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Dec 29, 2011 09:41 AM

Question re: Black Beans

Attempted to make a dish we had at this years' Epcot Food and Wine Festival - Feijoada (Black Bean and Pork Stew) and was not happy with the result. The dish we had at the festival had a deep, dark purple color, ours did not. I have the recipe but am now thinking the beans we used, while black beans, were not the type of black beans we should have used. I think we just grabbed a bag of Goya black beans. None of the other ingredients look like they would effect the color - smoked ham, linguica sausage, chorizo, carne seca (dried beef). The correct beans would probably improve the flavor too.

Can anyone recommend a black bean that will give us that deep, dark purple color?


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  1. I am sure your beans are fine. My question is... Did you toss the soaking/cooking liquid? With most beans you should, but with black beans it washes out the color too much.

    1 Reply
    1. re: Becca Porter

      Thanks for you reply.

      The recipe called for "soaked overnight and drained" so for once I followed the recipe.