White Bean Stew

This is a Brazilian inspired recipe for white bean stew. Bean and rice are present in every meal in Brazil, okay, except breakfast. In this recipe instead of the traditional pinto beans I used white beans.

In Brazil, like many Latin American countries, rice and bean (arroz e feijão) is a basic in almost every meal…Brazilians eat beans for lunch and dinner, and it is mainly served with rice. The most used bean for the everyday meal is a bean very similar to pinto beans, but the Brazilian national dish called “feijoada” which is a stew made with beef, pork, it uses black beans.

Since it is an everyday dish, you can imagine how many recipes for making beans is available, every person has their personal touch to the everyday “feijão”…well, I am sharing with you a very simple recipe that I have been using for ages, and again, feel free to adapt to your own taste, make it vegetarian, meaty…use black beans, pinto beans, kidney beans but please make sure to not skip the bay leaves…they give this dish an exceptional flavor…you can make it thicker or soupier, with or without garlic…

You can soak or not, use pressure cooker, slow cooker, thermos cooker or just on the stove…you just need to make sure that the beans are cooked through.


  • 2 cups dried beans, any type
  • 5 cups cold water
  • 1 to 2 bay leaves
  • 2 tablespoons olive oil
  • 2 to 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 strips of bacon, finely cut (optional, skip for vegetarian version)
  • Salt and pepper to taste


Wash the beans and soak overnight.

Rinse the beans and place them in a pot with water and the bay leaves. Cook the beans according to your preference.

Once the beans are cooked, in another pot drizzle the olive oil and sauté the bacon (optional), garlic and onion until slightly golden brown and fragrant.

Add the beans together with all of the liquid. Increase the heat to medium. You can smash some beans on the side of the pan with your wooden spoon, to make a thicker bean sauce if you desire a thicker stew.

Add salt and pepper to taste.

Serve together with rice

If you enjoy this Brazilian simple white bean stew recipe, please check HERE for more Brazilian Inspired recipes.

Did you know that beans are an excellent source of protein, very low in fat and exceptionally high in fiber? They are also a very good source of calcium, iron, folic acid and potassium.

Thank you for visiting Color Your Recipes…have a colorful day!

Simple Chili

This is a very simple version for chili recipe made with ground beef.  It is such a comforting dish, and great for a cold evening meal.

I have been so busy lately that I had no time to make my usual “weekly” visit to you…I am sorry…I will try to stop by and see what is new with you…

This week, I am sharing a simple recipe for chili…I learned this recipe at one cooking class that I attended a while ago. The recipe called for turkey, but I made it with regular ground beef. Of course I had to make some changes to adapt our palate…I did cook the beans from scratch instead of using bean in can. Now that the weather is cooling down, nothing like a hot and spicy bowl of chili to warm up the evening…

Trust me, this is very simple to put together and it is very tasty!


  • 1 cup dry pinto bean, soaked overnight in water, cooked until soft with a couple of bay leaves.
  • 2 ½ lbs ground beef
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 jalapenos, minced
  • 2 tablespoons garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1½ teaspoons cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon paprika
  • 2 10oz cans diced tomatoes
  • 1 can corn
  • 3 cup beef broth
  • 2 4oz cans green chiles, chopped with liquid
  • ¼ heavy cream or sour cream, optional
  • 1 small bunch fresh cilantro, finely chopped
  • 3 to 4 tablespoons cornmeal or masa


Over medium heat high heat in a big saucepan, heat the oil. When hot, add the onions, garlic and jalapenos and cook about 2 minutes until tender.

Add in the ground meat, chili powder, salt, cumin, oregano and paprika mixing thoroughly making sure to break up the clumps of meat. Cook for another 5 to 7 minutes until the meat is cooked completely.

Add the beef broth, canned tomatoes and green chiles. Mix in then reduce the temperature to a simmer and cook uncovered to about 45 minutes.

Add in the beans and corn and bring to boil. Add the cornmeal or masa until the desired thickness.

Serve hot by topping with heavy cream or sour cream and cilantro.

If you enjoy this simple chili, you might want to try the Turkey version of this Chili recipe.


Did you know that chili pepper contain capsaicin, a substance that stimulates secretions that help clear mucus from stuffed up nose or congested lungs? Due to its intense red color, chili peppers are rich in vitamin A.

Thank you for stopping by Color Your Recipes…have a colorful week!