Brazilian recipe
Carioca beans with tomato (Feijão carioca com tomate)
These Carioca beans with tomato are a staple of Brazilian home cooking, offering a nutritious and comforting flavor 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 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 local markets or international grocery stores. If unavailable, pinto beans are a suitable substitute. Fresh produce like tomatoes, onions, and garlic are available at any local vegetable stall or 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.
- 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 pressure cooker and place over high heat.
- Once it starts to whistle, reduce the heat and cook for 10 minutes.
- Finely chop the onion and garlic while waiting for the beans.
- Grate the tomato on the coarse side of a grater and discard the leftover skin.
- Turn off the heat and wait for all the pressure to release before opening the cooker.
- 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 with their broth to the skillet.
- Mash these beans with a spatula to create a thick base for the broth.
- Pour the mixture from the skillet into the pressure cooker with the rest of the 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 reached.
- Turn off the heat and serve immediately.
Observations
The secret to this dish lies in soaking the beans properly to ensure they reach the perfect tenderness. The final touch of a savory tomato sauté is what transforms the texture, creating a rich, thick, and irresistible broth.
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