Brazilian black bean and rice (Feijao e arroz)

This dish brings back wonderful memories from Rio de Janeiro and it’s  now become a staple in my home. Simple yet delicious, I call it my favourite healthy dish 🙂



2 cups black beans
2 bay leaves
3 tbsp olive oil
2 large onions diced
6 garlic cloves chopped
2 cubes chicken or vegetable broth
Salt and pepper to taste


Soak the beans overnight in a bowl of water. Drain and rinse well. Fill a big pot of water (don’t worry about adding too much water), add the beans, bay leaves and bring to a boil. Turn down the heat to very low and allow it to simmer for 2h.
Meanwhile heat the oil in a large pan over medium heat. Add the onions and cook slowly stirring often for about 5 min. Add the garlic and cook until the mixture turns to a golden brown (about 3-5 min).

When the beans are cooked, remove excess water and keep just enough to create a stew (this is not a soup). Then take a small bowl, pour 2 spatulas of the beans and mash them completely with a fork. Pour it back onto the pot with the rest of the beans. This will act as a starch allowing the liquid to thicken. Add right away half of the onion/garlic mixture, the broth cubes and continue cooking for about 20-30 min to allow the sauce to thicken. Remove from heat, throw the bay leaves and just before serving add the rest of the onion/garlic mixture, salt and pepper. Serve it on a bed of rice.


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