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 are a comforting classic of Brazilian cuisine, blending intense flavor with practical 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
All ingredients are commonly available in local markets and grocery stores. For the bacon, any cured pork belly cut is a suitable substitute if specific slices are unavailable.
Preparation method
- Rinse the beans under running water using a colander.
- Remove any debris 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.
- Seal the pressure cooker and place over high heat.
- Wait until the pot begins to whistle or reaches 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 pan 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 with some broth to the pan.
- 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.
- Cook for 10 minutes or until the desired consistency is reached.
- Serve hot.
Observations
The secret to the perfect pot of beans is soaking them beforehand, which aids digestion and shortens cooking time. The aromatic base of bacon and cumin adds a special depth of flavor, resulting in a rich, thick, and delicious broth that is quintessential to traditional Brazilian home cooking.
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