Black Beans with Bacon Recipe -
Black Beans with Bacon Recipe
  • READY IN 13+ hrs

Black Beans with Bacon

Recipe by  

"The Brazilian answer to baked beans!!! It is delicious when served as a sidedish with meat, but you can also make it a main dish and hand some rice with it!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    13 hrs 30 mins


  1. Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
  2. Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
  3. Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
  4. Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2003

OK, I'm lazy and took a lot of shortcuts. Instead of dry beans, I used two cans of drained black beans. I also substituted a can of diced tomato and dried parsley for the fresh ingredients. I fried the bacon first and drained all but a little of the fat before adding the onions, garlic and carrot. Once they were tender, I added the beans and other ingredients and cooked until warm. This recipe was delicious as a side or on a tortilla with other fixings. My kids loved it, too!

Most Helpful Critical Review
Sep 07, 2010

Ok - but not great. Needed more flavor for my tastebuds

Jul 24, 2003

Doubled the recipe and substituted a jar of medium salsa for the two tomatoes required (Safeway Select Roasted Tomato Salsa: EASILY the best salsa available in any supermarket!). I also added a tablespoon of ketchup to nullify the spiciness a bit to make it more kid friendly. The only problem I ran into is that the additional moisture of the salsa made it impossible to brown the bacon inside the vegetable mixture. So, Instead of cooking the bacon until it was brown and crispy, I just made sure it looked more or less "done" and reduced the moisture a bit before adding to the beans. I also dumped out some of the standing water in the bean pot to reduce moisture there. In the future, I will probably prepare the bacon in advance, though, honestly, it wasn't AT ALL bad with the bacon just "done". My kids (ages 11, 9, and 4) really enjoyed it, and the ketchup added just enough sweetness to the dish to make it taste like baked beans. Lastly, we served this dish as a main dish with rice and tortillas. I and my wife found that wrapping a mixture of beans and rice in the tortilla made for a very nice burrito. Anyway, thumbs up all around.

Jun 29, 2005

Anything with bacon grabs my attention! This is a great bean recipe. I didn't have a pressure cooker but it all turned out tasty. I soaked the beans overnight and just boiled them for an hour before I added the bacon and veggies. I like beans not so mushy. We ate it as a main course with a wrap and salsa. It was great!

Aug 11, 2003

I surprised my brasilian boyfriend with this dish and he told me that it was almost like his mother used to prepare it. He was really impressed!!! Thank you so much!

May 04, 2009

Using this recipe as more of a guide, I just winged it and eyeballed the measurements of ingredients to suit my taste, using canned black beans, drained and rinsed. When looking over the recipe I noticed there were no spices, so I added ground cumin and was glad I did. Once the bacon, carrot, onion and garlic were cooked and tender, I did not drain the fat from the bacon before I added the beans, and I liked the extra flavor it provided. I simmered this for about 10 minutes, adding chicken stock as necessary so it wouldn't dry out. This was tasty, but I think the bacon fat and cumin were significant flavor contributions. Loved the addition of the tomatoes, carrots and parsley for color. This was a perfect side dish for the "Chicken with Tomatillos and Poblanos," also from this site, that I served it with.

Jul 24, 2003

This was very delicious!

Mar 12, 2005

Excellent. I kept coming back to snitch bits. Very good flavors, great compliment to chicken!


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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