Black Beans with Sautéed Collards and Toasted Farofa

A classic Brazilian comfort meal featuring rich, savory black beans simmered with bacon, served alongside quick-cooking white rice, garlic-sautéed collard greens, and a simple toasted cassava flour farofa.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: Brazilian
• Difficulty: Easy
• Cost: $1.86/serving

Dietary

• Nut-Free
• Egg-Free
• High-Fiber
• Low-Sugar
• Low-Cholesterol
• Low-Fat
• Low-Saturated-Fat

Tags

• sauté
• comfort food
• classic
• budget-friendly

Ingredients

• 2 cup white rice (uncooked)
• 4 cup water
• 0.75 teaspoon salt (divided)
• 4 slice bacon (chopped)
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 2 can black beans (undrained)
• 0.25 teaspoon black pepper
• 1 pound collard greens (tough stems removed and thinly sliced)
• 1 tablespoon butter
• 1 cup cassava flour (fine)

Instructions

1. Begin cooking the rice: In a medium saucepan, combine 2 cups white rice, 4 cups water, and 1/4 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and keep covered.
2. While the rice cooks, in a large skillet, cook 4 slices chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat in the skillet. If less than 1 tablespoon, add enough olive oil to make up the difference.
3. Add the diced yellow onion to the skillet and cook in the reserved fat (or olive oil) until softened, about 3-4 minutes. Add 2 minced cloves garlic and cook for 1 minute more until fragrant. Stir in the 2 cans undrained black beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, allowing flavors to meld. Mash some of the beans with the back of a spoon if a thicker consistency is desired.
4. In a separate medium skillet, melt 1 tablespoon butter over medium heat. Add the remaining 1 minced clove garlic and cook for 30 seconds. Add the 1 pound thinly sliced collard greens and cook, stirring frequently, until wilted and tender-crisp, about 4-6 minutes. Season with a pinch of salt and pepper.
5. For the farofa, in a clean, dry small skillet, melt 1 tablespoon butter over medium heat. Add 1 cup fine cassava flour and toast, stirring constantly, for 3-5 minutes until golden brown and fragrant. Season with a pinch of salt if desired. Stir in the reserved crispy bacon.
6. Serve the black beans hot over the white rice, accompanied by the sautéed collard greens and a sprinkle of farofa.

Notes

If cassava flour is unavailable, breadcrumbs can be used as a substitute for farofa, though the texture and flavor will be different.

Nutrition (per serving)

• Calories: 563
• Protein: 21.5 g
• Carbohydrates: 95.4 g
• Fat: 11.7 g
• Fiber: 11.6 g
• Sodium: 1048 mg
• Saturated Fat: 3.7 g
• Sugar: 2.8 g
• Cholesterol: 23 mg