Brazilian recipe
Black Beans with Bacon and Cumin
These black beans with bacon and a hint of cumin are a soul-warming Brazilian classic, perfectly balancing deep, savory flavors with everyday ease.
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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 cracked 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 cracked black pepper to taste
Where to find ingredients
You can find black beans, fresh bacon, and aromatics at local Apia or Farmer Joe's locations, or any general grocery store in the produce and pantry aisles. If you cannot find fresh bacon, salt pork or thick-cut cured bacon are suitable substitutes.
Preparation method
- Rinse the beans under cold running water in a colander.
- Sort through and remove any debris or damaged beans.
- 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 let them soak for 12 hours.
- Change the soaking water at least once during this time.
- Drain the beans thoroughly and discard the soaking water.
- Place the beans in a pressure cooker with 3 cups of fresh water and the bay leaf.
- Secure the lid and set to high heat.
- Once the cooker reaches pressure,
- 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 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 along with all the cooking liquid.
- Season with salt and pepper to taste.
- Simmer for 10 minutes or until it reaches your preferred consistency.
- Serve hot.
Observations
The secret to the perfect pot of beans lies in the soaking process, which aids digestion and shortens the cooking time. Sautéing the base with crispy bacon and fragrant cumin adds a wonderful depth, resulting in a rich, velvety broth that ties the dish together beautifully.
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