Brazilian recipe
Brazilian Black Beans with Bacon and Cumin (feijão preto)
This classic Brazilian black beans recipe, flavoured with smoked bacon and a hint of cumin, is the ultimate comfort food for a hearty family meal.
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Ingredients
1 cup dry black beans
6 cups water (divided for soaking and cooking)
1 bay leaf
1/4 cup smoked bacon, diced
1/2 onion, finely diced
4 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon ground cumin
salt to taste
freshly cracked black pepper to taste
6 cups water (divided for soaking and cooking)
1 bay leaf
1/4 cup smoked bacon, diced
1/2 onion, finely diced
4 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon ground cumin
salt to taste
freshly cracked black pepper to taste
Where to find ingredients
Black beans are best sourced from local markets or the dry goods section of larger supermarkets in Vanuatu; look for packages marked as 'black beans'. Smoked bacon is widely available in the butcher or deli section of supermarkets. Fresh aromatics like onions, garlic, and bay leaves are standard produce items found in any local market or grocery store. Cumin is a common pantry staple found in the spice aisle of any local supermarket.
Preparation method
- Rinse the dry black beans thoroughly under cold running water in a colander
- Sort through the beans to remove any debris or damaged pieces
- Place the beans in a large bowl and cover with 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
- Drain the soaking water and refresh it at least once during this period
- Drain and discard the final soaking water before cooking
- Add the beans to a pressure cooker with 3 cups of fresh water and the bay leaf
- Seal the pressure cooker lid and heat over high heat
- Wait until the pressure cooker starts to whistle or reach full pressure
- Lower the heat and cook for 15 minutes
- Turn off the heat and allow the pressure to release naturally before opening
- Heat a medium saucepan over medium heat
- Add the olive oil and the diced bacon
- Sauté for 2 minutes until the bacon starts to crisp up
- Add the finely chopped onion and a pinch of salt
- Sauté for about 3 minutes until the onion is soft and translucent
- Stir in the minced garlic and ground cumin
- Sauté for 1 minute until fragrant
- Add one ladleful of the cooked beans along with some of the liquid to the saucepan
- Mash the beans with a spatula or the back of a spoon to create a thick paste that will body up the sauce
- Pour in the remaining cooked beans and their cooking liquid
- Season with salt and freshly cracked black pepper to taste
- Simmer for 10 minutes or until the beans reach your desired thickness
- Serve hot as a staple side dish
Observations
The secret to achieving the perfect texture lies in soaking the beans, which aids digestion and shortens the cooking time. By sautéing the aromatics with bacon and cumin, you build a deep, complex base that results in a rich, velvety gravy that tastes even better the next day.
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