Feijao (Brazilian Stewed Beans)

Ingredients

• Dried carioca or pinto beans, soaked overnight 300 g
• Water 1.4 liters
• Bacon, diced 60 g
• Vegetable oil 1 tbsp
• Onion, finely chopped 1 medium (120 g)
• Garlic, crushed 3 cloves (12 g)
• Bay leaves 2
• Salt 1.5 tsp (9 g)

Instructions

1. 1

   Drain the soaked beans, put them in a pressure cooker with 1.4 liters of fresh water and the bay leaves, and cook for 30-35 minutes after the valve starts to hiss.

2. 2

   Let the pressure drop on its own and check that the beans are very soft; if not, cook them a few minutes more.

3. 3

   In a frying pan, fry the bacon in the oil over medium heat for 5 minutes until the fat runs and the bacon is golden.

4. 4

   Add the onion and fry for 5 minutes, then add the garlic and salt and fry for 1 minute more.

5. 5

   Add two ladles of the beans with their broth to the pan, mash them roughly with a spoon and pour everything back into the pot.

6. 6

   Simmer uncovered over low heat for 15 minutes, stirring now and then, until the broth thickens; taste for salt and remove the bay leaves.

7. 7

   Serve hot over white rice, the everyday Brazilian arroz com feijao.