Bean Stew
by
Danillo Moreira
Bean Stew is one of the bases of Brazilian nutrition. Of course each state has its own version, but this recipe works as a base for every one of them.
All kinds of beans work for this recipe, as long as you respect the soaking time. Also, you can cook your beans on a pressure cooker to reduce the cooking time to 40m.
For a stronger flavor, reuse the water from cooking the beans for the first time on the remaining step. Just remember to keep it while draining the cooked beans.
- Level
Basic
- Cooking
14h+
- Overral
14h+
- Ready
Pinto Beans
500gMedium Bacon
1 pieceGarlic
5 clovesVegetable Oil
1tbspSalt
to tasteWater
2.7LWater
as needed
Pinto Beans
500gMedium Bacon
1 pieceGarlic
5 clovesVegetable Oil
1tbspSalt
to tasteWater
2.7LWater
as needed
Bean Stew
Danillo Moreira
Add 500g of pinto beans to a large copntainer and cover with water. Let it soak overnight to hydrate
Remove the skin from 1 medium piece of bacon. Reserve the skin for later and use the remaining bacon for other preparations
Drain the beans and transfer them to a large pot
Add the bacon skin and 2L of water
Cover with the lid and cook over medium-low heat for 1h30m until the grains are tender
Trim, peel, and mince 5 garlic cloves
Drain the cooked beans into a bowl
Add 1tbsp of vegetable oil to a large pot over medium heat
Add the minced garlic and sautée until fragrant
Add the cooked beans and stir
Add 500ml of water and stir
Gently mash ⅕ of the beans to thicken the broth. Stir well
Adjust seasoning with salt to taste
Add 200ml of water. Cover and cook over low heat for 20m to thicken
Turn off the heat and serve. The bean stew is ready
Pair it with some rice and farofa. Enjoy!