📝 About This Recipe
The soul of the Brazilian table, Feijão Simples is the comforting, creamy bean dish that accompanies nearly every meal from North to South. This recipe transforms humble pinto or carioca beans into a velvety masterpiece using the traditional 'refogado' technique of sautéing garlic and onions in aromatic fats. It is more than a side dish; it is a nutritious, garlic-forward embrace that defines the Brazilian culinary identity.
🥗 Ingredients
The Beans
- 2 cups Dry Carioca Beans (or Pinto Beans) (sorted and rinsed)
- 6 cups Water (for cooking)
- 2 pieces Bay Leaves (dried)
The Tempero (Seasoning Base)
- 2 tablespoons Extra Virgin Olive Oil (or lard for a more traditional flavor)
- 1/4 cup Bacon (finely diced for a smoky depth)
- 1 medium Yellow Onion (finely minced)
- 4-6 pieces Garlic Cloves (mashed into a paste with a pinch of salt)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Ground Cumin (optional, for earthy warmth)
The Finish
- 2 tablespoons Fresh Parsley or Cilantro (finely chopped)
- 1 teaspoon White Vinegar or Lime Juice (to brighten the flavors at the end)
👨🍳 Instructions
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1
Begin by sorting through the dry beans to remove any small stones or debris. Rinse them thoroughly under cold running water.
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2
Place the beans in a large bowl and cover with at least 3 inches of water. Soak for at least 8 hours or overnight; this improves texture and digestibility.
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3
Drain the soaking water and rinse the beans once more. Transfer them to a pressure cooker or a heavy-bottomed Dutch oven.
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4
Add the 6 cups of fresh water and the bay leaves. If using a pressure cooker, seal and cook for 25-30 minutes after it reaches pressure. If using a regular pot, simmer partially covered for 60-90 minutes until the beans are tender but not falling apart.
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5
Once the beans are cooked, do not drain the liquid! This liquid will become your creamy gravy. Set the pot aside.
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6
In a separate small skillet, heat the olive oil (or lard) over medium heat. Add the diced bacon and fry until the fat has rendered and the bacon is golden brown.
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7
Add the minced onion to the bacon fat. Sauté for 3-4 minutes until translucent and just starting to turn golden.
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8
Add the garlic paste and cumin. Sauté for another 60 seconds until the aroma is intoxicating, being careful not to burn the garlic.
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9
Now for the 'Brazilian Secret': take two ladles of the cooked beans (just the beans, little liquid) from the main pot and add them to the skillet with the garlic and onions.
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10
Using the back of your ladle or a fork, mash these beans directly in the skillet into a thick paste. This starch is what creates the signature creamy sauce.
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11
Pour the entire contents of the skillet (the seasoned bean paste) back into the main pot of beans.
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12
Stir well to combine and season with salt and black pepper. Simmer the beans uncovered over medium-low heat for another 10-15 minutes.
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13
Watch as the broth thickens and turns silky. If it gets too thick, add a splash of hot water. If too thin, mash a few more beans.
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14
Taste and adjust salt. Stir in the vinegar or lime juice and the fresh herbs just before turning off the heat.
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15
Remove the bay leaves and serve hot, ensuring every portion gets plenty of the savory broth.
💡 Chef's Tips
Always soak your beans; it significantly reduces cooking time and prevents the skins from bursting. The 'mash and return' method is essential—never skip mashing a portion of the beans if you want that authentic creamy texture. Salt your beans only at the end of the process; salting too early can toughen the skins. For a vegetarian version, omit the bacon and use smoked paprika to maintain that deep, savory profile. Leftover beans taste even better the next day as the flavors continue to develop in the fridge.
🍽️ Serving Suggestions
Serve over fluffy Brazilian white rice (Arroz Branco) for the classic 'Arroz e Feijão' pairing. Top with a generous spoonful of Farofa (toasted cassava flour) for a delightful crunch. Accompany with pan-seared steak (Bife Acebolado) or a simple fried egg. Serve with a side of sautéed collard greens (Couve a Mineira) and a slice of orange to aid digestion. Pair with a cold Guaraná soda or a fresh lime Caipirinha for the full Brazilian experience.