Brazilian recipe
Black Beans with Bacon and Cumin (Feijão preto com bacon e cominho)
These black beans seasoned with bacon and a hint of cumin offer a comforting classic taste, combining rich flavors with a straightforward preparation.
0.0 / 5 by 0 Reviews
Ingredients
1 cup black beans
6 cups water (divided for soaking and cooking)
1 bay leaf
1/4 cup bacon, diced
1/2 onion, finely chopped
4 cloves garlic, 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 bacon, diced
1/2 onion, finely chopped
4 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon ground cumin
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find black beans, fresh bacon, and aromatics at local supermarkets, grocery stores, or neighborhood markets. If black beans are unavailable, pinto beans can be used as a substitute, though the final flavor profile will differ.
Preparation method
- Rinse the black beans under running water in a colander.
- Remove any impurities or damaged beans.
- 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 it soak for 12 hours.
- Change the soaking water at least once during this time.
- Drain the beans and discard the soaking water.
- Place the beans in a pressure cooker with 3 cups of water and the bay leaf.
- Close the lid and place over high heat.
- Wait until the pressure cooker starts to whistle or hiss.
- Reduce the heat and cook for 15 minutes.
- Turn off the heat and wait for the pressure to release naturally before opening.
- Heat a medium saucepan over medium heat.
- Add the olive oil and the bacon.
- Sauté for 2 minutes until lightly browned.
- Add the onion and a pinch of salt.
- Sauté for about 3 minutes until softened.
- Add the garlic and the cumin.
- Sauté for 1 minute until fragrant.
- Add a ladle of the cooked beans along with the cooking broth to the saucepan.
- Mash the beans with a spatula to create a paste that will thicken the broth.
- Pour in the remaining cooked beans along with the broth.
- Season with salt and pepper to taste.
- Cook for 10 minutes or until the desired consistency is reached.
- Serve hot.
Observations
The secret to perfect black beans lies in the soaking process, which aids digestion and shortens the cooking time. The sautéed base of bacon and cumin provides a special aromatic depth, resulting in a thick, flavorful broth.
Ratings and comments