
  • 3 cloves garlic chopped
  • 3/4 bunch parsley finely chopped (no stems)
  • kosher salt ( and fresh cracked pepper to taste)
  • 2 tablespoons extra virgin olive oil

Instructions

  • Soak bean over night or use the quick soak method on the package. Discard water.
  • In a pressure cooker combine soaked beans, ham hock and bay leaves and add enough water to cover beans at least 3 inches, about 6 cups.
  • Bring to a boil, then cover and lock the lid. Cook 45 minutes high pressure.
  • After 45 minutes shut heat off and wait for the pressure to come out of the pot (natural release) before removing the lid.
  • Meanwhile, in a large saute pan add oil; saute onion, garlic, and parsley on a medium heat. Add salt and pepper to taste and cook until onions are translucent, about 10-15 minutes.
  • Add onion mixture to the beans and cook uncovered 20-30 more minutes, or until beans have a thick consistency.

Nutrition

Serving: 1cup, Calories: 172kcal, Carbohydrates: 16.5g, Protein: 8.5g, Fat: 8.5g, Saturated Fat: 2g, Cholesterol: 10.5mg, Sodium: 26mg, Fiber: 5.5g, Sugar: 1g
- WW Points: 2