Easy Pressure Cooker Brazilian Style Black Beans

Ingredients

• 454 g (1 lb)dried black beans
• 1onion, finely diced
• 5 clovesgarlic, minced
• 1 tspsalt
• 1 tbspolive oil
• 1 tsppaprika
• ¼ tspcumin
• 2bay leaves
• 2 tbspcilantro
• 340 g (12 oz)smoked sausage, sliced
• 3 slicessmoked bacon, cut into small pieces
• 1.42 L (6 cups)water

Instructions

1. 1

   Soak the beans

   The night before cooking, put the dried beans in a large bowl and cover with about 950 ml (4 cups) of water, leaving room for them to expand. Soak for 8–12 hours.

2. 2

   Drain and rinse

   Discard the soaking water and rinse the beans thoroughly.

3. 3

   Quick-soak option

   If you did not soak the beans overnight, put them in a pan, cover with water and boil for 15 minutes. Discard the foamy water, rinse the beans and continue with the recipe.

4. 4

   Heat the cooker

   Set an electric pressure cooker to sauté mode. For a stovetop pressure cooker, heat it over medium-high heat.

5. 5

   Cook the bacon

   Heat the olive oil, add the bacon and cook for a couple of minutes, until it starts to brown. Add the onion and garlic, stirring often, and cook until the onion mixture is translucent.

6. 6

   Add the seasonings

   Stir in the smoked sausage, soaked and drained beans, bay leaves, paprika, cumin and salt.

7. 7

   Add the water

   Pour in 1.42 L (6 cups) of water and mix again. Close the pressure cooker and make sure the valve is set to sealed.

8. 8

   Pressure cook

   Pressure-cook for 12 minutes. With a regular stovetop pressure cooker, start timing when steam begins to release.

9. 9

   Release the pressure

   When cooking is complete, let the pressure release naturally for 15 minutes, then carefully use a quick release.

10. 10

    Adjust the thickness

    Simmer the cooked beans until they reach your preferred thickness.

What are Brazilian-style black beans?

Black beans are a staple in Brazilian cooking, often served as a savoury accompaniment to rice and other parts of a meal. This version combines them with smoked sausage, bacon and aromatics for a substantial, smoky pot.

The pressure cooker shortens the cooking process, while soaking the beans beforehand helps them cook more evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 132 calories, 6g protein, 9g carbs, 8g fat.

The beans provide most of the carbohydrates and some of the protein, while the sausage, bacon and olive oil contribute much of the fat; the meat also adds protein. Pair a serving with vegetables and rice or another grain to make a more rounded plate.

Soaking and the quick option

Overnight soak: cover the beans with plenty of water and leave them for 8–12 hours, allowing space for them to swell. Drain and rinse before cooking.

Quick boil: if you missed the soak, boil the beans in water for 15 minutes, then discard that water and rinse them. The recipe continues in the same way after this shortcut.

Building the smoky base

Bacon first: cook it in olive oil until it begins to brown, then add the onion and garlic. Stir regularly so the aromatics soften and turn translucent without catching.

Sausage and spices: smoked sausage, paprika, cumin and bay leaves give the beans their savoury, smoky flavour. Stir them through with the beans before adding the water.

Pressure-cooker timing

Seal the cooker and pressure-cook for 12 minutes. For a stovetop cooker, begin timing when steam starts to release, as directed in the method.

Let the pressure come down naturally for 15 minutes before carefully releasing any remaining pressure. Follow your cooker’s instructions when handling the valve.

Getting the texture right

After pressure cooking, simmer the beans until the liquid reaches the thickness you like. Keep an eye on the pot and stir occasionally as it simmers.

The finished beans should be tender, with a rich broth rather than a watery one. Continue simmering if you prefer a thicker result.

Serving the beans

Serve them as a hearty side alongside rice, or as part of a larger meal with vegetables. Their smoky, savoury flavour also pairs well with simple, fresh accompaniments.

Cilantro is included in the ingredient list, but the supplied method does not specify when to add it.

Recipe notes & tips

• Leave enough water in the soaking bowl for the beans to expand.
• Drain and rinse the beans well after soaking or quick boiling.
• Stir the onion and garlic often so they soften without burning.
• Check that the pressure cooker valve is set to sealed before cooking.
• Use care when releasing the remaining pressure after the 15-minute natural release.
• Simmer the beans after pressure cooking to reach your preferred thickness.

Variations

• Fresh finish: stir in the listed cilantro when serving.
• More paprika: increase the paprika slightly for a warmer, fuller spice note.
• Less smoky: reduce the smoked sausage and bacon to make their flavour less prominent.
• Thicker beans: simmer for longer after pressure cooking, stirring occasionally.
• Serve with rice: pair the beans with rice for a familiar, filling meal.

Common mistakes to avoid

• Skipping the soak: use the 15-minute boil, then discard the water and rinse the beans.
• Keeping the soak water: drain and rinse the beans before adding them to the cooker.
• Burning the aromatics: stir the onion and garlic often as they cook with the bacon.
• Starting the stovetop timer too early: begin counting when steam starts to release.
• Opening too soon: allow the 15-minute natural release before using a careful quick release.
• Stopping before the broth thickens: simmer the beans after pressure cooking until they reach the desired consistency.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until piping hot; add a little water if the beans have thickened too much.

Frequently asked questions