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 cuisine, blending intense flavor with ease of preparation.
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Ingredients
1 cup 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
You can find black beans, fresh bacon, and aromatics at local supermarkets like New World or Cost-U-Less, and in the vegetable sections of municipal markets. If you cannot find pre-diced bacon, standard bacon rashers can be used as a substitute.
Preparation method
- Rinse the beans under cold running water in a sieve.
- 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 fresh water and the bay leaf.
- Close the cooker and place it over high heat.
- Wait until the cooker reaches full pressure.
- 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 pot over medium heat.
- Add the olive oil and bacon.
- Sauté for 2 minutes until lightly browned.
- Add the onion and a pinch of salt.
- Sauté for about 3 minutes until soft.
- Stir in the garlic and cumin.
- Sauté for 1 minute until fragrant.
- Add one ladle of the cooked beans with broth into the pot.
- Mash the beans with a spatula to form a paste that will thicken the sauce.
- Pour in the remaining cooked beans and their 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 beans is soaking, which aids digestion and shortens cooking time. Sautéing with bacon and cumin creates a special aromatic depth, resulting in a rich, thick, and delicious broth.
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