Brazilian recipe
Black Beans with Bacon and Cumin (Feijão preto com bacon e cominho)
This black bean stew with bacon and a hint of cumin is a comforting classic of Brazilian cuisine, blending intense flavor 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 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 diced bacon
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 aromatics at local markets or general grocers in Tonga. If black beans are unavailable, pinto beans are the best alternative, though they will change the traditional dark color of the dish.
Preparation method
- Rinse the beans under running water using a colander.
- Remove any debris 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 water and the bay leaf.
- Seal the pressure cooker and place it over high heat.
- Wait until the pot reaches pressure.
- Reduce the heat and cook for 15 minutes.
- Turn off the heat and let the pressure release naturally before opening.
- Heat a medium saucepan over medium heat.
- Add the olive oil and 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 sauce.
- Pour in the remaining cooked beans and broth.
- Season with salt and pepper to taste.
- Simmer for 10 minutes or until reaching the desired consistency.
- Serve hot.
Observations
The secret to perfect beans is the soaking process, which aids digestion and shortens the cooking time. The sauté of bacon and cumin provides special aromatic depth, resulting in a rich, thick, and delicious broth.
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