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Slow Cooker Brazilian Beans and rice in a bowl with cilantro on top and lime wedges on the counter. These black beans are thick, rich, and delicious! Serve as a side or main over rice.

Brazilian Beans and Rice in the Slow Cooker

These Brazilian Black Beans, known as Feijão, are an absolutely delicious traditional dish in Brazil.  The slow cooker makes it incredibly easy and allows all of the meat, onion, cilantro, and garlic flavors to cook into the beans for a distinctive, thick, saucy, hearty dish. Serve of rice for a delicious meal or side dish.

Course Main Course, Side Dish
Cuisine Brazilian
Keyword black beans, brazilian recipe, faijao
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Calories 583 kcal
Author Carrie Tyler

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

  1. 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.

  2. 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.

  3. Cut the chorizo into ¼ inch slices.

  4. Into a slow cooker, add the ham hock, chorizo, beans, beef bouillon, the puréed mixture, bay leaf, and salt and pepper.

  5. Cover with enough vegetable broth (or beef broth or water) to cover the beans, about 4-5 cups.

  6. Let cook for 8-10 hours.

  7. While the black beans are cooking, when you are getting ready to eat, make the rice according to package instructions.  

  8. scoop beans over rice and enjoy as a main dish or a side to steak or sausage.  Enjoy!

Recipe Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.