Our Brazilian grandma's tricks to make beans tastier every time!
There's nothing more Brazilian than a good plate of beans. But why did grandma's beans always taste so special, even with so few ingredients? The answer lies in the little secrets that weren't written down in any recipe, but were learned by observation. Today, Mirella, our brazilian team member, will make you discover the simple but powerful tricks that turn everyday beans into a meal full of flavor and affection.
1. Beans need time - and not just for cooking
Grandma knew: beans need to rest. Soaking the beans for at least 8 hours helps to soften them and improves digestion. In addition, discarding the soaking water reduces gas and helps the flavor to become purer. Take your time!
2. Sautéing is the soul of flavor
Before putting the beans in the pot, prepare a good stew. Use:
- Onion, well browned,
- Chopped garlic (or freshly crushed),
- A drizzle of flavoring fat - it could be olive oil, butter or even lard, as they used to use in the past.
This "base seasoning" is what will mix with the bean broth and make it incredibly tasty.
3. The bay leaf is never missing
It sounds like a detail, but bay leaves make a difference. One or two leaves during cooking give a special fragrance and balance the flavor of the beans. If you've never used it, give it a try - it's a classic grandmother's trick!
4. Final touch: a little acidity
Few people know, but a dash of vinegar or lemon at the end of the preparation enhances the flavor of the beans and makes the broth lighter. Grandmothers used this trick instinctively, often with a dash of vinegar at the end - especially when the beans were too strong or salty.
5. Thick broth with patience (and a whisk in the blender)
If you like a thicker broth, blend a ladle of cooked beans (with the beans and broth) in a blender and return the mixture to the pot. This is how grandmothers thickened beans, without flour or industrial tricks.
6. Extra flavor: dried meat, paio or bacon (in moderation!)
Want an even fuller flavor? Grandma knew how to use fat and smoked meats well:
- A small piece of bacon,
- Minced paio,
- Or even a bit of dried meat.
But always in small quantities, just for flavor - never to cover the taste of the beans.
Bonus tip: freeze with flavor
Grandmothers didn't have a freezer, but if you do, freeze the beans already seasoned. It retains much more flavor than if you freeze it "white", without seasoning. Divide into portions and heat straight in the pan.
The secret lies in simplicity
You don't need any expensive ingredients or modern tricks. To make beans tasty, the secret lies in simplicity: time, care and those little gestures that only those who cooked with love understood. Start applying these tips in your daily life and feel the difference - your beans will never be the same again!
Mirella Mendonça
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