Baião de Dois
Baião de Dois is a traditional Brazilian dish originating from the northeastern region, known for its unique combination of rice and beans cooked together with flavorful seasonings. This hearty meal typically features black-eyed peas or cowpeas, rice, diced smoked meat such as sausage or bacon, and is enhanced with spices like garlic, onion, and cilantro. The dish is not only rich in nutrients but also offers a comforting and rustic taste, making it a beloved staple in Brazilian homes. Perfect for gatherings, Baião de Dois brings people together with its warm and filling goodness.
Baião de Dois is a heartwarming dish from Northeast Brazil, especially renowned in Ceará. Combining rice, beans, savory cured meats, and squeaky cheese, it brings a delectable burst of authentic flavors, celebrating the richness of Brazilian culinary tradition. This recipe captures its essence and provides easy-to-follow steps to recreate this classic at home.
Ingredients
🫘 500g Feijão Fradinho Black-Eyed Peas, cooked
🥩 300g Carne Seca Dried Beef, shredded
🥓 100g Bacon, diced
🌭 100g Calabresa Brazilian Cured Sausage, diced
🧀 300g Queijo Coalho Squeaky Cheese, diced
🍚 3 cups White Rice
🧈 5 tablespoons Manteiga de Garrafa Bottled Butter/Clarified Butter
🌶️ Pimenta de Cheiro Aromatic Pepper, chopped
🧂 Salt
🧅 1/2 Onion, chopped
🧄 3 cloves Garlic, minced
🌿 Cheiro-verde Parsley or Cilantro, chopped
🧡 A pinch of Colorau Annatto Powder, 1-2 teaspoons
Instructions
1- Cook the Dried Beef:
- In a pressure cooker, cook 300g of carne seca for 45 minutes.
- Once done, wash thoroughly to remove excess salt and shred the meat.
2- Prepare the Beans:
- Cook 500g of feijão fradinho in a pressure cooker for 15 minutes.
- Allow the pressure to release naturally. Reserve the bean cooking water for later use.
3- Sauté the Meats:
- In a large pot, melt 3 tablespoons of manteiga de garrafa.
- Add 100g of diced bacon and fry until crispy.
- Add 100g of diced calabresa and continue to fry until browned.
4- Sauté Aromatics:
- Add chopped onion, minced garlic, and pimenta de cheiro.
- Sauté until the onion is translucent and fragrant.
5- Combine with Rice and Beans:
- Stir in 3 cups of white rice, followed by a pinch of colorau.
- Add the cooked beans and enough reserved bean water to cover the rice by about 1-2 inches.
- Season with salt.
- Bring to a boil, reduce heat, cover partially, and simmer until the rice is cooked and the liquid is absorbed.
6- Prepare Queijo Coalho:
- In a non-stick pan, melt 2 tablespoons of manteiga de garrafa.
- Fry half of the diced queijo coalho until golden and set aside for garnish.
7- Combine Final Ingredients:
- Once the rice is done, turn off the heat and mix in the shredded carne seca, remaining uncooked queijo coalho, and chopped cheiro-verde.
8- Serve:
- Transfer to a serving platter and garnish with the fried queijo coalho and extra fresh parsley.
Prep Time: 30 minutes
Cook Time: 1.5 hours
Total Time: 2 hours
Servings: 6-8
Equipment:
- Pressure Cooker Aluminum
- Large Pot Aluminum
- Non-stick Frying Pan
- Tramontina Chef's Knife and Cutting Board
- Wooden Spoon and Metal Skimmer
Nutritional Information Per Serving:
- Calories: 580 kcal
- Protein: 30g
- Fat: 25g
- Carbohydrates: 60g
Cooking Tips:
- Cook feijão fradinho until "al dente" as it will soften further during the final cooking.
- Using the bean cooking water to cook rice adds depth to the flavor.
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