If you asked me what home tastes like, it’s the smell of garlic hitting a hot pan. Growing up in Brazil, that smoky aroma from my grandma’s kitchen hit me the second I opened the door after school.
These beans are that memory in a bowl. They’re rich, creamy, and 100% authentic—and the best part? No Sazón packets are needed to get this deep, traditional flavor.
I first started making these beans for my family in Canada using the ingredients I could find at my local grocery store. Since then, I’ve refined the method based on your questions about achieving flavorful Brazilian beans without the sazon packets.
Looking for a plant-based version?
Check out my Brazilian Rice and Beans Recipe or my Viral Brazilian Bean Recipe. You can also just leave the bacon out of this recipe, and it’ll still be delicious!
Looking for traditional sides? Check out my Brazilian Bacon Farofa Recipe and my Best Brazilian Farofa with Eggs. Both are readers favorites!
Why This Recipe Works (The Science of Flavor)
Since we’re skipping the processed seasoning packets, we rely on a few “secret” ingredients to build a complex flavor profile:
- The Umami Factor: The whole Roma tomato and sautéed garlic create a natural savory base. You won’t taste “tomato,” but you will notice a depth that water alone can’t provide.
- The MSG Trick: Seasoning packets use MSG for that “zing.” The acidity of the orange juice provides a bright finish that mimics that flavor-enhancing effect perfectly.
- The Texture: Instead of cooking the beans until they fall apart to thicken the soup, we blend the potato, onion, and tomato. This creates a creamy, luxurious broth while keeping the beans themselves intact.
Sorting and the “Soak and Re-soak”
If you grew up eating beans daily, you know the preparation is a ritual. To get beans that are creamy and easy on the stomach, you must follow the molho e remolho (soak and re-soak) method.
- Sort the Beans: Spread your beans out on a flat surface. Hunt for any tiny stones or debris.
- The 12-Hour Soak: Cover the beans with plenty of water and let them sit for 12 hours.
- The Re-soak: Change the water once during this 12-hour period. This is the secret to eliminating the toxins and complex sugars that make beans hard to digest. It also significantly cuts down your cooking time! Always give them one final rinse in fresh water before they hit the pot.
Variations & Tips
- The Sausage: If you can’t find smoked farmer’s sausage (I get mine from Costco), mild Polish Kielbasa or chorizo are great substitutes. Or, you can just omit it.
- Vegetarian Swap: Replace the bacon with 1 teaspoon of Smoked Paprika to keep that smoky depth.
- Storage: These beans are best the day they are made. If refrigerating, add a splash of water when reheating to loosen the thick broth.
- Salt Timing: Always salt your beans after they are cooked. Salting too early can sometimes prevent the beans from softening properly.
- Texture: If you prefer an even thicker broth, or simply don’t want to use a potato, smash a half-cup of the cooked beans against the side of the pot and stir.
Is this the same thing as Feijoada?
Not quite, though they are cousins!
Feijoada is Brazil’s national dish. It’s a very heavy, rich stew made with a huge variety of meats—everything from salted pork and beef to more traditional pieces like pig’s ears and feet. Because it’s so complex and takes all day to cook, it’s usually saved for big Saturday feasts or special celebrations.
These Black Beans (Feijão Preto) are what we eat every single day. They are much lighter, faster to make, and focus on simple, smoky flavors from bacon and sausage. Think of this as the “daily comfort food” version that goes with every meal.
FAQ
- Can I use canned beans? This method is specifically for dry beans to achieve the right broth thickness and texture. Canned beans won’t stand up to the pressure cook.
- Why is my broth thin? Make sure you don’t skip the blending step! That potato/tomato puree is what creates the “restaurant-style” consistency.
- Using a stovetop pressure cooker? No changes needed. Follow the recipe exactly as written and cook at pressure for 25–30 minutes, allowing a natural pressure release before seasoning and finishing.
⚠️ Troubleshooting: The “Burn” Warning
If you are using an electric pressure cooker, the “Burn” warning triggers if meat particles are stuck to the bottom. Always deglaze thoroughly after sautéing your garlic. If the warning triggers during the cycle, release pressure, add 1/2 cup water, scrape the bottom again, and restart.
Brazilian Black Beans With Bacon (No Sazón Needed)
Equipment
- pressure cooker/instant pot
- cutting board
- blender or immersion Blender + Cup
- Ladle
Ingredients
- 2 cups dry black beans
- 5½ cups water
- 4 slices bacon chopped
- 1 smoked farmers sausage sliced (optional)
- 15 cloves garlic minced
- ½ onion left whole
- 1 Roma tomato left whole
- 1 small potato smaller than a fist, peeled and left whole
- 2 bay leaves dry
- ½ orange for juice
- salt to taste
- parsley and/or green onions
Instructions
- SORT & SOAK: Pick through your dry beans and toss out any tiny stones or shriveled bits. Rinse them well, put them in a big bowl, and cover them with plenty of water for 12 hours. About halfway through, drain the water and refill it with fresh water—this "re-soak" makes them much easier to digest! When you're ready to cook, dump the soaking water and give them one last rinse.2 cups dry black beans
- Set your pressure cooker to Sauté. Fry the bacon until it’s nice and crispy, then scoop it out and set it aside. Do the same with the sausage, browning it in the bacon fat before setting it aside too.4 slices bacon, 1 smoked farmers sausage
- Toss the garlic into that flavorful fat and cook until it’s golden and smells amazing (Just don't burn the garlic!). Quick tip: Pour in a tiny splash of water and use a wooden spoon to scrape any stuck bits off the bottom of the pot. This keeps your pressure cooker from giving you a "Burn" warning later!15 cloves garlic
- Put the bacon and sausage back in. Add the beans, 6 cups of water, the onion, tomato, potato, and bay leaves. Seal it up and cook on high pressure for 30 minutes. Once the time is up, let the pressure naturally release for 10 minutes before releasing remaining pressure and opening the lid.5½ cups water, ½ onion, 1 Roma tomato, 1 small potato, 2 bay leaves
- Fish out the bay leaves and toss them. Take out the softened onion, tomato, and potato and put them in a blender with one or two scoops of the bean broth. Blend until smooth and stir that creamy mixture back into the pot.
- Season to taste. Add your salt a little at a time, tasting as you go. Then, do the same with the orange juice—add a squeeze, taste it, and add more until the flavors really "pop." Let it simmer for 5 minutes so everything comes together, and finish with a handful of fresh chopped parsley. and/or green onions½ orange, salt to taste, parsley and/or green onions
Notes
1. Stovetop Adaptation (Regular Pot)
If you don’t have a pressure cooker, you can still achieve incredible results with a heavy-bottomed pot (like a Dutch oven):- Water Ratio: Increase the water from 6 cups to 8 or 9 cups. Because the pot isn’t sealed, you will lose a significant amount of liquid to evaporation.
- Cooking Time: Bring the pot to a boil, then reduce heat to a low simmer. Cover with a lid and cook for 1.5 to 2 hours.
- Consistency: Check the beans every 30 minutes. If the water level drops below the beans, add a splash of boiling water to keep them submerged.
2. The “Age of the Bean” Factor
Not all dry beans are created equal. The older a bean is, the tougher its skin becomes:- Fresh Dry Beans: If your beans were harvested recently, they may cook in the pressure cooker in as little as 20–25 minutes.
- Old Stock: If your beans have been sitting in the pantry for over a year, they may stay “crunchy” even after 30 minutes. If this happens, simply seal the lid and pressure cook for another 5–10 minutes.
3. The Pressure Cooker “Burn” Warning
Electric pressure cookers (like Instant Pots) have a sensor at the bottom.- The Culprit: Tiny bits of bacon or garlic stuck to the stainless steel.
- The Fix: After sautéing your meats, you must deglaze. Pour in a 1/4 cup of water and use your wooden spoon to scrape the bottom until it feels completely smooth. If you skip this, the machine will likely give you an error and stop cooking.
4. The Orange & Tomato “Science”
- Why the Orange?It mimics the “zing” of Sazón without the chemicals.
- Why the Tomato? Tomatoes are packed with natural glutamates (umami). It adds a savory depth that makes the beans more flavorful
5. Nutritional Disclaimer
- Estimates Only: Any nutritional information or calorie counts provided are estimates. Actual values will vary based on the fat content of your bacon, the specific brand and type of sausage, and the size of your potato and tomato.
6. Storage & Freezing
- The “Bean Brick”: These stay fresh in the fridge up to 3 days.
- Freezing: Freeze in airtight containers for up to 3 months.
- When reheating, the broth will be very thick; add a splash of water to bring it back to that perfect caldo consistency.
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