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 staple of Brazilian home cooking, offering deep flavors and an incredibly rich texture.
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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 cloves garlic, 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 cloves garlic, 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 markets or grocery stores in the produce and pantry sections. If you cannot find specific Brazilian-style smoked bacon, regular streaky bacon is an excellent substitute.
Preparation method
- Rinse the beans under cold running water using a sieve.
- Pick through the beans and remove any debris or damaged grains.
- 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 them 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 3 cups of fresh water and the bay leaf.
- Close the lid securely 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 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 their 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 their broth.
- Season with salt and pepper to taste.
- Simmer for 10 minutes or until the desired consistency is reached.
- Serve hot.
Observations
The key to achieving the perfect texture with black beans is soaking them beforehand, which helps with digestibility and ensures a shorter cooking time. Building the base with crispy bacon and fragrant cumin adds a wonderful depth to the dish, resulting in a thick, velvety broth that is pure comfort in a bowl.
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