one-pot dinner · One pan
Brazilian Black Bean and Sausage Stew
This is the sort of pot that improves while you do something else nearby. Start the beans first, then let sausage, aromatics, and greens join the party near the end; the beans need the head start, not a motivational speech.
Major allergens listed: None in the authored ingredients
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Drain the soaked beans. Drain and rinse the soaked black beans. Set them aside. Soaking is included in the ingredient preparation but not the clock here; beans are stubborn enough without pretending otherwise.
- Brown the sausage. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the sausage and cook, breaking it into bite-size pieces, until browned in spots, 6 to 8 minutes. Transfer the sausage to a bowl with a slotted spoon, leaving the rendered fat in the pot.
- Cook the Flavor-building ingredients such as onion, garlic, celery, or ginger, usually cooked near the start.. Add the onion to the pot and cook over medium heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Build the bean stew. Add the drained beans, water, bay leaves, 1 teaspoon of the salt, and the pepper. Bring to a boil, then reduce to a steady gentle Cook in liquid with gentle, occasional bubbles—not a full rolling boil.. Partially cover and cook, stirring occasionally, until the beans are nearly tender, 75 to 95 minutes. Add more water if the beans are no longer mostly covered.
- Finish the stew. Return the browned sausage and any juices to the pot. Cook in liquid with gentle, occasional bubbles—not a full rolling boil. uncovered until the beans are fully tender, the broth lightly thickens, and the sausage reaches 160°F in the center, 15 to 20 minutes. Stir in the collard greens and cook until tender, 5 to 8 minutes.
- Season and serve. Remove the bay leaves. Stir in the vinegar and remaining 1/2 teaspoon salt. Taste and add salt if needed. Let the stew stand for 5 minutes before serving so the broth settles around the beans instead of racing off the spoon.
Bean timing
Cooking time varies with the age and storage of dried beans. Keep the stew at a gentle simmer and continue cooking until the beans are creamy-tender; do not serve beans that are still firm in the center.
Storage and reheating
Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat to 165°F, adding a splash of water if the stew has thickened.
Salt and sausage
Sausage salt levels vary. Start with the listed amount, then adjust only after the sausage has simmered in the stew.
Use kale
Replace the collard greens with 8 ounces of thinly sliced kale. Add it during the final 5 to 8 minutes, until tender.
Make it smokier
Use a smoked pork sausage that is labeled fully cooked. Brown it as directed, then simmer it with the beans until hot throughout; follow the package handling directions.
Keep cooking
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