The Brazilian answer to baked beans!!! It is delicious when served as a sidedish with meat, but you can also make it a main dish and hand some rice with it!

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
12 hrs 20 mins
total:
13 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.

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  • Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.

  • Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.

  • Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

Nutrition Facts

381 calories; protein 13.1g; carbohydrates 28.2g; fat 24.4g; cholesterol 25.7mg; sodium 338.6mg. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2003
OK, I'm lazy and took a lot of shortcuts. Instead of dry beans, I used two cans of drained black beans. I also substituted a can of diced tomato and dried parsley for the fresh ingredients. I fried the bacon first and drained all but a little of the fat before adding the onions, garlic and carrot. Once they were tender, I added the beans and other ingredients and cooked until warm. This recipe was delicious as a side or on a tortilla with other fixings. My kids loved it, too! Read More
(108)

Most helpful critical review

Rating: 3 stars
09/07/2010
Ok - but not great. Needed more flavor for my tastebuds Read More
(3)
43 Ratings
  • 5 star values: 29
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/23/2003
OK, I'm lazy and took a lot of shortcuts. Instead of dry beans, I used two cans of drained black beans. I also substituted a can of diced tomato and dried parsley for the fresh ingredients. I fried the bacon first and drained all but a little of the fat before adding the onions, garlic and carrot. Once they were tender, I added the beans and other ingredients and cooked until warm. This recipe was delicious as a side or on a tortilla with other fixings. My kids loved it, too! Read More
(108)
Rating: 4 stars
07/24/2003
Doubled the recipe and substituted a jar of medium salsa for the two tomatoes required (Safeway Select Roasted Tomato Salsa: EASILY the best salsa available in any supermarket!). I also added a tablespoon of ketchup to nullify the spiciness a bit to make it more kid friendly. The only problem I ran into is that the additional moisture of the salsa made it impossible to brown the bacon inside the vegetable mixture. So Instead of cooking the bacon until it was brown and crispy I just made sure it looked more or less "done" and reduced the moisture a bit before adding to the beans. I also dumped out some of the standing water in the bean pot to reduce moisture there. In the future I will probably prepare the bacon in advance though honestly it wasn't AT ALL bad with the bacon just "done". My kids (ages 11 9 and 4) really enjoyed it and the ketchup added just enough sweetness to the dish to make it taste like baked beans. Lastly we served this dish as a main dish with rice and tortillas. I and my wife found that wrapping a mixture of beans and rice in the tortilla made for a very nice burrito. Anyway thumbs up all around. Read More
(55)
Rating: 5 stars
06/29/2005
Anything with bacon grabs my attention! This is a great bean recipe. I didn't have a pressure cooker but it all turned out tasty. I soaked the beans overnight and just boiled them for an hour before I added the bacon and veggies. I like beans not so mushy. We ate it as a main course with a wrap and salsa. It was great! Read More
(44)
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Rating: 4 stars
05/04/2009
Using this recipe as more of a guide I just winged it and eyeballed the measurements of ingredients to suit my taste using canned black beans drained and rinsed. When looking over the recipe I noticed there were no spices so I added ground cumin and was glad I did. Once the bacon carrot onion and garlic were cooked and tender I did not drain the fat from the bacon before I added the beans and I liked the extra flavor it provided. I simmered this for about 10 minutes adding chicken stock as necessary so it wouldn't dry out. This was tasty but I think the bacon fat and cumin were significant flavor contributions. Loved the addition of the tomatoes carrots and parsley for color. This was a perfect side dish for the "Chicken with Tomatillos and Poblanos " also from this site that I served it with. Read More
(34)
Rating: 5 stars
08/11/2003
I surprised my brasilian boyfriend with this dish and he told me that it was almost like his mother used to prepare it. He was really impressed!!! Thank you so much! Read More
(30)
Rating: 5 stars
07/24/2003
This was very delicious! Read More
(26)
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Rating: 5 stars
03/12/2005
Excellent. I kept coming back to snitch bits. Very good flavors great compliment to chicken! Read More
(25)
Rating: 5 stars
09/21/2008
This recipe is so much better than it reads!! It deserves 10 stars. Our family loves this recipe. So fast and easy. Since I don't own a pressure cooker I use either the crockpot or a Dutch oven. I empty 2 to 4 cans of undrained black beans in the crockpot add two cans of water cover with lid and cook on low to medium. While that is heating on the stove I brown diced bacon draining on paper towels when crisped and reserving a tiny bit of the fat. In the reserved bacon juice I saute onion carrot and tomato. I always use more carrot and tomato than the recipe calls for. The carrot pairs nicely with the black beans. I add 2 chicken bouillon and then add this mixture to the beans in the crockpot. Cook on low-medium for maybe an hour depending on your crockpot's temperature. I cook rice in the rice cooker while the beans are cooking. I garnish with parsley or cilantro fresh salsa or sour cream. Leftovers are to die for. You can add more liquid or chicken stock and make this a soup. Very very tasty. Read More
(12)
Rating: 5 stars
06/02/2006
This was way good. I simplified the recipe by using canned beans and I precooked my bacon in the microwave reserving the drippings to add to the mix. I served it over rice and served along side the Jamaican Jerk Chicken from this site and couldn't get enough. It is very good the next day too but the bacon goes soggy. Next time I will not stir the bacon in but sprinkle on individual servings. Thank you! Will make again. Read More
(11)
Rating: 3 stars
09/07/2010
Ok - but not great. Needed more flavor for my tastebuds Read More
(3)
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