* 500 g (1 pound) feijão (small, dried brown beans or feijão carioca).
    * 150 g (5,3 ounce) bacon
    * 2 finely chopped cloves of garlic
    * 1 chopped union
    * 2 bay leaves
                                                                   * salt to taste
                                                                   * pepper to taste
                                                                   * baking oil

Preparation
Rinse the beans thoroughly. Remove the discoloured beans. Soak the beans overnight.

Put the beans and their soaking water in a pan. Add water (double the amount of the beans) and let it cook. Boil rapidly for 10 minutes and let it simmer. Add boiling water when necessary so that the beans do not dry out. The beans are ready when they are tender: if you take one between your fingers, you can crush it to paste. This will take 2 to 3 hours but if you use a pressure cooker you can do it in 30-45 minutes. Do not add salt in this stage as it hardens the beans.

Sauté the garlic and the onion with some salt in a frying pan (use a large frying pan as you will add the beans later!). Add the bacon and fry until crisp.

Add your beans and their liquid to the onions in the frying pan. Bring to a boil and allow to cook for about 15 minutes, until your liquid thickens because of the crushed beans. Season with salt and pepper. Serve with rice.

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Proteins 0.4g Fibres 0.4g Calcium 18mg Phosphorous 8mg Iron 0.5mg Niacin 0.2mg Vitamin B1 0.08mg Vitamin B2 0.04mg Vitamin C 61mg