Brazilian recipe
Brazilian Black Beans with Bacon and Cumin (Feijão Preto)
This flavourful black bean stew with bacon and a hint of cumin is a Brazilian comfort food staple, perfectly balancing richness with a straightforward cooking method.
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Ingredients
1 cup dried black beans
6 cups water (divided for soaking and cooking)
1 bay leaf
1/4 cup diced bacon
1/2 onion, finely chopped
4 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon ground cumin
salt to taste
freshly ground black pepper to taste
6 cups water (divided for soaking and cooking)
1 bay leaf
1/4 cup diced bacon
1/2 onion, finely chopped
4 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon ground cumin
salt to taste
freshly ground black pepper to taste
Where to find ingredients
Black beans can be found in the dried pulses aisle of local supermarkets in Barbados. If unavailable, check the international or 'ethnic' food sections of larger grocery stores. Bacon is widely available in the deli or meat section. The other aromatics like onion, garlic, and cumin are staples in every Barbadian kitchen and can be found at any local market or grocery stall.
Preparation method
- Rinse the beans thoroughly under cold running water in a sieve
- Sort through the beans to remove any debris or damaged grains
- Place the beans in a large bowl and add 3 cups of water
- Discard any beans that float to the surface
- Cover the bowl with a small plate and soak for 12 hours
- Drain and replace the soaking water at least once during this time
- Drain the beans completely and discard the soaking liquid
- Add the beans to a pressure cooker with 3 cups of fresh water and the bay leaf
- Seal the pressure cooker and place it over high heat
- Once the cooker reaches pressure and begins to whistle or hiss,
- reduce the heat to low and cook for 15 minutes
- Turn off the heat and allow the pressure to release naturally before opening
- Place a medium saucepan over medium heat
- Add the olive oil and bacon
- Sauté for 2 minutes until the bacon is lightly browned
- Add the onion and a pinch of salt
- Sauté for about 3 minutes until softened and translucent
- Stir in the garlic and cumin
- Sauté for 1 minute until fragrant
- Add one ladleful of the cooked beans along with some of the broth into the saucepan
- Mash the beans with a spatula to create a thick purée that will body the sauce
- Pour in the remaining cooked beans and their broth
- Season with salt and pepper to your preference
- Simmer for 10 minutes or until the beans reach your desired consistency
- Serve hot
Observations
The secret to achieving the perfect texture is soaking the beans, which helps with digestion and shortens the cooking time. The aromatics, sautéed bacon, and ground cumin create a deep, complex flavour profile, resulting in a thick, hearty broth that is a true home-cooked classic.
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