📝 About This Recipe
Hailing from the heart of Minas Gerais, Feijão Batido is a luxurious, silk-textured bean cream that represents the pinnacle of Brazilian comfort food. Unlike traditional chunky beans, this version is blended and refried with smoky bacon, garlic, and traditional spices to create a rich, savory consistency. It is a versatile masterpiece, served as a sophisticated side dish or a warming soup that captures the rustic elegance of 'Comida Mineira'.
🥗 Ingredients
The Bean Base
- 2 cups Dry Carioca beans (soaked for at least 8 hours; pinto beans are a good substitute)
- 6 cups Water (for pressure cooking)
- 2 pieces Bay leaves (dried)
- 1 small piece Smoked bacon slab (approx. 50g, left whole for the boiling stage)
The Flavor Tempering (Tempero)
- 1/2 cup Smoked bacon (finely diced)
- 1/2 cup Paio sausage or Calabresa (finely diced)
- 1 tablespoon Lard or Vegetable oil (lard is more traditional for authentic flavor)
- 1 medium Yellow onion (finely minced)
- 4 large Garlic cloves (mashed into a paste with a pinch of salt)
- 1 teaspoon Colorau (Annatto powder) (for a deep golden-red hue)
- 1/2 teaspoon Ground cumin (optional, for earthy depth)
Finishing Touches
- to taste Salt (be careful as bacon and sausage are salty)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup Green onions (thinly sliced)
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Drain the soaked beans and rinse them under cold water. Place them in a pressure cooker with 6 cups of fresh water, the bay leaves, and the small slab of bacon.
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2
Seal the pressure cooker and cook over medium-high heat. Once it reaches pressure (starts whistling), reduce heat to low and cook for 25-30 minutes until beans are very soft.
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3
Allow the pressure to release naturally. Open the pot, remove the bay leaves and the whole piece of bacon (you can discard these or chop the bacon to add back later).
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4
Transfer the cooked beans and their cooking liquid to a blender. Blend on high speed for 2 minutes until the mixture is completely smooth and velvety. Set aside.
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5
In a large heavy-bottomed pot or a traditional iron skillet, melt the lard over medium heat.
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6
Add the diced bacon and cook until the fat has rendered and the bits are golden and crispy.
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7
Add the diced sausage to the pan and sauté for another 3-4 minutes until browned.
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8
Stir in the minced onions and cook until translucent. Add the garlic paste and sauté for 1 minute until fragrant, being careful not to burn it.
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9
Stir in the colorau and cumin to toast the spices in the fat for 30 seconds.
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10
Carefully pour the blended bean cream into the pot with the aromatics. Stir well to incorporate the flavored fats.
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11
Lower the heat and simmer the beans for 10-15 minutes. Stir frequently to prevent the bottom from scorching. The mixture should thicken slightly.
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12
Taste and adjust salt and pepper. If the cream is too thick, add a splash of hot water to reach your desired consistency.
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13
Just before serving, stir in half of the green onions and parsley.
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14
Transfer to a serving bowl and garnish with the remaining fresh herbs and perhaps a few extra crispy bacon bits.
💡 Chef's Tips
Soaking the beans is crucial not just for texture, but for removing anti-nutrients that cause bloating. For an even smoother texture, pass the blended beans through a fine-mesh sieve before frying them. If you prefer a vegetarian version, swap the bacon/lard for smoked paprika and extra virgin olive oil. Always stir with a wooden spoon; it's the traditional 'Mineira' way and helps you feel the thickness at the bottom of the pot. If reheating, add a little water or beef broth as the beans thicken significantly when cold.
🍽️ Serving Suggestions
Serve alongside fluffy white rice and 'Couve à Mineira' (thinly sliced sautéed collard greens). Pairs beautifully with 'Bisteca de Porco' (grilled pork chops) or 'Frango com Quiabo'. Top with a fried egg with a runny yolk for a decadent 'Prato Feito' experience. Serve in small mugs as an appetizer 'Caldinho' during cold evenings. Accompany with a glass of artisanal Cachaça or a cold Brazilian pilsner.