Brazilian recipe
Carioca Beans with Tomato (Feijão carioca com tomate)
This carioca beans with tomato recipe is a staple of Brazilian home cooking, offering a comforting, nutritious, and flavorful addition 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 grocery stores. If unavailable, pinto beans are the closest substitute. Fresh produce and pantry staples like spices can be found in any local supermarket produce and baking aisles.
Preparation method
- Rinse the beans thoroughly in a sieve under cold running water.
- Transfer the beans to 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 improve digestibility and cooking texture.
- Drain the beans completely and discard the soaking liquid before starting.
- Place the beans in a pressure cooker with 3 cups of fresh water and the bay leaf.
- Seal the lid tightly and place over high heat.
- Once the pressure cooker reaches full pressure, reduce the heat and cook for 10 minutes.
- Finely dice the onion and garlic while waiting for the beans to cook.
- Grate the tomato using the coarse side of a grater, discarding the skin remnants.
- Turn off the heat and wait for the pressure to release naturally before opening the lid.
- 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, sautéing for another minute.
- Stir in the grated tomato and cook for 2 minutes.
- Transfer two ladles of the cooked beans with some broth into the skillet.
- Mash these beans with a spatula to create a thick base for the broth.
- Pour the mixture from the skillet into the main pressure cooker pot with the remaining beans.
- Adjust the salt to taste and mix well.
- Simmer 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 this dish lies in soaking the beans to ensure they reach the perfect tenderness. The final step, involving a savory sauté of tomatoes, works to enrich the broth, creating a thick and truly irresistible consistency.
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