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Sautéed Carioca Beans: Simple and Tasty

Sautéed Carioca Beans: Simple and Tasty
Prep
20 min
Cook
30 min
Total time
50 min
Yield
4 servings
Difficulty
EASY
Calories
355 kcal

Quick summary

“Sautéed carioca beans are the essential mainstay of the Brazilian 'prato feito', combining soft grains wrapped in a velvety broth with the scent of garlic and onion browned in oil. Prepared with a homemade technique, it delivers comfort and nutrition for the daily routine.”

What you need to know

  • The prior 2-hour soak softens the skin of the carioca beans and reduces antinutrients that cause gas.
  • Pressure cooking for 30 minutes leaves the grains tender and ready to absorb the sauté.
  • The slow frying of the garlic and onion in oil before pouring in the beans is the secret to the characteristic aroma of homemade beans.

Ingredients

Main

  • 2 cups of pinto beans
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons oil
  • Salt to taste
  • Black pepper to taste
  • 1 bay leaf (optional)
  • Green seasoning to taste to decorate

Instructions

Principal

  1. Soak beans for at least 2 hours before cooking.
  2. Drain the beans and place them in a pressure cooker with enough water to cover them.
  3. Add the bay leaf and cook for about 30 minutes after the pot starts whistling.
  4. After cooking, discard the bay leaf and set the beans aside.
  5. In a common pan, heat the oil and sauté the onion until transparent.
  6. Add the garlic and sauté until golden, taking care not to burn it.
  7. Place the cooked beans in the pan and mix well.
  8. Season with salt and black pepper to taste and cook for 5 more minutes.
  9. Finishing, decorate with green onions before serving.
  10. For extra flavor, add bacon or sausage during the sautéing.
  11. Try adding a little cumin for a special touch.
  12. If you prefer, use beef broth to cook the beans.
  13. The beans can be stored in the refrigerator for up to 5 days.
  14. To preserve the flavor, do not let the beans get too soft.

Chef's tips

  • Mash two ladles of grains with the back of a wooden spoon against the side of the pan during the final boil to thicken the broth.
  • Brown the onion first and only then add the chopped garlic, as garlic browns and burns much faster.
  • Let the beans boil uncovered for 5 to 8 minutes after sautéing so the broth gains body and a velvety sheen.

Variations

  • Sauté 50g of chopped bacon or diced calabresa sausage in the pan before adding the onion and garlic.
  • Add a teaspoon of smoked paprika or annatto to the sauté to enhance the reddish color of the broth.
  • Sprinkle fresh chopped cilantro instead of parsley and chives if you prefer a striking regional aromatic note.

Substitutions

  • Common vegetable oil can be replaced with artisanal lard or virgin olive oil.
  • Carioca beans can be substituted with black beans, speckled carioca beans, or red beans.
  • The bay leaf can be replaced by a pinch of freshly ground cumin in the garlic sauté.

How to store

Store the sautéed Brazilian black beans in an airtight glass or plastic container in the refrigerator for up to 5 days. The broth will thicken with the cold; When reheating in a pan, add a quarter cup of filtered water and boil for 3 minutes.

Can it be frozen?

Carioca beans freeze extraordinarily well for up to 3 months in plastic or glass containers. To consume, take the frozen block directly to the pan over low heat with three tablespoons of water covered until defrosted and boiling.

What to serve with

It is the indispensable base for classic fluffy white rice, sautéed beef steak, grilled chicken fillet, or fried eggs. Crispy corn Farofa and collard greens sautéed in garlic complete the traditional Brazilian lunch.

Frequently asked questions

How do I thicken the bean broth without adding flour?

Mash some of the beans against the side of the pot and let it boil uncovered over medium heat for 5 minutes until reduced.

Why does garlic burn easily in the bean sauté?

Garlic has a lower water content than onion; brown the onion first until translucent and only then add the garlic.

How to season frozen beans that were cooked without salt?

Make the sauté of onions and garlic browned in oil in a pan and throw the frozen beans directly on top with salt to taste.

Does the carioca bean really need to be soaked before cooking?

Soaking hydrates the grain, reduces cooking time under pressure, and eliminates phytates that cause digestive discomfort.

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