Brazilian recipe
Carioca beans with tomato (Feijão carioca com tomate)
This carioca bean stew with tomato is a Brazilian kitchen classic, offering homemade flavour with practicality and nutrition 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 tbsp olive oil (or vegetable oil)
1/2 onion
1 garlic clove
1 tomato
1 tsp sweet paprika
1/2 tsp ground cumin
salt to taste
2 cups water (for soaking)
3 cups water (for cooking)
1 bay leaf
1 tbsp olive oil (or vegetable oil)
1/2 onion
1 garlic clove
1 tomato
1 tsp sweet paprika
1/2 tsp ground cumin
salt to taste
Where to find ingredients
You can find carioca beans at specialised Latin American grocery shops or online. As a substitute, pinto beans are the closest match in terms of texture and flavour.
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
- Cover the bowl and leave to soak for 12 hours
- Change the soaking water at least once to improve digestion and cooking
- Drain the beans and discard the soaking water before starting
- Place the beans in a pressure cooker with the 3 cups of water and the bay leaf
- Close the cooker and place over high heat
- As soon as it starts to whistle, reduce the heat and cook for 10 minutes
- Chop the onion and garlic while waiting for the beans
- Grate the tomato on the coarse side of a grater and discard the remaining skin
- Turn off the heat and wait for the pressure to release completely before opening the pan
- Heat the olive oil in a frying pan over medium heat
- Sauté the onion with a pinch of salt for 3 minutes until soft
- 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 with the liquid to the frying pan
- Mash these beans with a spatula to create a thick base for the stock
- Pour the contents of the frying pan into the pressure cooker with the rest of the beans
- Adjust the salt and mix well
- Cook over low heat, uncovered, for about 10 minutes
- Stir occasionally until the desired creaminess is reached
- Turn off the heat and serve immediately
Observations
The great secret to these beans is soaking the grains beforehand to ensure they become perfectly tender. The final touch of a tomato sauté is what transforms the stock, creating a rich, thick, and irresistible texture.
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