Brazilian recipe
Black Beans with Bacon and Cumin (Feijão preto com bacon e cominho)
These black beans with bacon and a hint of cumin are a comforting classic in Brazilian home cooking, combining robust flavor with an easy preparation method.
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Ingredients
1 cup dry 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 black beans, fresh bacon, and aromatics at local markets or supermarkets like SM Supermarket, Robinsons Supermarket, or Rustan's in the fresh produce and dry goods aisles. If black beans are unavailable, kidney beans are the closest common substitute, though the flavor profile will change.
Preparation method
- Rinse the beans under cold running water using a colander.
- Pick through and remove any impurities 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 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 place over high heat.
- Wait until the pressure cooker reaches full pressure.
- Lower the heat and cook for 15 minutes.
- Turn off the heat and allow the pressure to release naturally before opening.
- Heat a medium-sized pan 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 softened.
- Stir in the garlic and cumin.
- Sauté for 1 minute until fragrant.
- Add one ladle of the cooked beans with some broth into the pan.
- Mash the beans with a spatula to create a paste that will thicken the sauce.
- Pour in the remaining cooked beans and broth.
- Season with salt and pepper to taste.
- Simmer for 10 minutes or until it reaches your desired consistency.
- Serve hot.
Observations
The secret to achieving perfect beans lies in the soaking process, which aids digestion and shortens the cooking time. The base, sautéed with bacon and toasted cumin, provides a deep, aromatic profile that results in a thick, rich broth.
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