Brazilian-Style Black Beans with Bacon

Place the dried beans in a pressure cooker, ensuring they are completely submerged under an adequate amount of water. Allow the beans to rehydrate for 12 hours or overnight, giving them sufficient time to soften and absorb moisture.

Next, add approximately 2.5 quarts of water to the pressure cooker, filling it roughly two-thirds full. Close the lid and cook for 30 minutes at a pressure of 10 pounds. Once the cooking time has elapsed, remove the pressure cooker from the heat source and set it aside to cool.

In a separate medium-sized saucepan, heat the oil over medium heat. Add the minced garlic and sauté until it reaches a tender state, then introduce the sliced onion into the pan. Continue cooking and stirring until both the garlic and onion have reached a soft, translucent state.

Subsequently, add the diced tomato and grated carrot to the saucepan. Cook for about 5 minutes, stirring occasionally, before incorporating the crispy bacon into the mixture. Stir the ingredients together until the bacon is evenly browned and crispy.

Combine the cooked vegetable and bacon mixture with the pressure-cooked black beans. Re-seal the pressure cooker and continue cooking for approximately 10 minutes at a pressure of 10 pounds. Finally, garnish the dish with fresh parsley and season it with salt and pepper to taste.