Friday, April 15, 2011
Brazilian Black Beans
These were a huge success. The recipe is very simple but they taste sooo much better than my usual black beans. And the consistency of the broth was perfect. I got the recipe here but I'll rewrite it so I can include my notes. Oh, and it makes a huge batch so cut it in half if you're wary. We'll probably get 4 meals out of this recipe. The Monkey goes to town on these.
2 lbs dried black beans
8 cups filtered water
4 oz bacon, chopped
1 TB coconut oil
1 small white onion, diced
2 cloves garlic, crushed
Soak dried beans in water overnight. You don't have to measure it - just enough to cover the beans plus a few inches of headroom for when they expand. Drain the beans in the morning and rinse. Add the beans with 8 cups filtered water to pot and bring to a boil. Simmer with the lid on for 1 hour 30 minutes or until softened.
In a skillet, cook bacon until crisp. Remove. Add additional oil and saute onion and garlic in the bacon grease and oil mixture until translucent.
Add bacon back in and then dump into bean pot. Add salt and pepper to taste. It will probably need a lot of salt. Turn up the heat on the beans and leave the lid off, stirring every few minutes, until the bean broth has reduced to desired consistency (about 20 minutes). Serve immediately or transfer to crockpot on low. Or get a decent stove that can handle a low simmer without turning off (note to self).
Notes: This was phase one of our experiment to recreate the Cafe Brazil executive lunch. The beans were a huge success. The rice from the same link above pretty much tasted like rice. And the skirt steak recipe we tried was less than stellar. It wasn't bad, it just wasn't what we were going for. I caramelized some onions in butter to go over the steak and those were fantastic. But yeah, still working on a copy cat version of their rice and steak. They also serve it with a mustardy pico and fried plantains but I'll wait to try my hand at those until the basics are up to par.