Brazil is a nation of bean-eaters. The country consumes more beans per capita than almost any other on earth, and the variety of beans used across different regions reflects the extraordinary diversity of Brazilian food culture.
The Main Brazilian Bean Varieties
Feijão Carioca
The most widely consumed bean in Brazil. Small, beige with brown streaks, and creamy-textured when cooked. Used for everyday Brazilian feijão (seasoned bean pot).
Feijão Preto (Black Beans)
Essential for Feijoada, the national dish. Earthier and more robust in flavor than carioca beans. When cooked, they produce a thick, inky broth that is one of Brazilian cuisine's most distinctive flavors.
Feijão Fradinho (Black-Eyed Peas)
Beloved in Bahia, where they are the essential ingredient in Acarajé. Small, ivory with a black spot, and quick-cooking.
Feijão Jalo
A large, kidney-shaped bean from Minas Gerais, used in the state's traditional bean soups and rice dishes.
Pressure Cooker vs. Stovetop
In Brazil, the pressure cooker (panela de pressão) is an essential kitchen tool used primarily for cooking beans. What takes 2+ hours on the stovetop takes just 20–25 minutes under pressure.