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 nutritious and hearty addition to your daily meals with ease.
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Ingredients
1 cup carioca beans
2 cups water (for soaking)
3 cups water (for cooking)
1 bay leaf
1 tbsp extra virgin olive oil (or vegetable oil)
1/2 onion, finely chopped
1 garlic clove, minced
1 tomato, grated
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 extra virgin olive oil (or vegetable oil)
1/2 onion, finely chopped
1 garlic clove, minced
1 tomato, grated
1 tsp sweet paprika
1/2 tsp ground cumin
Salt to taste
Where to find ingredients
You can find dried carioca beans at local markets or supermarkets in the grain and pulses section. Fresh tomatoes, onions, and garlic are widely available at fresh produce stalls. For spices like paprika and cumin, check the baking and seasoning aisle in major retail stores.
Preparation method
- Rinse the beans thoroughly in a sieve under 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.
- Change the soaking water at least once to aid digestion and improve cooking results.
- Drain the beans and discard the soaking liquid before proceeding.
- Place the beans in a pressure cooker with 3 cups of water and the bay leaf.
- Seal the pressure cooker and place over high heat.
- Once the cooker reaches full pressure, reduce to low heat and cook for 10 minutes.
- While the beans are cooking, finely chop the onion and garlic.
- Grate the tomato using the coarse side of a grater, discarding the skin.
- Turn off the heat and allow the pressure to release naturally before opening the lid.
- 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 to the pan and sauté for another minute.
- Stir in the grated tomato and cook for 2 minutes.
- Add two ladles of the cooked beans along with some of the cooking liquid into the frying pan.
- Mash the beans with a spatula to create a thick base for the sauce.
- Pour the mixture from the pan back into the pressure cooker with the rest of the beans.
- Adjust the seasoning with salt and mix thoroughly.
- Simmer over low heat, uncovered, for about 10 minutes.
- Stir occasionally until the desired creamy consistency is achieved.
- Remove from heat and serve immediately.
Observations
The secret to these beans lies in soaking the grains, which ensures they become perfectly tender. Finishing the dish with a savory tomato-based sauté is what transforms the cooking liquid, creating a thick, velvety, and truly delicious gravy.
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