Brazilian recipe
Black beans with bacon and cumin (Feijão preto com bacon e cominho)
These black beans seasoned with bacon and a hint of earthy cumin offer a classic, comforting flavor profile, bringing warmth and depth to any meal.
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Ingredients
1 cup black beans (feijão-preto)
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 dried black beans, bacon, and fresh aromatics at local general stores or markets. If standard bacon is unavailable, salt pork is a suitable substitute. Make sure to use high-quality dried beans for the best texture.
Preparation method
- Rinse the beans thoroughly under running water in a colander.
- Sort through the beans and remove any debris or damaged ones.
- Place the beans in a bowl and pour in 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 well and discard the soaking water.
- Transfer the beans to a pressure cooker with 3 cups of fresh water and the bay leaf.
- Secure the lid and set to high heat.
- Wait until the cooker reaches full pressure.
- Reduce the heat and cook for 15 minutes.
- Turn off the heat and let the pressure 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.
- Stir in the chopped onion with a pinch of salt.
- Cook for about 3 minutes until softened.
- Add the garlic and ground cumin to the pan.
- Sauté for 1 minute until fragrant.
- Stir in one ladleful of the cooked beans with some of their broth.
- Mash the beans with a spatula to create a paste that will thicken the sauce.
- Pour in the remaining cooked beans and their cooking liquid.
- Season with salt and pepper to taste.
- Simmer for 10 minutes or until the desired thickness is reached.
- Serve hot.
Observations
The secret to achieving perfectly tender beans lies in the soaking process, which aids digestibility and streamlines cooking time. Sautéing the aromatics with bacon and cumin adds a distinct depth of flavor, resulting in a rich, velvety broth that ties the dish together beautifully.
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