Yields1 Serving

 1 lb Black Beans, dried
 1 Onion, diced
 1 Green Pepper, diced
 4 Garlic cloves, minced or 1 tsp of garlic powder
 2 tbsp Olive Oil
 1 tsp Cumin
 23 Bay Leaves
 1 tbsp Liquid Smoke
 Salt
 Pepper

1

Begin with the beans, by adding them to a pot and covering them with enough water to cover them by 3 inches. Discard the water the beans were soaking in overnight. Refill the pot with water until it covers the beans by 3 inches. Bring to a boil and then reduce to a simmer, until the beans are soft, about 45 minutes. If using canned beans, simply drain and rinse the beans then add them to the pot in Step 5.

2

Meanwhile, add olive oil to a separate pan and bring heat to medium high.

3

Add onions and green peppers and cook until translucent, stirring occasionally. (5 minutes)

4

Add fresh garlic or garlic powder, cumin, bay leaves and black pepper. (2 minutes)

5

Before adding the sofrito, sauteed ingredients to the beans, it’s recommended to deglaze the pan! To do so, simply add a splash of water to the pan.

6

Add sofrito to the pot of beans. If using canned beans, add them to the sofrito, making sure to add 3 cups of water. Bring to a boil then reduce heat to medium low and stir occasionally to prevent the beans from sticking to the bottom. (1 hour for dried beans, 5 minutes for canned)

7

Add salt and liquid smoke, then adjust to taste.

Ingredients

 1 lb Black Beans, dried
 1 Onion, diced
 1 Green Pepper, diced
 4 Garlic cloves, minced or 1 tsp of garlic powder
 2 tbsp Olive Oil
 1 tsp Cumin
 23 Bay Leaves
 1 tbsp Liquid Smoke
 Salt
 Pepper

Directions

1

Begin with the beans, by adding them to a pot and covering them with enough water to cover them by 3 inches. Discard the water the beans were soaking in overnight. Refill the pot with water until it covers the beans by 3 inches. Bring to a boil and then reduce to a simmer, until the beans are soft, about 45 minutes. If using canned beans, simply drain and rinse the beans then add them to the pot in Step 5.

2

Meanwhile, add olive oil to a separate pan and bring heat to medium high.

3

Add onions and green peppers and cook until translucent, stirring occasionally. (5 minutes)

4

Add fresh garlic or garlic powder, cumin, bay leaves and black pepper. (2 minutes)

5

Before adding the sofrito, sauteed ingredients to the beans, it’s recommended to deglaze the pan! To do so, simply add a splash of water to the pan.

6

Add sofrito to the pot of beans. If using canned beans, add them to the sofrito, making sure to add 3 cups of water. Bring to a boil then reduce heat to medium low and stir occasionally to prevent the beans from sticking to the bottom. (1 hour for dried beans, 5 minutes for canned)

7

Add salt and liquid smoke, then adjust to taste.

Taylor’s Feijoada (Brazilian Black Beans)