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Brazilian Black Beans and Rice (with meat) Recipe

Brazilian Black Beans and Rice (with meat) Recipe



Olive Oil
2 C
Chopped Onions or 1 C Dehydrated Chopped Onions
Emergency Essentials Minced Garlic
Bay Leaves, Crushed
Salt and Pepper to Taste
1 lb.
Chorizo or other spicy suasage
1 lb.
carne seca, soaked-or pastrami, corned beef, or 2 cups FD Beef Brisket
1 lb.
pork baby back ribs, cut into individual ribs
1 lb.
dry black beans
2 C
greens, sauteed in a little oil (collards or kale)
4 C
cooked white rice
Hot Sauce
Orange Slices (if desired for garnish)


  1. In large, heavy-bottomed saucepan, heat oil over medium heat.
  2. Add onion and garlic and stir.
  3. Add crushed bay leaves.
  4. Season with salt and pepper and sauté for 5 minutes.
  5. Add sausage, cook 4 minutes.
  6. Add other meats, beans, and water enough to cover everything by 2-3 inches, and simmer for 2 ½ hours. (Add more warm water as needed to keep beans covered.)
  7. About ½ hour before beans are done, cook the rice. Keep it covered.
  8. Sauté the greens
  9. Using the back of a ladle, mash about ¼ of the beans and stir back in to thicken the liquid
  10. Taste for salt & pepper; add more if desired.
  11. To serve, spoon some of the greens and a serving of rice on the plate, then ladle the meat-bean mixture over the rice. Sprinkle hot sauce over the whole plate as desired. Garnish with orange slices.


You may wish to cut the meat off the rib bones before serving for easy eating. If you don’t have ribs available, several FD [Pork Chops] could be substituted. If you don’t have chorizo, you could use FD [Sausage Crumbles]. Adapted from http://www.foodnetwork.com/recipes/emeril-lagasse/feijoada-brazilian-black-beans-recipe.html

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