Brazilian Black Beans

Photo by Gina Homolka

My father lived in Brazil for many years and I have some distant family there as well, so I grew up eating some great Brazilian dishes. Like all Latin countries, beans are a staple in every home. Each country has a unique way to prepare them, and in my opinion, are all delicious. Black beans are high in fiber, protein and rich in antioxidants. I always use my pressure cooker when I make dry beans, it cuts the cooking time in half. This is my favorite way to prepare black beans... with some samba music in the background and a caipirinha in hand!

HERE'S ALL IT TAKES

• 1 smoked ham hock (or smoked pork chop)
• 2 bay leaves
• 1 package dried black beans
• 1 large minced white onion
• 3 cloves garlic chopped
• 3/4 bunch of parsley finely chopped (no stems)
• salt
• pepper
• 1 tbsp extra virgin olive oil

Soak bean over night. Discard water after soaking.

Combine beans, ham hock and bay leaves in a large pot and add enough water to cover beans at least 3 inches. Cook for about 45 minutes in a pressure cooker.

While that is cooking, saute onion, garlic, parsley in a pan on a low flame. Add salt and pepper to taste and cook until onions are translucent.

When beans are finished cooking, combine the onions to the beans and cook 20-30 more minutes, or until beans have a thick consistency.

Serve over rice with chimichurri sauce.

Chimichurri Sauce

• 1/4 bunch (3/4 cups) parsley finely chopped (no stems)
• 2 tbsp red onion finely chopped
• 1 clove garlic, minced
• 1/2 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• salt and pepper
• 1/2 tsp crushed red pepper flakes

Mix all ingredients together. This is a must over grilled flank steak!

Keeping It Light!

Gina

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