The Single Best Thing You Can Do With A Can Of Beans This Weekend

by Brazil Club - Let The Music Take You There on 11/04/2015 - 07:59 pm

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Rice and beans. Photo courtesy of Cookin-jos

Photo courtesy of Cookin-jos

So Brazil has recalled our summertime heat and the holiday season is creeping closer. That means the social calendar will fill up quickly, and it’s all the excuse we need to break out the beans, Brazilian-style.

Beans are a daily staple for the country, and variations on this quick and easy recipe are endless. Want to take the authentic route? Buy your beans in bags not cans, then rise and soak them in cold water overnight. Then rise again, and slowly cook them in a water-filled pan on the stove top until tender.

Can't wait? Neither can we. So to "bean" like a Brazilian, you’ll need:


1 – 29 oz can of Pinto beans,  or one 15 oz can of Pinto beans and one 15 oz can of black beans. Watching your salt? Go with 3 cups of dry beans, above.

4 – strips of thick-cut, uncooked bacon (stay away from Maple-cured) cut into 1 inch pieces.

1 – medium link (6–8 oz) of cooked Portuguese Linguiça or Polish sausage, sliced into bite-sized pieces.

2  cloves Garlic, minced.

Half a small onion, diced.


Salt and pepper to taste.


Here’s what to do:

1. Rinse the beans well, set aside.

2. Drop the cut bacon into a medium-sized saucepan over medium heat.

3. When the bacon begins to brown on the edges, add the onions and garlic. Stir frequently until the bacon fries up soft.

4. Don't let the garlic burn.

5. Add the beans. Add the meat. Add enough water to slightly cover the beans.

6. Cover tightly and simmer over low heat for an hour. Stir occasionally. Keep covered.

Serve with white rice. This is best if prepared the day before eating and goes great with friends, pork chops, beef of any kind and a cold beer or two.

Don't forget the music... Samba, Pagode, smooth Bossa beats... try The Midday Show with Scott Adams, Quiet Nights at 8 pm nightly, The Sunday Brazilian Brunch. Check our broadcast schedule.

The beans are just the beginning: What would you add to the menu for a summer fest?