Brazilian recipe
Carioca Beans with Tomato (Feijão carioca com tomate)
This carioca beans with tomato recipe is a classic staple of Brazilian home cooking, offering a nutritious and comforting flavor perfect for your daily meals.
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Ingredients
1 cup carioca beans
2 cups water (for soaking)
3 cups water (for cooking)
1 bay leaf
1 tablespoon olive oil (or vegetable oil)
1/2 onion
1 garlic clove
1 tomato
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
salt to taste
2 cups water (for soaking)
3 cups water (for cooking)
1 bay leaf
1 tablespoon olive oil (or vegetable oil)
1/2 onion
1 garlic clove
1 tomato
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
salt to taste
Where to find ingredients
You can find dried carioca beans and fresh aromatics at any local Belizean market or grocery store. If you cannot find carioca beans, pinto beans are the closest substitute for texture and flavor. Use local produce stalls for the best quality tomatoes and onions.
Preparation method
- Rinse the dry beans in a sieve under running water.
- Place the beans in a bowl and cover with 2 cups of water.
- Remove and discard any beans that float to the surface.
- Cover the bowl and let the beans soak for 12 hours.
- Drain and replace the soaking water at least once to aid digestion and improve cooking texture.
- Drain the beans thoroughly and discard the soaking liquid before you begin cooking.
- Place the beans into a pressure cooker with 3 cups of water and the bay leaf.
- Seal the lid tightly and place over high heat.
- Once the cooker reaches pressure, reduce the heat and cook for 10 minutes.
- Finely dice the onion and mince the garlic while the beans are cooking.
- Grate the tomato using the coarse side of a grater and discard the remaining skin.
- Turn off the heat and allow the pressure to release completely before opening the pot.
- Heat the oil in a frying pan over medium heat.
- Sauté the onion with a pinch of salt for 3 minutes until softened.
- Add the garlic, cumin, and sweet paprika, sautéing for 1 more minute.
- Stir in the grated tomato and cook for 2 minutes.
- Add two ladles of the cooked beans with some of their broth to the frying pan.
- Mash these beans with a spatula to create a thick base for the sauce.
- Pour the contents of the frying pan back into the pressure cooker with the rest of the beans.
- Adjust the seasoning with salt and mix well.
- Cook over low heat, uncovered, for about 10 minutes.
- Stir occasionally until you reach your desired level of creaminess.
- Turn off the heat and serve immediately.
Observations
The secret to this dish lies in soaking the beans properly to ensure they become perfectly tender. Finishing the beans with a vibrant tomato-based sauté is what builds a rich, thick, and irresistible broth.
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