Are you looking for an easy, healthy, meat-free recipe for your Instant Pot? Bonus points for CHEAP? Try this recipe for Vegan Brazilian Black Beans. Despite such simple ingredients these beans are delicious!
Vegan Brazilian Black Beans
I’ve shared a Brazilian Black Bean recipe before. That one starts out by cooking eight slices of bacon and it includes chicken broth. It’s really tasty! But then the other day my son told me he is giving up pork. Apparently he follows some pet pigs on Instagram and decided he just wasn’t comfortable eating an animal that is smarter than a dog. This is the kid who became vegetarian for several months at age five when he realized the hamburger on his dinner plate came from the cows his grandparents were raising in the pasture across from our house. He’s dabbled in vegetarianism a few times over the years. In fact, he, David and I all three ate vegetarian for an entire year several years ago.
I’m not advocating any particular diet for anyone else as I think it’s a personal decision. But I will say that most of us could benefit from a few meatless meals in our recipe repertoire, if for no other reason than cost. Beans can make a really filling, nutritious meal for far less than the usual meat-based dinner. That’s especially true if you buy dried beans, particularly if you can buy them in bulk.
So when Chris told me about his “no pork” decision I decided to see if I could make my regular Brazilian Black Bean recipe not only pork-free but vegan.
In place of the bacon I added soy sauce and a couple of drops of Liquid Smoke. The only other change I had to make was substituting vegetable broth for the chicken broth. I also decreased the salt in the original recipe because soy sauce is salty. I don’t salt the rice I serve the beans over but if you salt yours or if you plan to eat the beans as more of a soup without rice, I would eliminate the salt altogether. You can always taste and add a bit after the beans have cooked if necessary.
- 2 tablespoons olive oil
- 1 small onion, diced
- 3-4 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon Creole seasoning
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 2 or 3 drops Liquid Smoke
- 1 pound (2 cups) dry black beans
- Heat pressure cooker until hot on sauté setting.
- Add onion and cook about 3 minutes.
- Add garlic and cook another 30 seconds while stirring to prevent burning.
- Add beans, broth and water.
- Add seasonings, soy sauce, and Liquid Smoke.
- Stir well, secure lid and cook on high for 40 minutes.
- Release steam, smash some of the beans against the side of the pot to thicken the liquid.
- Taste and add more seasoning if desired.
- Serve over hot, cooked rice.
I like to serve the beans over cooked rice with a side of homemade coleslaw. Cornbread is really good with this meal but you can also just heat up some flour tortillas as shown in the photo.
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Note: In place of four cups of vegetable broth (either store bought or homemade) you can add one of these cubes to four cups of warm water and let it dissolve before adding to the pot (plus the additional cup of water for a total of five cups). That’s what I did. It’s a lot cheaper and very handy to keep these in your pantry.
This post is linked up at Miz Helen’s Full Plate Thursday. So many great recipes there!