Feijão PretoEveryday Black Beans

The Southern daily staple.

• 6 servings (220 g each)
• Prep 480 mins
• Cook 25 mins
• Sudeste / Sul

The daily black bean side dish of Southern and Southeastern Brazil. Black beans are pressure-cooked with bay leaves, then tempered (refogado) with crisp bacon, garlic, and onions mashed into a smooth sauce.

Ingredients

• •400 g Dry Black Beans (Feijão Preto) — Legume Starch Base
• •1.6 L Cold Water (for Cooking) — Cooking Liquid
• •2 leaves Dried Bay Leaves — Herbal Aromatic
• •60 g Thick-Cut Bacon (Diced) — Flavoring Lipid Base
• •80 g Yellow Onion (Finely Diced) — Aromatic Base
• •15 g Fresh Garlic (Minced) — Aromatic Base
• •8 g Fine Sea Salt — Seasoning

Method

1. Soak black beansSoak black beans in cold water for 8 hours; drain and rinse
2. Place soaked beansPlace soaked beans, 1.6 liters of fresh water, and bay leaves into a pressure cooker
3. Seal and bringSeal and bring to high pressure (15 psi); cook for 25 minutes
4. Allow pressure toAllow pressure to release naturally
5. In a separateIn a separate skillet, fry diced bacon over medium heat until crisp
6. Add onions andAdd onions and garlic to the bacon fat, sautéing until golden
7. Ladle two scoopsLadle two scoops of cooked beans and broth from the pot into the skillet
8. Mash the beansMash the beans with the back of a spoon into a paste
9. Pour the temperedPour the tempered mash back into the main bean pot
10. Add salt andAdd salt and simmer uncovered over medium-low heat (90°C) for 10 minutes, stirring occasionally, until the liquid thickens into a creamy black gravy

Questions