These Portuguese Style Black Beans Are Better Than Anything In A Can
Portuguese Style Black Beans: Incredible Flavor from the Humble Black Bean
There is something deeply satisfying about making black beans from dry beans. From simple legumes these Portuguese black beans transform into a rich, flavorful dish layered with comfort and unbelievable flavor. Portuguese style black beans are often prepared with a fragrant mix of onion, garlic, tomato, and bell pepper paste, simmered slowly until the flavors meld into a soupy, satisfying pot. This recipe is as versatile as it is nourishing, serving as a humble side or the heart of a full meal. Once you try this recipe you will never go back to canned black beans again.
Preparing Portuguese Style Black Beans
The Portuguese style preparation is all about layers of flavor. Diced bacon kicks off the foundation which lends a smoky, savory undertone. Then layers chopped onion, garlic and red bell pepper paste—known as massa de pimentão—add sweetness and depth. Then chopped tomatoes bring acidity and body. A bay leaf or two adds a herbal note, infusing the beans with traditional Portuguese character as they slowly simmer.
After soaking the black beans overnight, they are added to this flavorful base and covered with their soaking water. As they cook gently over low heat, the beans absorb the aromatics, bacon fat, and seasoning. The long soaking and cooking time helps the beans release their own natural starches into the liquid, creating a silky, stew-like consistency. The result is a pot of beans that is both rustic and refined—rich in flavor and nourishing in spirit.
Serving Portuguese Style Black Beans
Portuguese black beans like these are meant to be enjoyed in a variety of ways. These black beans traditionally accompany grilled meats like frango no churrasqueira (grilled chicken). We can’t imagine ordering frango without a side of soupy black beans. The black beans are often served with Portuguese white rice or crusty bread to soak up the savory broth. They also make a hearty addition to a plate of oven roasted porco preto loin or bifanas, or can even be eaten on their own as a light meal with a drizzle of olive oil and a handful of chopped parsley. Stored in an airtight container any leftovers can be kept for a week and the flavor only intensifies with time.
Final Thoughts
Cooking from dry beans does take time, but the payoff is well worth it. This deeply flavored, bacon-kissed version of Portuguese style black beans brings together pantry staples and classic ingredients into something soul-satisfying. It’s a dish that invites you to slow down, savour each bite, and return to it again and again.
Portuguese-Style Black Beans: Incredible Flavor from the Humble Black Bean
Ingredients
- 1/2 lb dry black beans, 250g
- 1/3 lb bacon, chopped into 1/2 pieces
- 1 large heirloom tomato, chopped
- 1/3 cup red bell pepper puree, 100g
- 1/2 yellow onion, small dice
- 7 garlic cloves, minced
- 1 tbsp tomato paste
- 2 bay leaf
- white wine or lager beer, splash to deglaze the pot
- salt, to taste
- white pepper, to taste
Equipment
- 1 bowl
- 1 medium pot
- 1 cutting board
Instructions
The Day Before
Place the beans in a bowl and cover with water so there is at least 2 inches above the beans. Add the bay leaf and soak overnight.
At a minimum the beans should soak at least 8 hours.
Cooking the Beans
- Place a medium pot on the stove top and turn on the heat to medium.
- Add the bacon and cooked until lightly browned, 3-5 minutes.
- Add the onion and season with a pinch of salt. Stir with a spatula to coat the onion. Cook until soft, 3-5 minutes.
Add the garlic, cook for one minute.
Add a few splashes of white wine or lager beer to deglaze the pot. Use a spatula to stir up the browned bits stuck to the bottom of the pot. Cook for 2 minutes.
Add the red bell puree, tomato paste, and heirloom tomatoes. Cook for 5 minutes, stirring periodically.
Add the beans with the soaking water and bay leaf. Turn the heat to high until a light bowl begins and then reduce the temp for a mild simmer (small bubbling aciton). Cook the beans for 60 minutes. Check on your beans every 10 minutes and add water to ensure the beans are covered by at least an inch of liquid.
After the 60 minutes turn off the heat. The beans should be tender, yet hold their shape (ie not mushy). For a soupy black bean take a potato masher and mash the beans a few times to break up some of the beans.- Serve along side Portuguese white rice and your favorite main dish, or as the main course!
