Danila’s Brazilian-Style Beans
4 servings first-course servings or 8 side-dish servings
MAKE AHEAD: The dried beans need to be soaked (overnight method used in testing here). If you’re using “fresh” dried beans, (Rancho Gordo pinto, pinquito, tepary and vaquero all work particularly nicely here) or dry beans you’ve purchased at a farmers market, pre-soaking is unnecessary.
1 pound dried beans of your choice
Canola or grapeseed oil (or other neutrally flavored oil) 4 cloves garlic, smashed
2 bay leaves
Kosher salt
Cooked rice, for serving
Place the dried beans in a large bowl, cover with 3 to 4 inches of cool water. Cover and soak overnight (at room temperature).
Drain the beans in a colander and rinse with fresh water. Place them in a pressure cooker and add enough water to cover them by several inches. Secure the lid and cook over medium-high heat until the pressure cooker begins to “sing,” then reduce the heat to medium-low heat and cook for 20 minutes.
Turn off the heat, allow the pressurized steam to escape, then unfasten the lid and check for doneness; you want your beans to be very tender and quite creamy. If they need more time, return the lid and cook on medium-low, checking every 10 minutes for doneness.
Add enough oil just to coat the bottom of a large pot over medium heat. Once the oil shimmers, add the garlic and cook for 1 to 2 minutes, stirring, until golden. Use a slotted spoon to transfer the beans from the pressure cooker to the pot, along with enough of the bean cooking liquid to come just to the level of the beans. Toss in the bay leaves and bring to a boil, then reduce the heat and cook for 5 minutes. Discard the remaining bean cooking liquid.
Taste, and add salt, as needed (these beans are typically quite salty). Discard the bay leaves.
Serve hot, over rice.
Nutritional information per serving (based on 8, using 1 tablespoon oil and 1 teaspoon salt): 200 calories, 12 g protein, 36 g carbohydrates, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 140 mg sodium, 14 g dietary fiber, 8 g sugar