Feijao (Brazillian Black Beans)

Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings


1pound dried black beans, picked over and well-rinsed
2-- bay leaves
1/4cup olive oil
1large yellow onion, finely chopped
1/4cup chopped garlic
2-- green onions, finely chopped
1/4cup chopped cilantro
1 1/2teaspoons sea salt
3/4teaspoon freshly ground black pepper


  1. Place beans in a slow cooker set on HIGH. Add boiling water to cover beans by at least 3 or 4 inches, and add bay leaves. Cook, covered, about 1 hour and 15 minutes, then reduce heat to LOW. Cook, covered, until very soft, about 2 hours, stirring occasionally and adding more water if needed. Reserve both cooked beans and their liquid.
  2. Heat oil in a large, deep sauté pan over medium heat. Add onion and cook slowly, stirring often, until soft and golden brown, about 8 minutes. Reduce heat to medium-low, and remaining ingredients. Sauté about 1 minute.
  3. Add onion mixture to beans in the slow cooker; stir well. Set temperature to very LOW and let beans cook 1 hour.

Variation: If you prefer to pre-soak the beans, soak them in a bowl of water overnight. Drain and rinse well. Then proceed with the recipe, cooking the beans in a slow cooker about 50 minutes on HIGH and 1 1/2 hours on LOW. You can prepare this recipe on the stovetop as well.

—Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 420
  • Fat 9g
  • Cholesterol 0mg
  • Sodium 580mg
  • Carbohydrate 51g
  • Fiber 7g
  • Protein 15g