Name: Carioca Beans ~ Dutch Oven Pinto Beans
Prep time: 10 min
Cook time: 120 min
Cuisine: Brazilian
Ingredients: 1 lb Dry Carioca beans or Pinto beans (soaked overnight); 5 cloves Garlic; 1 Onion, medium; 4 oz Fresh Cilantro; 5 slices Bacon; 4-5 cups Chicken broth or stock (or vegetable or beef broth or stock); 1 Bay leaf; 2 teaspoons Salt; 1 teaspoon Ground Black Pepper

Brazilian

Bowl

Dutch oven

Slow cooker

The night before, pick through the beans to make sure there are no particles and then rinse with water in a strainer. Add the beans to a large bowl and cover with water. Soak overnight. When ready to cook, drain the beans.

Put the garlic, onion and cilantro with 2 tbls water in a blender and purée it until all minced. Add another tbls of water if needed.

Into a dutch oven or large pot with lid (or slow cooker) add the bacon, beans, the puréed mixture, bay leaf, and salt and pepper.

Cover with enough chicken broth to cover the beans, about 4-5 cups.

Bring to a boil, stir, then lower to a simmer. Cover and cook 1.5-2 hours until the beans are tender and the liquid has cooked down and is thick. (see notes for oven and slow cooker cooking)

When the beans are tender, I like to puree a small amount of them to help thicken the liquid and make it into a creamy sauce. To do so, you can either use an immersion blender for just a couple seconds or scoop a cup of them into a food processor and pulse to puree. You can of course, mash the cup of beans using a fork in a bowl as well. Once pureed or mashed, mix them back into the beans.

Serve the beans over rice and enjoy as a main dish or a side to chicken, pork, steak or sausage. Enjoy!

Carioca Beans ~ Dutch Oven Pinto Beans

Utensils needed:

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