Brazilian recipe
Classic Brazilian Black Beans with Bacon and Cumin
These black beans with bacon and a hint of cumin are a comforting classic, delivering deep, savoury flavours and simple preparation.
0.0 / 5 by 0 Reviews
Ingredients
1 bay leaf
1 tbsp extra virgin olive oil
1 cup dried black beans
6 cups water (divided for soaking and cooking)
freshly cracked black pepper to taste
salt to taste
1/4 tsp ground cumin
1/4 cup diced bacon
4 cloves garlic, minced
1/2 brown onion, finely diced
1 tbsp extra virgin olive oil
1 cup dried black beans
6 cups water (divided for soaking and cooking)
freshly cracked black pepper to taste
salt to taste
1/4 tsp ground cumin
1/4 cup diced bacon
4 cloves garlic, minced
1/2 brown onion, finely diced
Where to find ingredients
Black beans can be found in the world foods aisle or pulse section of major supermarkets. All other fresh produce, herbs, and pantry staples are widely available in the fresh food aisles.
Preparation method
- Rinse the black beans under cold running water in a sieve.
- Sort through the beans to remove any debris or damaged grains.
- Place the beans in a bowl and add 3 cups of water.
- Discard any beans that float to the surface.
- Cover the bowl with a plate and let them soak for 12 hours.
- Change the soaking water at least once during this time.
- Drain the beans and discard the soaking liquid.
- Place the beans in a pressure cooker with 3 cups of fresh water and the bay leaf.
- Seal the lid and bring to high pressure over high heat.
- Once the cooker reaches pressure,
- Reduce the heat and cook for 15 minutes.
- Turn off the heat and allow the pressure to release naturally before opening.
- Heat a medium saucepan over medium heat.
- Add the olive oil and the diced bacon.
- Sauté for 2 minutes until lightly browned.
- Add the onion and a pinch of salt.
- Sauté for about 3 minutes until softened.
- Stir in the garlic and cumin.
- Sauté for 1 minute until fragrant.
- Add one ladle of the cooked beans along with some of the cooking liquid to the pan.
- Mash the beans with a spatula to create a paste, which will help thicken the broth.
- Pour in the remaining cooked beans and their liquid.
- Season with salt and pepper to taste.
- Simmer for 10 minutes or until the desired thickness is reached.
- Serve hot.
Observations
The secret to perfect beans is soaking, which aids digestion and shortens cooking time. Sautéeing bacon with aromatic cumin adds depth, resulting in a thick, rich broth that pairs beautifully with rice.
Ratings and comments