Brazilian recipe
Black Beans with Bacon and Cumin (Feijão preto com bacon e cominho)
This black bean dish, enhanced with smoky bacon and a hint of earthy cumin, is a comforting Brazilian staple that balances deep flavor with simple 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
You can find dried black beans and quality bacon at any local supermarket or neighborhood grocer. For the best flavor, visit the produce section for fresh garlic and onions, and the spice aisle for your cumin. If you cannot find bacon, smoked pork belly is a suitable substitute.
Preparation method
- Rinse the black beans under running water in 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 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 the cumin.
- Sauté for 1 minute until fragrant.
- Add one ladle of the cooked beans with 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.
- Cook for 10 minutes or until the desired consistency is reached.
- Serve hot.
Observations
The secret to achieving the perfect texture lies in soaking the beans, which aids digestion and shortens cooking time. Sautéing the aromatics with bacon and cumin creates a complex flavor profile, resulting in a rich, thick broth that is incredibly satisfying.
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