Brazilian recipe
Carioca Beans with Tomato (Feijão carioca com tomate)
This classic Brazilian-style carioca bean dish is a staple of home cooking, offering a nutritious and comforting flavor to 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 carioca beans at international markets or specialized Latin American grocers. Regular brown beans (such as pinto beans) are the closest substitute if carioca beans are unavailable. Fresh produce and pantry staples are available at any local supermarket.
Preparation method
- Rinse the beans in a sieve under running water.
- Transfer to a bowl and cover with the 2 cups of water.
- Remove and discard any beans that float to the surface.
- Cover the bowl and let it soak for 12 hours.
- Change the soaking water at least once to improve digestion and cooking texture.
- Drain the beans and discard the soaking water before proceeding.
- Place the beans in a pressure cooker with the 3 cups of water and the bay leaf.
- Seal the pressure cooker and place over high heat.
- Once it reaches pressure, lower the heat and cook for 10 minutes.
- Chop the onion and garlic while waiting for the beans to cook.
- 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.
- Heat the olive oil in a skillet over medium heat.
- Sauté the onion with a pinch of salt for 3 minutes until softened.
- Add the garlic, cumin, and paprika and sauté for another minute.
- Add the grated tomato and cook for 2 minutes.
- Add two ladles of the cooked beans along with some of the cooking broth to the skillet.
- Mash these beans with a spatula to create a thick base for the broth.
- Pour the mixture from the skillet back into the pressure cooker with the remaining beans.
- Adjust the salt to taste and mix well.
- Cook over low heat, uncovered, for about 10 minutes.
- Stir occasionally until the desired creaminess is achieved.
- Turn off the heat and serve immediately.
Observations
The secret to these beans is the soaking process, which ensures the grains become perfectly tender. The final touch of a savory tomato sauté is what transforms the texture of the broth, resulting in a thick, velvety finish that is simply irresistible.
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