Brazilian recipe
Black Beans with Bacon and Cumin (Feijão preto com bacon e cominho)
This hearty black bean dish, enhanced with smoky bacon and a hint of cumin, is a comforting staple of Brazilian home cooking that delivers deep, savory flavors.
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Ingredients
1 cup black beans
6 cups water (divided for soaking and cooking)
1 bay leaf
1/4 cup bacon, cubed
1/2 onion, finely chopped
4 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon ground cumin
Salt to taste
Freshly cracked black pepper to taste
6 cups water (divided for soaking and cooking)
1 bay leaf
1/4 cup bacon, cubed
1/2 onion, finely chopped
4 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon ground cumin
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find dried black beans and quality bacon at local grocery stores or neighborhood markets in Belize. For the best flavor, look for fresh garlic and onions in the produce section of your preferred supermarket.
Preparation method
- Rinse the beans under cold running water in a colander.
- Pick through and discard any debris or damaged beans.
- Place the beans in a bowl and add 3 cups of water.
- Skim off and discard any beans that float to the surface.
- Cover the bowl with a plate and let soak for 12 hours.
- Drain and replace the soaking water at least once during this period.
- Drain the beans thoroughly and discard the soaking water.
- Add the beans to a pressure cooker with 3 cups of fresh water and the bay leaf.
- Seal the lid and bring to high heat.
- Wait until the pressure cooker reaches full pressure.
- Reduce the heat and cook for 15 minutes.
- Turn off the heat and let the pressure release naturally before opening the lid.
- Warm a medium-sized skillet over medium heat.
- Add the olive oil and the cubed bacon.
- Sauté for 2 minutes until the bacon starts to brown.
- Incorporate the onion and a pinch of salt.
- Sauté for about 3 minutes until the onion is translucent and soft.
- Add the minced garlic and the ground cumin.
- Sauté for 1 minute until fragrant.
- Stir in one ladle of the cooked beans with their cooking liquid.
- Mash the beans with a spatula to create a paste that will thicken the sauce.
- Pour in the remaining cooked beans and their broth.
- Season with salt and pepper according to your preference.
- Simmer for 10 minutes or until the desired thickness is reached.
- Serve hot.
Observations
The secret to achieving the perfect texture lies in soaking the beans, which aids digestion and shortens cooking time. By sautéing bacon with aromatic cumin, you build a foundation of flavor that creates a rich, velvety broth that stands out on any dinner table.
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