Brazilian recipe
Black Beans with Bacon and Cumin (Feijão preto com bacon e cominho)
These black beans, infused with savory bacon and aromatic cumin, are a comforting staple of Brazilian home cooking, offering a rich flavor and hearty texture.
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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 black beans, fresh bacon, and aromatics at local supermarkets or traditional dry-goods markets (kiryana stores). If you cannot find pre-diced bacon, standard beef or turkey bacon can serve as a suitable substitute depending on your preference. Ground cumin is readily available in the spice section of any grocery store.
Preparation method
- Rinse the beans under cold running water using a colander.
- Pick through the beans to remove any impurities or damaged grains.
- Place the beans in a large bowl and add 3 cups of water.
- Discard any beans that float to the surface.
- Cover the bowl with a plate and let the beans soak for 12 hours.
- Change the soaking water at least once during this period.
- Drain the beans and discard the soaking liquid.
- Place the beans into a pressure cooker with 3 cups of fresh water and the bay leaf.
- Seal the 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 the lid.
- 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 their broth to the pan.
- Mash the beans with a spatula to create a paste that will thicken the sauce.
- Pour in the remaining cooked beans and their 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 the perfect bean consistency lies in soaking them beforehand, which aids in digestion and significantly reduces cooking time. By tempering the beans with a fragrant mix of crispy bacon and warm cumin, you create a deeply flavorful dish with a silky, robust gravy.
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