Brazilian recipe
Black beans with bacon and cumin (Feijão preto com bacon e cominho)
These black beans with bacon and a hint of cumin represent a comforting classic of Brazilian cuisine, combining deep flavor and practicality in the kitchen.
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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
Find basic staples like black beans, bacon, onions, and garlic at local markets or supermarkets. Cumin and other spices are readily available at neighborhood spice shops or grocery aisles. If black beans are unavailable, standard dried brown or red beans can be used as a substitute, though the texture and color will differ.
Preparation method
- Wash the beans under running water using a sieve
- Remove any impurities or damaged grains
- Place the beans in a bowl and add 3 cups of water
- Discard any grains that float
- Cover the bowl with a plate and let it rest 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
- Once the pressure 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 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 soft
- Add the garlic and cumin
- Sauté for 1 minute until fragrant
- Add a ladle of the cooked beans with broth into the saucepan
- Mash the grains with a spatula to create a puree that will thicken the sauce
- Pour in the rest of the cooked beans with the broth
- Season with salt and pepper to taste
- Cook for 10 minutes or until reaching the desired consistency
- Serve hot
Observations
The secret to perfect black beans lies in the soaking process, which aids digestion and shortens cooking time. Sautéing the base with bacon and cumin adds a special aromatic depth, resulting in a rich, thick, and delicious broth.
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