Feijao Na Pressao (Brazilian Black Beans in the Pressure Cooker)

Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Easy and simple Brazilian black beans recipe made in the pressure cooker, with no need for soaking. Delicious with rice or as a side to any Latin-inspired main. Serve hot.

By Nina

Gallery

Recipe Summary

prep:
20 mins
cook:
21 mins
total:
41 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place water, black beans, onion, ham bouillon, and bay leaf in a pressure cooker. Close cooker securely and bring to high pressure according to manufacturer's instructions. Cook for 15 minutes after steam starts to escape. Remove from heat and allow cooker to release pressure naturally.

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  • Heat olive oil in a skillet over low heat. Add garlic; cook and stir until golden, about 1 minute. Stir oil and garlic into beans. Remove bay leaf and season beans with salt.

Nutrition Facts

Per Serving:
298 calories; protein 11g; carbohydrates 33.2g; fat 14.3g; sodium 262.2mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Louis Harvath III
Rating: 4 stars
09/06/2018
Should cook between 20 and 25 minutes. Read More
Helpful
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Louis Harvath III
Rating: 4 stars
09/06/2018
Should cook between 20 and 25 minutes. Read More
Helpful
(1)
Buckwheat Queen
Allstar
Rating: 4 stars
04/24/2016
Very tasty beans. The ham flavor really sets this apart from other recipes. I had already soaked my beans overnight and even though I doubled the recipe I still used my pressure cooker for 15 minutes. The beans were cooked just right not overcooked-meaning they were soft enough to eat but intact and held up to the sautéing at the end. I drained the liquid before adding the oil and garlic but reserved it for future recipes. I ended up freezing the leftovers as these would be good as a side on their own or even as an addition to other recipes. Thank you for sharing this with us. Read More
Helpful
(1)
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