Brazilian recipe
Black Beans with Bacon and Cumin (Feijão preto com bacon e cominho)
This black bean dish, enriched with smoky bacon and a fragrant hint of cumin, is a comforting classic of Brazilian cuisine that balances deep flavors with ease of preparation.
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Ingredients
1 cup dry black beans (feijão-preto)
6 cups water (divided for soaking and boiling)
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 boiling)
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 dried black beans in the pulses or dry goods section of major supermarkets like Naivas or Carrefour. Local markets (soko) are excellent for fresh garlic and onions. For the bacon, check the butchery or chilled meat section of your local grocery store. Cumin is readily available in the spice aisle.
Preparation method
- Rinse the beans under cold running water in a colander.
- Sort through the beans to remove any debris or damaged grains.
- Place the beans in a bowl and cover with 3 cups of water.
- Discard any beans that float to the surface.
- Cover the bowl with a plate and let the beans soak for 12 hours.
- Change the soaking water at least once during this period.
- Drain the beans thoroughly and discard the soaking water.
- Place the beans into a pressure cooker with 3 cups of fresh water and the bay leaf.
- Secure the lid 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 diced bacon.
- Sauté for 2 minutes until lightly browned.
- Add the onion and a pinch of salt.
- Sauté for about 3 minutes until soft and translucent.
- Stir in the garlic and the ground cumin.
- Sauté for 1 minute until fragrant.
- Add one ladle of the cooked beans along with some of the cooking liquid to the saucepan.
- Mash the beans with a spatula to create a paste that will thicken the final broth.
- Pour in the remaining cooked beans and their liquid.
- 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 perfect beans lies in the soaking process, which aids digestibility and reduces cooking time. Sautéing the base with bacon and cumin adds a unique aromatic depth, resulting in a rich, thick, and soul-warming broth.
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