These beans were so Delicious ! Even if you don’t use this recipe with the Picahna, it may be one to use with other meals. It will now be one of the favorites used in our kitchen !

Ingredients:

1 lb Dry Black Beans (soaked overnight)
5 Cloves Garlic
1 Onion, medium
4 ounces fresh Cilantro
5 slices Bacon, raw (thick or pork belly slices would be best)
4-5 cups Vegetable or Beef Broth or Water ( I used beef broth and vegetable broth both)
1 Bay Leaf
1 Cup Beef Boullion ( I used a single Bouillion cube)
2 Teaspoons Salt
1 Teaspoon Ground Black Pepper

Instructions:

The night before, pick through the beans to make sure there are nPut the Go 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 tablespoons water in a blender and puree it until all minced. Add another Tablespoon water if needed.
Slice the raw bacon.
into a dutch oven or large pot with slid (or a slow cooker), add the bacon, beans, beef bouillion, pureed mixture, bay leaf and salt and pepper.
Cover with enough beef or vegetable broth (or water) to cover the beans, about 4-5 cups.
If on the Stove - Bring to a boil, then lower to simmer. Cover and cook 1 1/2 - 2 hours until the beans are tender and the liquid has cooked down and is thick.
If in the slow cooker- Set for 8-10 hours, depending on your schedule.

Notes:

Canned beans - I used a 16 ounce bag of Goya Black Beans. You can also use canned beans that have been rinsed as well. It will be approximately four 15oz cans to equal one 16 oz bag of dry beans.
Storing - These black beans will last 5-6 days in the fridge in a sealed container. These cooked Brazilian black beans freeze beautifully. Just portion them out into freezer bags and flatten them. You can store them in the freezer for up to 6 months. To reheat, you can place in the fridge overnight to thaw and then warm on the stove or in the microwave.
Stove top Instructions - To do so, make sure that you have a large pot or dutch oven. Follow the instructions to prep and add everything to the pot the same way as with the slow cooker. On the stove top, bring the contents to a boil, then reduce the heat to a simmer. Cover and cook for 1.5 to 2 hours or until the beans are tender. Or place the covered pot in the oven at 400 F degrees for 2 hours or until the beans are tender.
Is this recipe Gluten Free? Yes, this recipe is gluten free. However, always be sure to check food ingredient labels to ensure that they are in fact gluten free.
Are these Brazilian Black Beans Vegetarian? No, there are several pork and beef ingredients that are added to the beans for deep flavor. To make this vegetarian, eliminate the bacon.

Credit to Easybrazilianfood.com for the recipe.