Rice and beans are a family favorite in our house, and this Brazilian black beans recipe is one I make often. It yields a generous amount, making it ideal for feeding a crowd, and leftovers freeze beautifully for quick meals later. The recipe comes from my Brazilian/Argentinian cousin Katia—handed down from her father—and it delivers hearty, deeply flavored beans every time.
Black beans are naturally high in fiber and protein, and when paired with white rice they create a satisfying, balanced plate. For an extra touch, serve these beans with chimichurri or a fresh herb sauce for a delicious South American fusion of flavors.
Brazilian Black Beans
This classic Brazilian-style black beans recipe features a smoky ham hock, fragrant bay leaves, and a simple sofrito of onion, garlic and parsley. It’s cooked until the beans reach a thick, stew-like consistency—perfect spooned over rice or served alongside grilled meats or roasted vegetables.
Yield: 8 servings • Serving size: 1 cup
Prep: 15 mins • Cook: 1 hr 30 mins • Total: 1 hr 45 mins
Calories per serving: 172 • Protein: 8.5 g • Carbs: 16.5 g • Fat: 8.5 g • Fiber: 5.5 g
Ingredients
- 1 smoked ham hock (or a smoked pork chop, about 6 oz)
- 2 bay leaves
- 1 lb dried black beans
For the sofrito:
- 1 large white onion, minced
- 3 cloves garlic, chopped
- 3/4 bunch fresh parsley, finely chopped (no stems)
- Kosher salt and freshly cracked black pepper, to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Soak the dried black beans overnight in plenty of water, or follow the quick-soak method on the package. Drain and discard the soaking water.
- In a pressure cooker, combine the soaked beans, smoked ham hock, and bay leaves. Add enough fresh water to cover the beans by about 3 inches (roughly 6 cups).
- Bring the pot to a boil, then cover and lock the lid. Cook on high pressure for 45 minutes.
- After 45 minutes, turn off the heat and allow the pressure to release naturally before opening the lid.
- While the beans cook, make the sofrito: heat the olive oil in a large sauté pan over medium heat. Add the minced onion, chopped garlic, and chopped parsley. Season with salt and pepper and cook until the onions are translucent and fragrant, about 10–15 minutes.
- Stir the sofrito into the cooked beans. Simmer the mixture uncovered for an additional 20–30 minutes, or until the beans reach a thick, stew-like consistency. Adjust seasoning to taste and remove the ham hock before serving, shredding any meat and returning it to the pot if you like.
Notes & Tips
- If you don’t own a pressure cooker, you can cook the soaked beans in a large pot on the stovetop. Simmer gently until tender; this typically takes about 1½–2 hours depending on the beans.
- For a vegetarian version, omit the smoked ham hock and add a teaspoon of smoked paprika and a bay leaf to replicate the smoky depth.
- Leftovers keep well in the refrigerator for several days and freeze nicely for up to three months—thaw and reheat gently, adding a splash of water if needed to loosen the sauce.
- Serve over white rice for a traditional pairing. A spoonful of chimichurri or a squeeze of fresh lime adds a bright finish.
- Adjust the parsley and garlic amounts to your taste—this sofrito is flexible and builds much of the dish’s flavor.
Final Note
If you try this recipe, please consider leaving a rating and a brief comment to share how it turned out for you. Your feedback helps refine recipes and guides others who want to try this classic Brazilian black beans dish.
