Black bean stew

Black bean stew

Feijão

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

This hearty black bean stew is commonplace in Brazil. It can be made a day in advance, allowing time for the smoky bacon flavour to infuse. Alternatively, if preparing on the day, to save time you can cook the beans in a pressure cooker for only 25 minutes instead of 1½ hours. Proceed with the remainder of the recipe as instructed.

Ingredients

Quantity Ingredient
500g dried black beans, soaked in cold water overnight
2 bay leaves
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 slices bacon, roughly chopped

Method

  1. Drain the beans and place in a large heavy-based saucepan. Add 6 cups water and the bay leaves and bring to the boil. Reduce the heat to low and simmer for 1–1½ hours, or until the beans are just tender. This may take longer, depending on the age of your beans. Remove from the heat and set aside. Do not drain.
  2. Heat the oil in a saucepan over low–medium heat. Add the onion and garlic and cook until softened. Add the bacon and cook for 3–5 minutes, or until browned. Pour in the beans and their cooking liquid and stir to combine. Simmer for a further 15 minutes, or until the liquid reduces and the mixture thickens; season with sea salt and freshly ground black pepper.
  3. Transfer to a large serving bowl and serve hot with Brazilian rice. This stew is a good accompaniment to any grilled meats.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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