Makes: 16 servings

Preparation Time: 2 h

Level: Easy


1 kg pinto beans 

1 large onion, cut in half  

2 bay leafs 

4 garlic cloves 

4 tablespoons corn oil 

Salt to taste


Measure two parts of water to cook all beans and cook over medium heat, with onion and bay leaves. When beans are ready and the liquid thickens, reduce the heat. Remove the onion and blend it with garlic on a blender, in order to get a paste. Heat the oil and stir the paste. Add the beans. Season with salt and, if you want a thicker sauce, let it simmer a little longer. 


Maybe there is just one thing in common between all home-cooked beans recipes in the country: the ritual of sorting out the grains, practice that named a poem by João Cabral de Melo Neto. Apart from that, all is different, such as beans varieties. São Paulo has been using pinto beans for more than thirty years; Rio de Janeiro carries an old habit of eating black beans. Bay leaf, greens, bacon, carne-seca, and pork loin can also be added to the dish. 

Leave a comment.

Your email address will not be published. Required fields are marked *