Brazilian recipe
Feijão carioca with Tomato (Feijão carioca com tomate)
This feijão carioca with tomato is a quintessential Brazilian staple, bringing the warmth of home-style cooking and nutritional heartiness to your everyday 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 and staple aromatics at local supermarkets or produce markets in Fiji. If you cannot source carioca beans, pinto beans are a suitable substitute, as they share a similar texture and flavor profile when cooked.
Preparation method
- Rinse the beans in a sieve under cold running water.
- Place them 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 texture.
- Drain the beans thoroughly and discard the soaking water before proceeding.
- Add the beans to a pressure cooker along with the 3 cups of fresh water and the bay leaf.
- Seal the pressure cooker and place over high heat.
- Once it reaches full pressure, reduce the heat and cook for 10 minutes.
- Finely chop the onion and garlic while the beans cook.
- Grate the tomato using the coarse side of a grater, discarding the skin.
- Turn off the heat and wait for the pressure to release completely before opening the pot.
- 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.
- Stir in the grated tomato and let it cook for 2 minutes.
- Transfer two ladles of the cooked beans with some broth into the skillet.
- Mash the beans with a spatula to create a thick, creamy base.
- Pour this mixture back into the pressure cooker with the remaining beans.
- Adjust the salt to taste and stir well.
- Simmer over low heat, uncovered, for about 10 minutes.
- Stir occasionally until the desired creamy consistency is achieved.
- Turn off the heat and serve immediately.
Observations
The secret to this dish lies in soaking the beans, which ensures they become perfectly tender. The finishing touch, a savory tomato-based sauté, transforms the cooking liquid, resulting in a rich, thick, and irresistible broth.
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