Recipe courtesy of Mary Sue Milliken and Susan Feniger

Brazilian Black Beans

  • Yield: 4 to 6 servings
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4 cups refried black beans, quite soupy

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons dende oil 

1/3 cup Crema (recipe below)

2 tablespoons finely chopped cilantro


2 cups heavy cream

1/4 cup buttermilk


  1. In a medium saucepan, heat the beans, adding a little more water if necessary to make a nice soupy consistency. When the beans are very hot, add the salt and pepper and taste for seasoning. Remove from the heat and serve in large shallow bowls, drizzling each portion with a little dende oil, a little Crema, and scattering some cilantro around the edges of the plate.


  1. Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.
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