Restaurant Style Brazilian Beans
My friend from Brazil invited my family and I over for dinner the other night and in addition to a pot roast her husband made had the most delicious pinto bean side dish! Later, I asked her to give me step by step instructions on how to make these be ause they were so good. She took me in the kitchen and showed some of her tricks. They eat these a the time. She makes a huge batch and then freezes small increments in ziplock baggies to grab for a quick meal. I have altered it a tiny bit to make it work for our family but here it is below!
Brazilian Beans Recipe:
Soak 2 lbs of beans over night in a huge bowl filled to the brim.
(You can use the quick soak method where you bring the beans to a boil then turn off the stovetop and let them sit in the hot water for at least 1 hour.)
Next, pull out your Insta Pot and set it on the Sautè cook mode. Pour in 3 Tbsp of vegetable oil, one medium chopped onion, a ton of garlic (she uses an entire bulb basically) about 2 1/2 TBSPs, 2-3 heaping TBSP of Beef Boullion by Knorr (this is essential) and one large chopped colored pepper. She often puts in other vegetables like tomatoes that she has on hand. Once this is fragrant and the onions and vegetables are soft push cancel on the sauté mode. Add in chicken broth until itjust barely covers all the beans.
Last, put the lid on the pressure cooker and make sure the valve it set to seal. Then set the pressure cooker to high pressure for 45 min. I like them soft so I would Ieave the beans in there for an additional 20 min or so once the 45 min are up before I opened the valve and let the steam out. It really depends on how soft you and firm you like your beans. 💖 These are sooooo good and worth every second of your time to make. Yummmmy!!!!
Post a Comment