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 of Brazilian home cooking, offering deep flavors and an easy preparation process.
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Ingredients
1 cup black beans
6 cups water (divided for soaking and cooking)
1 bay leaf
1/4 cup bacon, diced
1/2 onion, finely chopped
4 cloves garlic, 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 bacon, diced
1/2 onion, finely chopped
4 cloves garlic, 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 aromatic spices at local supermarkets or independent grocers in Eswatini. Dried beans are best sourced from the dry goods aisle; fresh produce like onions and garlic are readily available in the fresh food section.
Preparation method
- Rinse the beans in a colander under running water.
- Sort through the beans and remove any debris or damaged grains.
- Place the beans in a bowl and cover with 3 cups of water.
- Discard any beans that float to the surface.
- Cover the bowl with a plate and leave to 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.
- 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 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 the cumin.
- Sauté for 1 minute until fragrant.
- Add one ladleful of the cooked beans with some of the liquid to the saucepan.
- Mash the beans with a spatula to create a paste that will thicken the sauce.
- Pour in the remaining cooked beans and their cooking liquid.
- Season with salt and black pepper to taste.
- Simmer for 10 minutes or until the desired consistency is reached.
- Serve hot.
Observations
The secret to perfect black beans is soaking them beforehand, which improves digestibility and cuts down on cooking time. Sautéeing bacon with cumin creates a unique aromatic profile, resulting in a thick, rich broth that ties the dish together beautifully.
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