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A bowl of Brazilian rice and beans.

Brazilian Rice and Beans

Course: Main Dish
Cuisine: Brazilian
Prep Time: 20 minutes
Cook Time: 6 hours
Overnight Soak: 8 hours
Total Time: 14 hours 20 minutes
Servings: 6
Calories: 612kcal
Author: Nikole Berg
Brazilian Rice and Beans is an authentic dish made easier in the crockpot!
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Ingredients

For the beans

  • 2 cups dry black beans soaked overnight & drained
  • 4 cups water
  • 1 yellow onion finely sliced
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Pinch of red pepper flakes for heat or as desired
  • 1 lb chorizo sliced 1 inch thick

For the rice

  • 1 cup long-grain white rice
  • 2 tablespoon olive oil
  • ½ yellow onion sliced
  • 2-3 cloves garlic minced
  • 2 cups water or broth
  • Salt to taste

Instructions

For the beans

  • To soak beans: I like to spread the dry beans on a cookie sheet or in a shallow bowl and pick out any rocks or unwanted particles first. Then, rinse the beans under cold running water in a colander then add them to a large bowl. Fill the bowl (or a large pot) with several cups of cold water to cover the beans by about two inches. Soak overnight or for about 8 hours. After soaking, drain the beans well, rinse, then add them to the slow cooker along with 4 cups fresh water, sliced onion, chopped garlic, bay leaves, oregano, smoked paprika, cumin, salt, pepper, and red pepper flakes. Stir to combine.
  • Cook on low for 8 hours OR high for 6 hours. After 4 hours of cooking, incorporate sliced chorizo. I prepare it this way to ensure the chorizo is evenly cooked without breaking apart after long cooking hours. Beans should be tender and broth thickened at the end of the cooking process. Important: Adjust for salt and pepper once beans are tender. Adding salt during the cooking process will result in tough beans that will never soften up!
  • Tip: If the beans are too soupy, you can simmer uncovered on high for 20–30 min at the end to thicken them.

For the rice

  • Half an hour before beans are done, prepare the rice.
  • Heat olive oil in a pot over medium heat. Add sliced onion and sauté for 3-4 minutes until it softens—season with salt.
  • Add garlic, sauté until fragrant, about one minute.
  • Add rice, stir to coat the grains. Add water/broth and salt. Bring to a boil.
  • Cover, reduce heat to low, cook for 15 min,. Turn off heat and let rice rest covered for 5 min. Fluff with a fork.
  • Serve rice and beans onto plates and top generously with chopped fresh parsley or cilantro, or other toppings of choice.

Notes

  • If raw chorizo is soft and difficult to slice, sear it first in a skillet and let it cool before cutting.
  • To thicken beans, mash a few with a spoon or use an immersion blender briefly.
  • Use a Dutch oven or pressure cooker for faster stovetop versions.
  • Serve with green cabbage, sautéed greens, or pão de queijo for a traditional Brazilian meal.
  • Serving size: About 8 ounces beans and ½ cup cooked rice.

Nutrition

Calories: 612kcal | Carbohydrates: 70g | Protein: 29g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 329mg | Potassium: 1062mg | Fiber: 11g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 5mg