As much as I love cooking, I equally enjoy eating other people’s cooking and trying new cuisines and dishes. We had dinner with some wonderful friends and she fixed a Brazilian dinner. Oh my goodness, I ate and ate, it was fabulous! The main course was this Brazilian Black Beans full of smoked sausage and beef steak. It was nothing less than mouth watering, hearty, bursting with flavors, heart warming and satisfying. She shared the recipe with me and I have made this so many times this winter and believe it or not, I did not change her recipe. Shocker! I change all recipes! As I give it to you, it is as she gave it to me. I just added some pictures. On top of that, it’s super easy to make. When you’re home for the day, this can be simmering on your stove top and smelling up the house. Put on a pot of rice and that’s a meal in itself. I promise you, it’s so good you’ll not want anything else. Well, maybe some plantains. She also got me started on those too!! If you’re not familiar with cooking fresh ones, they’re also available in the frozen section and you can microwave them in about 3 minutes. I’m here to tell you they’re delicious! Thank you Susan for a fabulous meal!
Here’s how she and I make them.
Brazilian Black Beans
The night before making this dish, rinse the black beans and throw out any that look like they don’t belong. Put them in a large bowl and add enough cold water to cover the beans by 2 inches. Cover with plastic wrap and let stand at room temperature overnight or up to 24 hours.
The next day, rinse the beans and put them into a large pot or stock pot, add the bay leafs and 5 cups of water. Bring to a boil over medium-high heat and cook 2 minutes. Stir, reduce heat to a low simmer, cover and cook for one hour.
TIP: After soaking overnight, they’ve re-hydrated and the beans will be considerably larger, but that’s the largest they’ll get. This will help you determine the size pot to use. Just allow for the meat and 5 cups of water.
Meanwhile, cut the sausage into 1/4 inch pieces and the steak into 1 inch pieces. Set aside.
After the beans have cooked about 1 hour, add the meats plus one more cup of water. Stir, bring back to a boil over medium-high heat and cook 2 minutes. Stir again, reduce heat to a low simmer, cover and cook 2-3 hours until the steak pieces are tender and the flavors from the sausage and bay leafs have infused the beans. Do not let the water get too low to prevent sticking and burning. Add water as necessary.
As for the sausage… Susan tells me that traditional Brazilian recipes call for the fatty and salty meats. Here I used an Andouille sausage. For health reasons, she used a turkey sausage and it was equally fabulous. So, use any that strikes your palate since this is where you’ll get most of the flavors in this dish.
Remove the bay leafs and taste test for salt and pepper. Some sausages have more salt than others, so I recommend taste testing before adding any.
My oh My. I just love this dish! I feel like I’m slobbering all over my chin. The longer this cooks the better! The next day… even better heated over!
I realize this isn’t a colorful dish and to garnish it with something green, red or orange just didn’t seem right. This is the authentic Brazilian Black Beans and I just let it be.
You can see that’s it hearty and filling. We serve this over cooked white rice. Just the plain long grain white rice. The other thing to keep in mind is, this can be a super super healthy meal too by using a low fat sausage like turkey sausage.
I don’t have a picture of plantains, but that’s a perfect accompaniment to this dish. It just works!
Do you have a different variation of this Brazilian Black Bean dish?
Here’s the printer friendly recipe.