How to Cook Beans

TYPES OF BEANS

LARGE BEAN

WHITE BEAN

PRODUCES A THIN BROTH

MEDIUM COOKING TIME

IDEAL FOR SOUPS OR USED IN SALADS 

BLACK BEANS
MEDIUM BEAN

PRODUCES A THICK BROTH

LONG COOKING TIME

MOST POPULAR IN SOUTHERN REGIONS OF BRAZIL AND RIO DE JANEIRO

IN BRAZILIAN CUISINE IT IS MAINLY USED IN FEIJOADA

BLACK-EYED BEANS
SMALL BEAN

NO BROTH

SHORT COOKING TIME

IT IS MAINLY USED IN ACARAJ√Č AND SALADS

MOSTLY CONSUMED IN THE NORTH AND NORTHEAST REGIONS OF BRAZIL

PINTO BEANS
MEDIUM BEAN

PRODUCES A THICK BROTH

LONG COOKING TIME

THE MOST POPULAR AND MOST CONSUMED TYPE OF BEAN IN THE CLASSIC OF BRAZIL RICE AND BEANS
HOW TO MAKE BEANS

IT IS IMPORTANT TO CHANGE THE WATER AT LEAST ONCE

THIS SPEEDS UP THE COOKING PROCESS AND EIMINATES SUBSTANCES THAT CAUSE GAS AND INDIGESTION

12 HOURS

ALLOW THE BEANS TO SOAK OVERNIGHT

DISCARD THE WATER USED FOR SOAKING

BEANS

BAY LEAF ALSO HELP AID DIGESTION

BAY LEAF FOR FLAVOR
BAY LEAF ALSO HELP AID DIGESTION
WATER

IF YOU WANT TO FREEZE THE BEANS, NOW IS THE TIME 

COOK FOR 40 MINUTES

TO  MAKE A THICK BROTH

BACON

BEANS WITHOUT SEASONINGS AND MEAT HAVE GREATER DURABILITY

GARLIC
ONION

SALT
BLACK PEPPER

MASHING A FEW BEANS MAKES THE BROTH THICKER