Brazilian recipe
Black Beans with Bacon and Cumin (Feijão preto com bacon e cominho)
These black beans with bacon and a hint of cumin are a comforting classic of Brazilian home cooking, offering deep, savory flavors and an easy 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 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 bacon, diced
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
You can find black beans, fresh bacon, and aromatic spices at major supermarkets like Pick n Pay or Choppies, as well as local butcheries for high-quality cured bacon. If black beans are unavailable, you may use red kidney beans as a substitute, though the final texture and flavor profile will differ from the original dish.
Preparation method
- Rinse the 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 cover with 3 cups of water.
- Discard any beans that float to the surface.
- Cover the bowl with a plate and let the beans soak for 12 hours.
- Change the soaking water at least once during this period.
- Drain the beans and discard the soaking water.
- Place the beans in a pressure cooker with the remaining 3 cups of water and the bay leaf.
- Secure the lid and place over high heat.
- Wait until the pressure cooker reaches full 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 chopped onion and a pinch of salt.
- Sauté for about 3 minutes until softened.
- Stir in the minced garlic and cumin.
- Sauté for 1 minute until fragrant.
- Add one ladle of the cooked beans with some broth to the saucepan.
- Mash the beans with a spatula to create a paste that will thicken the sauce.
- Pour in the remaining cooked beans and broth.
- Season with salt and pepper to taste.
- Simmer for 10 minutes or until the desired consistency is achieved.
- Serve hot.
Observations
The secret to perfect black beans lies in the soaking process, which aids digestion and shortens cooking time. Sautéeing bacon with earthy cumin creates a fragrant depth, resulting in a rich, velvety broth that is incredibly satisfying.
Ratings and comments