Entree: Brazil – Ceara – Baião de Dois (Hearty Brazilian one-pot rice and beans cooked with cured pork and queijo coalho cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 8 hrs

Total 9 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (200 g) dried black-eyed peas or feijão-de-corda
- 2 cups (370 g) long-grain white rice
- 8 oz (225 g) carne seca (sun-dried beef) or smoked bacon, diced
- 1 cup (115 g) queijo coalho, diced
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (5/16 oz (9 g))
- 3 tbsp (45 ml) vegetable oil or bacon fat
- 4 cups (960 ml) chicken or vegetable broth
- 1/2 cup (120 ml) water (as needed)
- 1/4 cup (15 g) fresh cilantro, chopped
- 3 scallions (green onions), thinly sliced, about 1 oz (30 g)
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper

Show original ingredient measurements

- 1 cup (200 g) dried black-eyed peas or feijão-de-corda
- 2 cups (370 g) long-grain white rice
- 8 oz (225 g) carne seca (sun-dried beef) or smoked bacon, diced
- 1 cup (115 g) queijo coalho, diced
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (9 g)
- 3 tbsp (45 ml) vegetable oil or bacon fat
- 4 cups (960 ml) chicken or vegetable broth
- 1/2 cup (120 ml) water (as needed)
- 1/4 cup (15 g) fresh cilantro, chopped
- 3 scallions (green onions), thinly sliced, about 1 oz (30 g)
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the dried black-eyed peas and place in a bowl with enough water to cover by 2 inches (5.08 cm); soak 6–8 hours or overnight, then drain. If short on time, simmer unsoaked peas in 15 minutes of boiling then reduce to a simmer until just tender.
2. If using carne seca, rinse and soak it in warm water for 4–6 hours to remove excess salt, then simmer in fresh water 20–30 minutes until tender; drain and chop into bite-sized pieces. If using bacon, simply dice and proceed.
3. In a large heavy pot or Dutch oven, heat the oil over medium heat. Add the diced carne seca or bacon and sauté until browned and fat renders, about 6–8 minutes.
4. Add the chopped onion and cook until translucent, about 4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
5. Add the drained beans and stir to combine with the aromatics. Pour in 3 cups (720 ml) of the broth and bring to a simmer. Cover and cook until the beans are tender but not falling apart, about 25–35 minutes (add up to 1/2 cup (120 ml) additional water or broth if the pot becomes too dry).
6. When beans are nearly tender, stir in the rice and the remaining 1 cup (240 ml) broth. Season with salt and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer until rice is cooked and liquid is absorbed, about 15–18 minutes.
7. Remove from heat, fold in the diced queijo coalho and sliced scallions, cover and let rest 5 minutes so the cheese softens and flavors meld.
8. Stir in the chopped cilantro, adjust seasoning, and serve hot, spooned from the pot as a rustic, hearty main course.

1. Rinse the dried black-eyed peas and place in a bowl with enough water to cover by 2 inches; soak 6–8 hours or overnight, then drain. If short on time, simmer unsoaked peas in 15 minutes of boiling then reduce to a simmer until just tender.
2. If using carne seca, rinse and soak it in warm water for 4–6 hours to remove excess salt, then simmer in fresh water 20–30 minutes until tender; drain and chop into bite-sized pieces. If using bacon, simply dice and proceed.
3. In a large heavy pot or Dutch oven, heat the oil over medium heat. Add the diced carne seca or bacon and sauté until browned and fat renders, about 6–8 minutes.
4. Add the chopped onion and cook until translucent, about 4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
5. Add the drained beans and stir to combine with the aromatics. Pour in 3 cups (720 ml) of the broth and bring to a simmer. Cover and cook until the beans are tender but not falling apart, about 25–35 minutes (add up to 1/2 cup/120 ml additional water or broth if the pot becomes too dry).
6. When beans are nearly tender, stir in the rice and the remaining 1 cup (240 ml) broth. Season with salt and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer until rice is cooked and liquid is absorbed, about 15–18 minutes.
7. Remove from heat, fold in the diced queijo coalho and sliced scallions, cover and let rest 5 minutes so the cheese softens and flavors meld.
8. Stir in the chopped cilantro, adjust seasoning, and serve hot, spooned from the pot as a rustic, hearty main course.