Brazilian Black Beans & Rice

Vanessa LaBranche, Project Bread

School Lunch


Brazilian Black Beans & Rice

Black beans are a favorite of mine that I use a lot when cooking. I especially like Brazilian black beans as they are saucy, delicious and packed with flavor. These beans are traditionally cooked with pork, but in this version, I omitted the pork and added smoked paprika instead to impart a smoky flavor. Other aromatics are added which compliment this simple dish. When served with rice, it becomes a satisfying meal.

brazilian black beans rice

YIELD: 25 Portions, 8 oz servings


2 Tbsp olive oil

½ cup onion, chopped

1 cup green pepper, chopped

4 cloves garlic, minced

½ tsp smoked paprika

1 tsp cumin

2 cups black beans, drained but not rinsed

1 cup reduced-sodium chicken broth

1 bay leaf

1 tsp vinegar

Cilantro (for garnish and flavor, optional)

12.5 cups cooked rice


1. In a tilt skillet, bring to medium heat. Add the olive oil. Add in the green pepper and onion and sauté for a few minutes, then add the garlic. Cook for another minute.

2. Add in the smoked paprika and cumin and sauté lightly until fragrant, about 1 minute. Add in the cooked beans and chicken broth. Bring to a simmer and allow to cook for another 15 minutes to allow flavors to blend.

3. Remove the bay leaf. Using an immersion blender lightly smash some of the beans, but leaving other parts whole. (This provides a creamy texture.)

4. Place into a warmer until service. Serve ½ cup bean mixture with ½ cup cooked rice and garnish with freshly chopped cilantro.


1/2 cup legume vegetable sub-group

1 oz. whole grain equivalent


Calories 299 calories Saturated Fat 8.5g Sodium 485 mg Carbohydrate 45.2 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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