Brazilian recipe
Black beans with bacon and cumin (Feijão preto com bacon e cominho)
This black bean dish with bacon and a hint of cumin is a comforting classic of Brazilian cuisine, combining deep flavor and practical 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 black beans, fresh bacon, and aromatics like garlic and onions at local general supermarkets or grocery stores. Cumin is available in the spice aisle. If necessary, you can substitute the bacon with smoked ham, though bacon remains the ideal choice for this traditional preparation.
Preparation method
- Rinse the beans under cold running water in a sieve.
- 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 time.
- Drain the beans and discard the soaking water.
- Place the beans in a pressure cooker with 3 cups of fresh water and the bay leaf.
- Close the cooker and place over high heat.
- Wait until the pressure cooker begins to whistle.
- Reduce the heat and cook for 15 minutes.
- Turn off the heat and wait for 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 softened.
- Stir in the garlic and cumin.
- Sauté for 1 minute until fragrant.
- Add one ladle of the cooked beans with broth into the saucepan.
- Mash the beans with a spatula to create a paste that will thicken the broth.
- Pour in the remaining cooked beans along with the liquid.
- Season with salt and pepper to taste.
- Cook for 10 minutes or until it reaches your desired consistency.
- Serve hot.
Observations
The secret to the perfect pot of black beans lies in the soaking process, which improves digestibility and reduces cooking time. The sauté with bacon and earthy cumin provides a unique aromatic depth, resulting in a rich, velvety broth that is incredibly satisfying.
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