Bean in Broth
Beans. Few words carry as much feeling. Picture that rustic clay bowl, steaming with slowly cooked beans, juicy pieces of sausage, and bacon that melts in your mouth. Every spoonful brings the warmth of a hug, the comfort of a meal that nourishes both body and soul. Beans remind us of grandma's embrace, of peaceful afternoons in the countryside where time seems to move slower.
Our beans in broth aren't just a meal, but a symbol of homey comfort. By learning to prepare this dish, you'll bring into your kitchen the warmth of those simple moments of happiness, the kind that warm us up and remind us that, even on tough days, there's always comfort waiting at the bottom of a pot.
The Recipe
Beans in Broth with Calabresa Sausage and Bacon:
Ingredients:
500g of carioca beans (or black beans, if you prefer)
1 bay leaf
1 small onion, chopped
3 cloves of garlic, chopped
2 tablespoons of oil or olive oil
150g of bacon, diced
1 Calabresa sausage, sliced
1 teaspoon of smoked paprika
Salt to taste
Black pepper to taste
Enough water to cook
Preparation:
Soak the beans in filtered water for at least 8 hours. This helps reduce cooking time and makes the beans easier to digest.
Drain the water from the beans and place them in a pressure cooker. Add water until the beans are covered, approximately 3 fingers above the grains, and add the bay leaf. Cook over medium heat for about 25 to 30 minutes after the pressure is reached.
After cooking, turn off the heat and let the pressure release completely before opening the pan.
In another pan, heat the oil and add the diced bacon. Fry until golden brown. Add the calabresa sausage and continue frying until golden brown.
Add the onion to the bacon and calabresa sauté, sautéing until translucent. Then add the garlic and smoked paprika, sautéing for another 1 to 2 minutes, being careful not to burn it.
Add a ladle of the cooked beans to the sauté and mash with a spoon to thicken the broth. Then add the rest of the beans with the broth and let it boil for a few more minutes.
Season with salt and black pepper to taste, stirring well.
Serve the beans in hot broth, accompanied by fresh rice and farofa.