Brazilian recipe
Black Beans with Bacon and Cumin
This black bean dish, elevated by the smoky depth of bacon and a hint of cumin, is a comforting Brazilian staple that brings warmth and rich flavor to any table.
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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 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 diced bacon
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 and bacon in the canned goods and deli sections of major local supermarkets like Pak'nSave, New World, or Countdown. Ground cumin is available in the spice aisle.
Preparation method
- Rinse the beans under cold running water in a colander.
- Sort through the beans to remove any impurities or damaged grains.
- Place the beans in a bowl and pour in 3 cups of water.
- Discard any beans that float to the surface.
- Cover the bowl and let the beans soak for 12 hours.
- Change the soaking water at least once during this time.
- 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.
- Seal the pressure cooker lid and place over high heat.
- Wait until the 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-sized heavy-bottomed pot over medium heat.
- Add the olive oil and the diced bacon.
- Sauté for 2 minutes until lightly browned.
- Stir in the chopped onion and a pinch of salt.
- Sauté for about 3 minutes until the onion is softened.
- Add the minced garlic and ground cumin to the pan.
- Sauté for 1 minute until fragrant.
- Add one ladle of the cooked beans along with some of the cooking liquid to the pot.
- 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 freshly ground black pepper to your preference.
- Simmer for 10 minutes or until the sauce reaches your desired consistency.
- Serve while hot.
Observations
The secret to achieving the perfect texture lies in soaking the beans, which aids digestion and helps tenderize them before cooking. By building a base with crispy bacon and fragrant cumin, you develop a deeply aromatic broth that results in a wonderfully thick and hearty finish. Follow this method for a fuss-free, delicious side dish.
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