LunchDinnerBrazilSouth AmericaMeat, Poultry & GameGrains, Pasta & Rice

Brazilian Baião de Dois

Baião de Dois is a culinary dance where rice and black-eyed peas join in perfect rhythm, celebrating the rustic heart of Northeast Brazil. This hearty one-pot masterpiece layers the smoky depth of cured beef and linguiça sausage with the salty, squeaky joy of melted coalho cheese. It’s more than just a meal; it’s a soulful embrace of regional tradition, brightened by the fresh lift of cilantro and scallions. Simple to prepare yet profoundly flavorful, it brings the warmth of a Brazilian family table to your home.

Created by Flavrloop

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schedule

Prep Time 15 min

timer

Cook Time 45 min

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Difficulty Medium

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Servings 4

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Nutrition Facts

per serving

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Calories 747 kcal

Protein 26g

Carbs 61g

Fat 46g

Instructions

6 steps

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Thoroughly rinse the dried black-eyed peas under cold water. Place them in a pot with roughly 1 liter of water and a dash of salt. Bring to a boil, then reduce the heat to simmer for about 25-30 minutes until the beans are tender but still hold their shape. Drain them, but feel free to reserve the cooking liquid for extra flavor later.

2.5 dl Black beans, dried

In a large heavy-bottomed pan or Dutch oven, heat the olive oil over medium-high heat. Add the diced bacon (or beef jerky) and the sliced linguiça sausage, frying them until they are beautifully browned and the fat has rendered. Remove the meats with a slotted spoon and set aside, leaving the flavorful oils in the pan.

2 tbsp Olive oil, 200 g Bacon (or even better: Carne de Sol), 200 g Linguiça (or other smoked sausage)

Toss the chopped onion and minced garlic into the same pan. Sauté for a few minutes until the onion becomes translucent and aromatic, picking up the browned bits from the bottom of the pan.

1 pc Yellow onion, 3 pc Garlic cloves

Add the rinsed rice to the pan, stirring it well to coat each grain in the flavored oil. Toast the rice for 2-3 minutes until it looks slightly opaque. Return the cooked beans and the browned meats to the pot, then pour in enough water (or the reserved bean broth) to cover the mixture by about 2 cm.

2.5 dl White rice, long-grain

Season with salt and pepper to taste. Cover the pan and simmer on low heat until the rice is tender and the liquid has been fully absorbed. If adding tomato or bell pepper for extra color, stir them in halfway through the rice's cooking time.

1 ml Salt, 1 ml Black pepper, 1 pc Bell pepper, red (optional), 1 pc Tomatoes (optional)

Once the rice is cooked, gently fold in the grated queijo coalho. Cover the pot for a minute to allow the cheese to soften and partially melt. Sprinkle with fresh cilantro and green onions just before serving to add a burst of freshness.

15 g Green onion / Scallion, 15 g Cilantro, fresh, 75 g Queijo Coalho (or halloumi cheese)

lightbulb Chef's tips

If you cannot find traditional Brazilian Queijo Coalho, Greek Halloumi makes an excellent substitute due to its high melting point and similar salty profile.

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Brazilian Baião de Dois

Prep Time 15 min

Cook Time 45 min

Servings 4

Ingredients

2.5 dl Black beans, dried

2 tbsp Olive oil

200 g Bacon (or even better: Carne de Sol)

200 g Linguiça (or other smoked sausage)

1 pc Yellow onion

3 pc Garlic cloves

2.5 dl White rice, long-grain

1 ml Salt

1 ml Black pepper

1 pc Bell pepper, red (optional)

1 pc Tomatoes (optional)

15 g Green onion / Scallion

15 g Cilantro, fresh

75 g Queijo Coalho (or halloumi cheese)

Nutrition Facts

Calories 747 kcal

Protein 26g

Carbohydrates 61g

Fat 46g

Instructions

1.
Thoroughly rinse the dried black-eyed peas under cold water. Place them in a pot with roughly 1 liter of water and a dash of salt. Bring to a boil, then reduce the heat to simmer for about 25-30 minutes until the beans are tender but still hold their shape. Drain them, but feel free to reserve the cooking liquid for extra flavor later.

2.5 dl Black beans, dried
2.
In a large heavy-bottomed pan or Dutch oven, heat the olive oil over medium-high heat. Add the diced bacon (or beef jerky) and the sliced linguiça sausage, frying them until they are beautifully browned and the fat has rendered. Remove the meats with a slotted spoon and set aside, leaving the flavorful oils in the pan.

2 tbsp Olive oil, 200 g Bacon (or even better: Carne de Sol), 200 g Linguiça (or other smoked sausage)
3.
Toss the chopped onion and minced garlic into the same pan. Sauté for a few minutes until the onion becomes translucent and aromatic, picking up the browned bits from the bottom of the pan.

1 pc Yellow onion, 3 pc Garlic cloves
4.
Add the rinsed rice to the pan, stirring it well to coat each grain in the flavored oil. Toast the rice for 2-3 minutes until it looks slightly opaque. Return the cooked beans and the browned meats to the pot, then pour in enough water (or the reserved bean broth) to cover the mixture by about 2 cm.

2.5 dl White rice, long-grain
5.
Season with salt and pepper to taste. Cover the pan and simmer on low heat until the rice is tender and the liquid has been fully absorbed. If adding tomato or bell pepper for extra color, stir them in halfway through the rice's cooking time.

1 ml Salt, 1 ml Black pepper, 1 pc Bell pepper, red (optional), 1 pc Tomatoes (optional)
6.
Once the rice is cooked, gently fold in the grated queijo coalho. Cover the pot for a minute to allow the cheese to soften and partially melt. Sprinkle with fresh cilantro and green onions just before serving to add a burst of freshness.

15 g Green onion / Scallion, 15 g Cilantro, fresh, 75 g Queijo Coalho (or halloumi cheese)

Chef's tips

If you cannot find traditional Brazilian Queijo Coalho, Greek Halloumi makes an excellent substitute due to its high melting point and similar salty profile.

Printed from Flavrloop

Instructions

lightbulb Chef's tips

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Reviews & Ratings

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Empadão de Frango (Brazilian Chicken Pot Pie)

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Traditional Argentine Beef Empanadas

Brazilian Baião de Dois

Ingredients

Nutrition Facts

Instructions

Chef's tips