Feijão Preto: Brazilian Black Beans from Canned Beans

Ingredients and method

About 4 side servings (estimated)

Ingredients

• 2 cans plain black beans, 15 ounces (425 g) each, fully cooked; drain and rinse
• 1 tablespoon neutral vegetable oil or olive oil
• 1/2 medium yellow onion, finely diced (about 1/2 US cup)
• 3 garlic cloves, minced
• 1 dried bay leaf
• 1 US cup water (240 ml), plus more as needed
• 1/4 teaspoon fine salt to start, then more to taste; use less with salted beans
• Freshly ground black pepper, to taste

Method

1. Drain and rinse the canned beans. Keep them nearby with the measured water. This short method starts with fully cooked beans; do not use dried or merely soaked beans.
2. Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook, stirring, until softened, about 4–5 minutes. Add the garlic and stir for about 30 seconds, until aromatic but not dark brown.
3. Add the beans, bay leaf and 1 cup water. Stir and bring to a gentle simmer. Lower the heat and cook uncovered for about 10 minutes, stirring occasionally so the bottom does not catch.
4. Scoop out about 1/2 cup beans with a little liquid. Mash with a fork or potato masher and return them to the pot. Simmer for another 5–10 minutes, stirring, until the broth lightly coats the spoon and the remaining beans are hot and tender.
5. If too thick, stir in hot water a tablespoon or two at a time. If too watery, simmer uncovered a little longer. Taste, then add salt and pepper as needed. Remove the bay leaf before serving.
6. Serve with arroz branco, letting a little broth run into the rice. Refrigerate leftovers promptly in a shallow covered container; add water when reheating if the beans have thickened.