This Slow Cooker Brazilian Beans and Rice recipe is delicious, thick, & hearty with tons of flavor from the meat, onion, cilantro, & garlic. It’s a great recipe for a weeknight family dinner!
The best part of marrying into a Brazilian family is the food – I mean the family and the love(!) – and the food ;). I mean, who doesn’t love pão de queijo?? This Slow Cooker Brazilian Black Beans recipe, known as Feijão, is a traditional dish in Brazil. The slow cooker makes it incredibly easy to make these anytime. It also allows all of the flavors from the meat, onion, cilantro, and garlic to cook into the beans for a distinctive, thick, saucy, and hearty dish. They are great as a side or a main dish and a staple in Brazilian food. If you have never tried these beans, you really MUST and I promise you will love them.
I often add these to my International Wednesday Dinner menu for easy theme night meal planning!
Black Beans for Protein and Fiber
With a Certification in Nutrition and Healthy Living, I’m always looking for not only delicious foods, but foods that are good for us too. Black Beans are pretty amazing in terms of health benefits. They have a whopping 15g of protein and 15g of Fiber in 1 cup! It’s recommended that Women get 25g of Fiber daily, but most women aren’t getting this much in their diet. When I checked my daily fiber intake, I was only at about 15g and was really surprised!! Track your Fiber for a day or two and see how you stack up.
Black beans are a great source of Fiber, especially if you’re eating a gluten free diet and may not be getting fiber from grains. Try my Huevos Tostadas for dinner or brunch. My Easy Refried Black Beans Recipe using Dried Beans are a terrific side for any Taco Tuesday. Or how about my Creamy Cajun Beans & Cauliflower over Quinoa for other great ways to enjoy black beans!
Simple Equipment and Ingredients
This slow cooker version of Brazilian style black beans is so easy! If you do not already have , I HIGHLY recommend them! I love my 6-Quart Crock Pot! If you don’t have a slow cooker, you can make these in a large pot on the stove. See the recipe notes for stovetop instructions.
Ingredients
- Dry black beans, soaked overnight – I used a 16 ounce bag of Goya Black Beans. You can also use canned beans that have been rinsed as well. It will be approximately four 15oz cans to equal one 16 oz bag of dry beans.
- Garlic cloves – Fresh is best, but you can buy the pre-minced garlic in a jar to save time.
- Onion, medium – Yellow or white onions are good for this recipe.
- Fresh Cilantro – There really is no substitute for fresh cilantro, but if you absolutely cannot get or do not want cilantro, you can use fresh parsley and a teaspoon of dried oregano.
- Chorizo – Cured and dried Portuguese or Spanish sausage is great for this recipe.
- Pork/Ham hock – You can usually find these in the meat section, but if not, just act your butcher. You can substitute in 6 pieces of bacon diced.
- Vegetable broth – You can also use beef or chicken broth or stock. You can also use water.
- Beef Bouillon – You can also use vegetable or chicken bouillon or base.
- Bay leaves
- Long grain white rice
Time Saving Prep-Ahead Steps for Brazilian Black Beans
To prep ahead for Brazilian rice and beans, put the garlic, onion and cilantro with 2 tablespoons of water in a blender and purée it until all minced. Add another tablespoon of water if needed to get it all minced. You can store this mixture in the fridge until you are ready to cook.
You can also cut the chorizo into ¼ inch slices ahead and store in the fridge.
Next comes soaking the dry beans. I buy dry beans for this recipe and first rinse them in a strainer to rinse off any unwanted particles. Transfer the beans to a large bowl, then cover with cold water so that the water is at least 2 inches above the beans. That’s because the beans will soak up the water and expand in size. Place the bowl with beans and water in the fridge to soak the night before you plan to cook the beans.
Cooking Steps for Brazilian Beans and Rice
Into a slow cooker, add the ham hock, chorizo, drained and rinsed beans, beef bouillon, the puréed onion/garlic/cilantro mixture, bay leaf, and salt and pepper.
Cover with enough vegetable broth (or beef broth or water) to cover the beans, about 4-5 cups.
Set the slow cooker for 8-10 hours, depending on your schedule.
While the black beans are cooking, when you are getting ready to eat, make the rice according to package instructions.
Scoop beans over rice and enjoy as a main dish or a side to steak or sausage!
Brazilian Beans and Rice Recipe FAQs
I used a 16 ounce bag of Goya Black Beans. You can also use canned beans that have been rinsed as well. It will be approximately four 15oz cans to equal one 16 oz bag of dry beans.
These black beans will last 5-6 days in the fridge in a sealed container.
Yes, you can cook these black beans on the stove or in the oven. To do so, make sure that you have a large pot or dutch oven. Follow the instructions to prep and add everything to the pot the same way as with the slow cooker. On the stove top, bring the contents to a boil, then reduce the heat to a simmer. Cover and cook for 1.5 to 2 hours or until the beans are tender. Or place the covered pot in the oven at 400 F degrees for 2 hours or until the beans are tender.
These cooked Brazilian black beans freeze beautifully. Just portion them out into freezer bags and flatten them. You can store them in the freezer for up to 6 months. To reheat, you can place in the fridge overnight to thaw and then warm on the stove or in the microwave.
Yes, this recipe is gluten free. However, always be sure to check food ingredient labels to ensure that they are in fact gluten free.
No, there are several pork and beef ingredients that are added to the beans for deep flavor. To make this vegetarian, eliminate the ham hock and the chorizo. You can use a vegetarian chorizo alternative for some of that same flavor if you want.
You can make these Brazilian black beans in an instant pot as well. Follow the instructions in this recipe for the instant pot and then set the instant pot for 30 minutes. The beans cook much faster in a pressure cooker like this.
Often Brazilian rice is made using onion and garlic to impart delicious flavor. To do this, dice a small onion and 2-3 cloves garlic. Preheat a rice pot and add 2 teaspoons olive oil. Add the onions and garlic and cook over medium heat for a couple minutes until the onions are translucent. Then add the rice and mix to combine with the onions and toast it just a little. Add the water and cook the rice as you normally would.
Brazilian Beans and Rice in the Slow Cooker
Equipment
- Slow Cooker
Ingredients
- 1 lb Dry Black beans, soaked overnight
- 5 cloves Garlic
- 1 Onion, medium
- 4 oz Fresh Cilantro
- 1 lb chorizo Portuguese will be better but you can use the Spanish
- 1 Pork/Ham hock
- 4-5 cups Vegetable or Beef broth or Water
- 1 Bay leaf
- 1 cube Beef Bouillon
- 2 teaspoons Salt
- 1 teaspoon Ground Black Pepper
- 2 Cups Long grain white rice
Instructions
- The night before, pick through the beans to make sure there are no particles and then rinse with water in a strainer. Add the beans to a large bowl and cover with water. Soak overnight. When ready to cook, drain the beans.
- Put the garlic, onion and cilantro with 2 tbls water in a blender and purée it until all minced. Add another tbls of water if needed.
- Cut the chorizo into ¼ inch slices.
- Into a slow cooker, add the ham hock, chorizo, beans, beef bouillon, the puréed mixture, bay leaf, and salt and pepper.
- Cover with enough vegetable broth (or beef broth or water) to cover the beans, about 4-5 cups.
- Let cook for 8-10 hours.
- While the black beans are cooking, when you are getting ready to eat, make the rice according to package instructions.
- scoop beans over rice and enjoy as a main dish or a side to steak or sausage. Enjoy!
Notes
- Can I use canned beans instead of dry? I used a 16 ounce bag of Goya Black Beans. You can also use canned beans that have been rinsed as well. It will be approximately four 15oz cans to equal one 16 oz bag of dry beans.
- How long can I store these cooked black beans in the refrigerator? These black beans will last 5-6 days in the fridge in a sealed container.
- Can I cook these black beans on the stove? Yes, you can cook these black beans on the stove or in the oven. To do so, make sure that you have a large pot or dutch oven. Follow the instructions to prep and add everything to the pot the same way as with the slow cooker. On the stove top, bring the contents to a boil, then reduce the heat to a simmer. Cover and cook for 1.5 to 2 hours or until the beans are tender. Or place the covered pot in the oven at 400 F degrees for 2 hours or until the beans are tender.
- Can I freeze the beans? These cooked Brazilian black beans freeze beautifully. Just portion them out into freezer bags and flatten them. You can store them in the freezer for up to 6 months. To reheat, you can place in the fridge overnight to thaw and then warm on the stove or in the microwave.
- Is this recipe Gluten Free? Yes, this recipe is gluten free. However, always be sure to check food ingredient labels to ensure that they are in fact gluten free.
- Are these Brazilian Black Beans Vegetarian? No, there are several pork and beef ingredients that are added to the beans for deep flavor. To make this vegetarian, eliminate the ham hock and the chorizo. You can use a vegetarian chorizo alternative for some of that same flavor if you want.
Debbie says
Wow these thick saucy black beans sound amazing!! Great story too 🙂
Carrie Tyler says
Thanks, Debbie!
Nicole Alley says
I just made a vegetarian version, I happened to have everything on hand in my pantry. It’s absolutely delicious! I’ve never made this dish before but how could you go wrong with cilantro onions garlic and beans in anything? Thanks so much for the deeply flavorful recipe. Best wishes to you and your family on your move and I’m sure it will be hard to leave Hoboken – I was a resident once too (Park, Washington & Jackson streets 😉). -Nicole
Camila Markie says
Thanks for the recipe. I am Brazilian myself and to be honest I am a bit afraid of pressure cookers so this slow cooker recipe came in handy. I am introducing solids to my baby and would really like for her to start eating beans. I will try this recipe and just skip all seasoning and salt and stick to garlic and onion and the beans.
One question though is the cooking time on High or Low in the crock pot? Is it safe to say 8h on high and 10 on low?
Please let me know. Looking forward to making this.
Carrie Tyler says
Hi Camila! Thanks for your question. Yes, you can cook this recipe for 8 hours or 10 hours Low.
Please let me know how it turns out!
Thanks,
Carrie
Kristy Murray, Linger says
I love beans of any kind but especially black beans. The Brazilian slant is even more intriguing to me. And there is nothing more desirable than a slow cooker recipe. Thanks so much Carrie!
chef mimi says
wow! That’s a major move! Really exciting. I was in Brazil in 2019, and of course the food was fabulous. This is a great recipe!