I need to know how to make Brazilian Black Beans. Mine are always bland. They don't taste authentic?

Question

It seems to me that Bay leaves are used? I really love black beans and rice, Brazilian style. Thanks.

Answer 1

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
1 red onion, chopped
2 cloves garlic, minced
1 can (29 ounces) black beans, drained
1 can (14 1/2 ounces) vegetable or chicken broth
3 tablespoons FRANK’S® REDHOT® Original Cayenne Pepper Sauce
2 tablespoons chopped cilantro
2 teaspoons ground cumin
2 tablespoons rum or sherry (optional)

Cooking Directions:
1.Heat 1 tbsp. oil in 3-quart saucepot. Cook and stir onion and garlic 3 minutes or just until tender. Stir in 1 1/2 cups water and remaining ingredients except rum. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until flavours are blended, stirring occasionally.
2. Ladle about half the soup into container of blender or food processor. Cover securely. Process on low speed until mixture is smooth. Return to saucepot. Stir in rum. Cook over medium-low heat 3 minutes or until heated through and flavours are blended. Garnish with lime slices, sour cream, minced onion or cilantro, if desired.

Makes 4 to 6 servings

Answer 2

Brazillian Black Beans & Rice

List of Ingredients
1 1/2 pounds dried black beans
1 large bell pepper, diced
4 large onions, diced
6 cloves garlic, diced
3/4 cup celery, diced
1/4 cup parsley, minced
2 tablespoons oregano, minced
2 tablespoons basil, minced
2 bay leaves
1 pinch ground cloves
4 beef bouillon cubes
2 tablespoons vinegar
1 pound bulk sausage
1 pound boneless pork ribs
1 pound beef stew meat
1/2 pound smoked ham hocks
1/2 pound smoked link sausage, cut bite size


Recipe
Beans: Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crock pot or soup pot, cast iron preferable. First, brown bulk sausage in a skillet and pour off excess grease. I have discovered a lean bulk sausage that is great, much less grease and fat. Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, parsley, oregano, basil, bay leaf, and clove. Salt and pepper moderately, taste after cooking several hours and add more if needed. Add beans and soak water and if necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at least six hours.

If cooking in a stove top soup pot, bring to a LOW boil for two hours then continue cooking on low simmer for six hours, stirring every hour or two to keep from sticking on the bottom of the pot. I like to use the crock pot and leave it cooking on low overnight. I stir it about twice and sometimes find it necessary to add water. If it gets too watery, take about 1/2 cup of beans and mash with a fork until pasty to add back as a thickener. About an hour before serving stir in vinegar. Serve beans and meat over rice. I have found brown rice to be quite tasty but white rice is fine too. Serve in a soup bowl and top with fresh chopped onion. The Brazilians top with farina or wheat germ. Serve the extra sausage, which has been browned separately, on the side for those who want extra meat.

Answer 3

I assume you are making your black beans from scratch, not from a can...

1 lb black beans, soaked overnight
1/4 cup olive oil
1 onion chopped
1 green pepper chopped
4 cloves garlic chopped
3-4 bay leaves
1 tbs salt

Heat olive oil in pot, add onion, bell pepper, and garlic and saute until soft. Add the bay leaf and beans - cover with water and cook until tender - takes about an hour if you have soaked your beans.

Answer 4

Bay leaves are good, but cilantro, garlic, and mango add that special kick.