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viral brazilian bean recipe

Viral Brazilian Bean Recipe

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Prep Time:10 minutes
Cook Time:10 minutes
soak time:12 hours
Total Time:18 minutes
Course: Dinner, Lunch
Cuisine: Brazilian
Keyword: bean, beans, viral
Servings: 5 people
Calories: 417kcal
Author: Claudia Genschow

Equipment

  • pressure cooker or instant pot

Ingredients

  • 1 Onion
  • ½ Head of Garlic
  • Handful of Fresh Parsley and Green Onions add as much as you like
  • Olive Oil
  • 350 g of Pinto Beans pre-soaked for 12 hours, see notes
  • 1 Tomato
  • 1 Potato
  • 2 or 3 Bay Leaves
  • 1 Lime
  • ½ Orange see notes
  • water see notes

Instructions

  • In a bowl, soak the beans in water with lemon juice for 12 hours* (see note).
  • In a food processor, combine half an onion and all of the garlic, parsley, green onions. Add a drizzle of olive oil. Blend until smooth and set it aside.
  • After 12 hours, drain the soaked beans and set them aside.
  • In a pressure cooker, sauté the blended mixture with olive oil for two minutes or until fragrant. Add the drained beans and increase the heat.
  • Add the tomato, remaining half onion, potato, bay leaves, and enough water to cover the ingredients by two inches or so. Ensure that the water level is below the maximum line in your pressure cooker.**
  • Close the pressure cooker, increase the heat to high, and lower it once pressure is achieved. Cook for 15 minutes, then turn off the heat and release the pressure before opening the lid. (If making it in an instant pot, close your pot and set it to pressure cook on high for 15 min)*** (see note)
  • Remove the bay leaves and discard.
  • Gather the tomato, onion, and potato from the pot. Blend them until smooth, then return the mixture to the pot. (you can add a ladle full of beans to help your blender blend everything nicely)
  • Season with salt and squeeze in the juice of half an orange**** (see notes).

Notes

*It is recommended that you let beans soak for 12 hours or so. In my experience, it doesn't have to be exactly 12 hours. I've made it with just 10 hours and also with 15 hours, for example, and it all works. However, you shouldn't let it pass 24 hours though. Soaking time is important to reduce cooking time but also to improve digestion.
** Water must cover the beans and be above them by two inches or so. In other words, that would be 3 cups of water for every cup of dry beans you add to your recipe.
***Cooking time varies depending on the freshness of your beans. Fresher beans require less time than older beans. I recommend checking the package and looking for when your beans were packaged. If your beans are closer to a year old, they will need to cook for longer, around 25 minutes. If your beans are fresh, you can get away with pressure cooking them for 10-15 minutes.
****I debated a lot whether to add the orange or not. My advice is to taste the beans without it first. Then add a little bit of orange juice and taste, adding more gradually according to your personal preference. I ended up not using the full amount as my orange was big, and I felt if I added the whole thing, it would make my beans sour
 
Also note that calories provided are only an estimate