LunchMiddagBrasilienSydamerikaKött, fågel & viltGryn, pasta & ris

Brazilian Baião de Dois

Name: Brazilian Baião de Dois
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 250 ml Svarta bönor, torkade; 30 ml Olivolja; 200 g Bacon (or even better: Carne de Sol); 200 g Linguiça (or other smoked sausage); 1 pc Gul lök; 3 pc Vitlöksklyftor; 2,5 dl Vitt ris, långkornigt; 1 pinch Salt; 1 pinch Svartpeppar; 1 pc Paprika, röd (optional); 1 pc Tomater (optional); 15 g Salladslök; 15 g Koriander, färsk; 75 g Queijo Coalho (or halloumi cheese)

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.

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schedule

Förberedelsetid 15 min

timer

Tillagningstid 45 min

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Svårighetsgrad Medel

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Näringsinnehåll

per portion

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Kalorier 747 kcal

Protein 26g

Carbs 61g

Fat 46g

Instruktioner

6 steg

Förhindra att skärmen slocknar

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.

250 ml Svarta bönor, torkade

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.

30 ml Olivolja, 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 Gul lök, 3 pc Vitlöksklyftor

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 Vitt ris, långkornigt

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 pinch Salt, 1 pinch Svartpeppar, 1 pc Paprika, röd (optional), 1 pc Tomater (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 Salladslök, 15 g Koriander, färsk, 75 g Queijo Coalho (or halloumi cheese)

lightbulb Kockens 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

Förberedelsetid 15 min

Tillagningstid 45 min

Portioner 4

Ingredients

250 ml Svarta bönor, torkade

30 ml Olivolja

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

200 g Linguiça (or other smoked sausage)

1 pc Gul lök

3 pc Vitlöksklyftor

2,5 dl Vitt ris, långkornigt

1 pinch Salt

1 pinch Svartpeppar

1 pc Paprika, röd (optional)

1 pc Tomater (optional)

15 g Salladslök

15 g Koriander, färsk

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.

250 ml Svarta bönor, torkade
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.

30 ml Olivolja, 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 Gul lök, 3 pc Vitlöksklyftor
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 Vitt ris, långkornigt
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 pinch Salt, 1 pinch Svartpeppar, 1 pc Paprika, röd (optional), 1 pc Tomater (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 Salladslök, 15 g Koriander, färsk, 75 g Queijo Coalho (or halloumi cheese)

Kockens 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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