Feijao Na Pressao Brazilian Black Beans In The Pressure Cooker Recipes

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BLACK BEANS IN A PRESSURE COOKER



Black Beans in a Pressure Cooker image

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil
1 ham hock, about 1 pound
1 medium onion, diced
2 cloves garlic, minced
1 bay leaf
2 cups (about 1 pound) dried black beans, picked over and rinsed
6 cups water
Kosher salt and freshly ground black pepper

Steps:

  • In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
  • Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.

EASY BRAZILIAN FEIJAO



Easy Brazilian Feijao image

An Irish Filipino brought up in Hong Kong, I had much to learn about Brazilian food when I first married my husband who is a real Brazilian to the core. One of the things I had to learn to cook was black beans. My mother in-law uses a pressure cooker and the recipes I found online all needed one but I couldn't find one for the longest time sooo I came up with this easy recipe and it tastes good too:) Great served over rice with steak, eggs and salad. Can be made ahead of time and reheated when ready to serve.

Provided by Chubbiness

Categories     Black Beans

Time 25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

1 (15 ounce) can black beans, drained and rinsed
1 shallot, chopped
1 garlic clove, chopped
1 cup chicken broth
1 bay leaf
1 teaspoon parsley
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
salt and pepper

Steps:

  • Heat the olive oil in a small saucepan then add the shallots and garlic and cook until golden.
  • Mix in the black beans frying for a few seconds then add in the chicken broth (please feel free to use any broth you like!) and bring to boil.
  • Once boiling add the bay leaf then lower the heat and cover leaving to simmer for 20 to 30 minutes until the beans have softened and the broth has darkened and thickened slightly (if you prefer less liquid with your beans leave to simmer uncovered for the last few minutes until you reach the desired consistency).
  • Turn off the heat and add the worcester sauce and season with salt and pepper to taste.
  • Transfer to a bowl and sprinkle with the parsley, fresh or dried whichever you prefer either is fine, et voila you're good to go!

Nutrition Facts : Calories 176.8, Fat 7.5, SaturatedFat 1.1, Sodium 202.3, Carbohydrate 19.8, Fiber 6.7, Sugar 0.3, Protein 8.2

FEIJAO NA PRESSAO (BRAZILIAN BLACK BEANS IN THE PRESSURE COOKER)



Feijao Na Pressao (Brazilian Black Beans in the Pressure Cooker) image

Easy and simple Brazilian black beans recipe made in the pressure cooker, with no need for soaking. Delicious with rice or as a side to any Latin-inspired main. Serve hot.

Provided by Nina

Categories     Bean and Pea Side Dishes

Time 41m

Yield 4

Number Of Ingredients 8

2 cups water
1 cup dry black beans
1 onion, chopped
1 cube ham bouillon, crumbled
1 bay leaf
¼ cup olive oil
1 teaspoon chopped garlic
salt to taste

Steps:

  • Place water, black beans, onion, ham bouillon, and bay leaf in a pressure cooker. Close cooker securely and bring to high pressure according to manufacturer's instructions. Cook for 15 minutes after steam starts to escape. Remove from heat and allow cooker to release pressure naturally.
  • Heat olive oil in a skillet over low heat. Add garlic; cook and stir until golden, about 1 minute. Stir oil and garlic into beans. Remove bay leaf and season beans with salt.

Nutrition Facts : Calories 298.4 calories, Carbohydrate 33.2 g, Fat 14.3 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 2.1 g, Sodium 262.2 mg, Sugar 2.3 g

FEIJAO NA PRESSAO (BRAZILIAN BLACK BEANS IN THE PRESSURE COOKER)



Feijao Na Pressao (Brazilian Black Beans in the Pressure Cooker) image

Easy and simple Brazilian black beans recipe made in the pressure cooker, with no need for soaking. Delicious with rice or as a side to any Latin-inspired main. Serve hot.

Provided by Nina

Categories     Bean and Pea Side Dishes

Time 41m

Yield 4

Number Of Ingredients 8

2 cups water
1 cup dry black beans
1 onion, chopped
1 cube ham bouillon, crumbled
1 bay leaf
¼ cup olive oil
1 teaspoon chopped garlic
salt to taste

Steps:

  • Place water, black beans, onion, ham bouillon, and bay leaf in a pressure cooker. Close cooker securely and bring to high pressure according to manufacturer's instructions. Cook for 15 minutes after steam starts to escape. Remove from heat and allow cooker to release pressure naturally.
  • Heat olive oil in a skillet over low heat. Add garlic; cook and stir until golden, about 1 minute. Stir oil and garlic into beans. Remove bay leaf and season beans with salt.

Nutrition Facts : Calories 298.4 calories, Carbohydrate 33.2 g, Fat 14.3 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 2.1 g, Sodium 262.2 mg, Sugar 2.3 g

PRESSURE-COOKER BLACK BEANS



Pressure-Cooker Black Beans image

The Instant Pot or pressure cooker makes quick work of dried beans. The best part? No presoaking required. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter). Use it to make our Black Bean, Cucumber, and Feta Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 6 cups

Number Of Ingredients 3

1 pound dried black beans
1 tablespoon extra-virgin olive oil
Kosher salt

Steps:

  • Place beans, oil, 3 quarts water, and 1 teaspoon salt in a 6-to-8-quart pressure cooker.
  • Stovetop:Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 20 minutes. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
  • Let beans stand in cooking liquid 30 minutes; drain.

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