Beans

Most Brazilian bean recipes are made with black beans, brown beans, or dark beans. Black beans—feijão negro—are preferred in the states of Rio de Janeiro, Bahia, and Pernambuco. Paler beans are preferred in the south and the southern states, including São Paulo. Minas Gerais has a preference for medium-dark brown beans, known as feijão mulatinha, or mulatto beans, though any of these beans could appear anywhere in the country. Black-eyed peas are used in recipes of Afro-Brazilian influence. Use turtle beans when a recipe calls for black beans. When brown beans are required, cranberry beans, navy beans, or white beans may be used. Kidney beans are virtually never used. Lentils are popular in salads and Middle Eastern dishes that have become part of the Brazilian repertoire.