Braziliancrockpotbeans Recipes

Steps:

• You want to soak the beans overnight, so measure out the 3 cups and go through the beans to take out any bad ones (really shriveled or discolored). It's an extra step, but worth it because bad beans are nasty if left inches Put beans in a bowl and cover with water. Next day, dump water and you are ready to go.
• Cut up bacon and fry to a crisp. Chop up into small pieces. Use some of the bacon grease and sauté onions and garlic. Put beans, fresh water, onion/garlic, and bacon into a crock pot. Add salt until the water tastes pretty salty, like you would want it to taste when done cooking. Add bay leaves and cook on high for 6 hours.
• Something else that makes it really good (and really Brazilian) is to eat it with a salad made with just lettuce, tomato and dressed with lime juice, olive oil, and salt (I actually put the salt right on the lettuce then add the dressing and toss). My favorite thing to do is have a bite of rice, beans, and salad all together.

Steps:

• In a medium saucepan, heat the beans, adding a little more water if necessary to make a nice soupy consistency. When the beans are very hot, add the salt and pepper and taste for seasoning. Remove from the heat and serve in large shallow bowls, drizzling each portion with a little dende oil, a little Crema, and scattering some cilantro around the edges of the plate.
• Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.

Steps:

• Crush the Brazil nuts, with a pestle and mortar or in a mini food processor, to a coarse paste. Tip into a saucepan, then add the kidney beans, including the liquid from the can. Fill the can halfway with water and add that too. Stir well, then add the rest of the ingredients except for the lime juice.
• Heat gently for 15 mins, then mash the beans with a potato masher until they have a loose porridge-like consistency. Keep cooking, stirring occasionally, until the mixture is still soft, but not runny, then add the lime juice and seasoning to taste. Try using the beans in our Brazil nut burritos.

Steps:

• Pick over and rinse the beans; set aside.
• In a large, heavy pot, cook the bacon over medium-high heat until fat is rendered. Add the onion and cook, stirring frequently, until soft but not browned, about 5 minutes. Add the beans, garlic, cumin, bay leaves, brown sugar and enough water to cover by about 2 inches. Cook until the beans are tender. .
• Add the tomato puree and salt and pepper to taste and simmer until the flavors are well blended, about 20 minutes. Just before serving, stir in the cilantro and lime juice.

Steps:

• Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to the bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
• Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.

Steps:

• Pick over and rinse:
• 2 cups black beans
• Drain the beans and transfer to a soup pot.
• Add:
• 4 cups water
• Bring to a boil, reduce the heat, and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Meanwhile, bring a medium saucepan of water to a boil. Pierce in several places with a fork:
• 8 ounces hot Italian sausage (optional)
• Add to the pot and boil until an instant-read thermometer inserted in the center of a sausage registers 160°F, about 45 minutes. Drain, rinse with cold water, and slice into 1/4-inch thick rounds. Set aside. Heat in a medium skillet over medium-low heat:
• 1/4 cup olive oil
• Add:
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• Cook until the vegetables are tender but not brown, 7 to 10 minutes.
• Add:
• 1 teaspoon ground cumin
• 3/4 teaspoon red pepper flakes
• 3/4 teaspoon ground cardamom
• Stir and cook for 1 minute, remove from the heat, and add to the beans after they have cooked for 1 1/2 hours. Cook until the beans are very tender, about 30 minutes more.
• Add:
• 3/4 cup orange juice
• 1/4 cup dry sherry
• 1 to 2 teaspoons salt, or to taste
• Cook for 15 minutes more, or longer if desired.
• Garnish with:
• Sour cream