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  • 1 pound dried black beans, picked over and well-rinsed
  • 2 bay leaves
  • 1/4 cup olive oil
  • 1 large yellow onion, finely chopped
  • 1/4 cup chopped garlic
  • 2 green onions, finely chopped
  • 1/4 cup chopped cilantro
  • 1 1/2 teaspoons sea salt
  • 3/4 teaspoon freshly ground black pepper


  1. Place beans in a slow cooker set on HIGH. Add boiling water to cover beans by at least 3 or 4 inches, and add bay leaves. Cook, covered, about 1 hour and 15 minutes, then reduce heat to LOW. Cook, covered, until very soft, about 2 hours, stirring occasionally and adding more water if needed. Reserve both cooked beans and their liquid.
  2. Heat oil in a large, deep sauté pan over medium heat. Add onion and cook slowly, stirring often, until soft and golden brown, about 8 minutes. Reduce heat to medium-low, and remaining ingredients. Sauté about 1 minute.
  3. Add onion mixture to beans in the slow cooker; stir well. Set temperature to very LOW and let beans cook 1 hour.

Variation: If you prefer to pre-soak the beans, soak them in a bowl of water overnight. Drain and rinse well. Then proceed with the recipe, cooking the beans in a slow cooker about 50 minutes on HIGH and 1 1/2 hours on LOW. You can prepare this recipe on the stovetop as well.

—Recipe by Crescent Dragonwagon.

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The recipe was originally published as Feijao (Brazillian Black Beans) on

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