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 staple of Brazilian cuisine, blending deep, savory flavors with simple 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 these staples at local markets and grocery stores throughout Sierra Leone. Look for dried black beans in the dry goods section, and high-quality bacon and fresh aromatics in the chilled or produce aisles. If fresh black beans are unavailable, standard dried black beans are the best choice; however, you can substitute with dark red kidney beans if necessary for a different texture.
Preparation method
- Rinse the beans under cold running water in a colander.
- Sort through the beans to remove any debris or damaged grains.
- 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 them soak for 12 hours.
- Change the soaking water at least once during this period.
- 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.
- Seal the lid and bring to high heat.
- Once the cooker reaches pressure and begins to whistle.
- Reduce the heat and cook for 15 minutes.
- Turn off the heat and allow the pressure to release naturally before opening.
- Warm a medium saucepan over medium heat.
- Add the olive oil and the diced 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 minced garlic and cumin.
- Sauté for 1 minute until fragrant.
- Add a ladle of the cooked beans with some of their broth to the saucepan.
- Mash the beans with a spatula to create a paste that will thicken the final sauce.
- Pour in the remaining cooked beans and their cooking liquid.
- 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 the perfect texture for this dish lies in soaking the beans, which aids digestion and shortens the cooking time. The base, built on a sauté of smoky bacon and toasted cumin, provides a unique aromatic depth, resulting in a rich, velvety broth.
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