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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 71.9
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 98.8 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.8 g

View full nutritional breakdown of Brazilian Black beans calories by ingredient
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Brazilian Black beans

Submitted by: VETTE04

Introduction

Home made black beans made Brazilian style Home made black beans made Brazilian style
Number of Servings: 6

Ingredients

    * 1 1/4 cups Black Beans Soaked either over night or quick soaked -- see package this is the presoaked measure
    *4 Cups water
    * 3 cloves garlic minced
    * 1 small onion with 3 whole cloves pierced in it
    * 1/2 teaspoon light salt or sea salt
    * 1 tsp pepper divided
    * 1 teaspoon olive oil
    * 1 cup chopped onion
    * 1 chopped green pepper


Directions

After beans have been soaked add to pan with 4 cups water. Bring to a boil and reduce heat to a mild boil. Cook for an hour. Add minced garlic and clove studded onion and continue to cook for an hour. All the while remian at a mild simmer/ boil. Add pepper and salt. After an hour remove onion with cloves in it and throw away.
Saute chopped onions and chopped green peppers in the oil. Pepper onions and g. peppers (do not salt). Add to the black beans once the clove studded onion is taken out of the black beans. Cook a few minutes to blend flavors.

Serve over brown rice and top with salsa.

Serving size is about 1.5 cup makes 4-6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user VETTE04.






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Member Ratings For This Recipe

  • This recipe looks delicious, & I'm going to try it. However, please note that the calorie count is too low. SparkRecipes doesn't provide dried beans as an option, so it's calculating as if you started with just 1.25 c. of COOKED beans. Big difference! - 3/29/09

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  • Salsa?!? You don't put salsa on Brazilian beans, nor do you serve it with tortillas. There are no tortillas or salsa in Brazilian cooking.
    For best results, toss in a bay leaf when you start cooking and remove it before serving. - 3/3/09

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  • Very good. I did the quick-soak method, and I used red and yellow peppers since my husband can't eat the green ones. I also found I didn't have whole cloves, so I just sprinkled some ground cloves in there. I also made the whole-wheat tortillas from the recipe in SP and it was a good combo. - 4/22/08

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