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← Replies in FEIJOADA VEGANA Recipe

Lynette McWilliams
Lynette McWilliams· last year
The instructions say to add the black beans with their liquid towards the end and cook them 30 to 40 minutes. That probably assumes canned beans, but precooked should work as well. The only reason I mention the latter is that the only problem with canned beans is the large amount of salt they contain. Since I'm a great fan of beans, especially black beans, I often precook and freeze beans for later use to control the salt, although they are best thawed slowly, so they aren't quite as convenient.