Description
A hearty and traditional dish: Brazilian black beans and rice, flavored with bacon, sausage, garlic, onions, and bay leaves. Comfort food at its best!
Ingredients
- FOR THE BEAN STEW:
- 1 pound Dry Black Beans
- 5 slices Bacon, Cut Into 1/2 Inch Pieces
- 1 Small Onion, Chopped
- 5 cloves Garlic, Diced
- 2 Bay Leaves
- 6 cups Water
- 1 pound Linguiça (Portuguese Sausage) Or Polska Kielbasa, Sliced
- Salt And Pepper
- FOR THE BRAZILIAN RICE:
- ½ cups Onion, finely chopped
- 1 clove Large Garlic, Diced
- 1 Tablespoon Olive Oil
- 1-½ cup Basmati Rice
- 3 cups Water
- Salt
Preparation
Wash black beans in a strainer. Remove any foreign debris that may have been packed with the beans.
Cook bacon over medium heat until it is lightly caramelized and enough fat has been rendered to sauté the onions and garlic. Add garlic and onion, cooking until slightly softened. Add beans, bay leaves, and water. Bring to a boil, then seal the pressure cooker and reduce the heat to medium-low. Cook for 30 minutes after the pan has achieved pressure.
Meanwhile, make the rice by sautéing the onion and garlic in olive oil until aromatic. Add rice and toss to mix well. Add water and salt to taste. Bring the rice mixture to a boil, then cover. Reduce the heat to medium-low and cook until all the water is absorbed, rice is tender, and grains are fluffy and loose.
After the beans have cooked for 30 minutes, release the pressure, open the pressure cooker, and add the sliced sausage. Cook on medium heat uncovered for 10 minutes, stirring occasionally. Taste for seasoning and adjust salt if needed.
Serve over rice.
Note: This is a pressure cooker recipe, but it can be made in a stew pot as well. If using a stew pot, soak the beans overnight. The cooking time may also be longer without the pressure cooker.
