Brazilian recipe
Brazilian Black Beans with Bacon and Cumin (Feijão Preto)
This classic Brazilian black bean stew, enhanced with smoky bacon and a hint of cumin, is the ultimate comfort food for your weeknight dinner.
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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
Black beans can usually be found in the dry pulses or international aisle of major supermarkets; look for 'black turtle beans'. Bacon is readily available in the refrigerated meat section. Fresh produce like onions, garlic, and pantry staples such as bay leaves, ground cumin, olive oil, and black pepper are standard items at any local grocery store or market.
Preparation method
- Rinse the black beans well under running water using a colander
- Sort through the beans to 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 and discard the soaking water
- Transfer the beans to a pressure cooker with 3 cups of fresh water and the bay leaf
- Seal the lid and bring to high pressure over high heat
- Once the cooker starts to whistle or hiss steadily,
- 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 chopped onion and a pinch of salt
- Sauté for about 3 minutes until softened
- Stir in the garlic and cumin
- Sauté for 1 minute until fragrant
- Add one ladleful of the cooked beans with some of the cooking liquid to the pan
- Mash the beans with a spatula to create a thick purée that will body up the sauce
- Pour in the remaining cooked beans along with the rest of the cooking liquid
- Season with salt and pepper to your liking
- Simmer for 10 minutes or until it reaches your desired thickness
- Serve hot
Observations
The secret to achieving the perfect texture is a thorough soak, which aids digestion and shortens cooking time. Sautéeing the bacon with cumin adds a deep, aromatic layer that turns every bowl into a rich, hearty, and incredibly flavourful meal.
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