Brazilian Rice And Beans Recipe

Soak

Rinse 1.5 cups dried beans under cold water, removing debris. Place beans in a bowl and cover with about 4 cups cold water. Soak 6–8 hours or overnight. For quick method, bring beans and water to a boil for 2 minutes, remove from heat and cover for 1 hour.

Cook beans

Drain soaking water and rinse. Transfer beans to a pot and add about 4–6 cups fresh water (enough to cover by 2–3 inches) and 1 bay leaf. Bring to a boil, then reduce to a simmer, partially covered, for 45–70 minutes until beans are tender. Skim foam as needed. When beans are almost tender (last 10–15 minutes), add 1.5 tsp salt so beans finish cooking seasoned. If using a pressure cooker/Instant Pot, cook at high pressure 25–30 minutes (soaked) or 40–45 minutes (unsoaked) and natural release 10–15 minutes.

Once beans are tender, reserve about 1 cup of the cooking liquid and keep beans warm. Remove and discard bay leaf.

While beans simmer, make the sofrito. Heat 2 tbs oil in a skillet over medium heat. If using bacon, add diced bacon and cook until fat renders and edges brown, about 4–6 minutes. Remove excess fat if desired, leaving about 1 tbs in the pan.

Add chopped onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add chopped green pepper and diced tomato (or 2 tbs tomato paste). Cook until pepper softens and tomato breaks down, about 3–4 minutes. Stir in 1/2 tsp cumin and 1/2 tsp black pepper and cook 30 seconds to bloom the spices.

Pour the sofrito into the pot of cooked beans, stirring to combine. Add 1/2 to 1 cup reserved bean cooking liquid as needed to reach a saucy consistency. Simmer together 5–10 minutes so flavors meld. Taste and adjust salt (add up to 1/4–1/2 tsp more if needed). Stir in chopped cilantro or parsley just before serving and squeeze lime if using.

Rinse 2 cups rice in a fine-mesh strainer under cold water until runoff is mostly clear to remove excess starch. Drain well.

In a medium saucepan, heat 1 tbs oil over medium heat. Add minced garlic (3 cloves) and sauté 30–45 seconds until fragrant but not browned.

Add the drained rice and stir to coat with oil and toast gently for 1–2 minutes. Add 3.25 cups water and 1 tsp salt, increase heat to high and bring to a boil.

Once boiling, reduce heat to low, cover tightly and simmer 15–18 minutes or until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5–10 minutes. Fluff with fork before serving.

Spoon cooked rice onto plates and ladle beans and sauce alongside or over the rice. Offer lime wedges on the side. Garnish with additional chopped cilantro if desired.

Leftovers: store beans and rice separately in airtight containers in the refrigerator up to 4 days. Reheat beans gently on the stove, adding reserved cooking liquid if thick.