Brazilian recipe
Carioca Beans with Tomato (Feijão carioca com tomate)
This tomato-infused carioca bean dish is a staple of the Brazilian kitchen, offering a hearty, nutritious, and comforting 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 clove garlic
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 clove garlic
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 food grocers or specialized legume shops. If unavailable, pinto beans are the best substitute. Bay leaves, fresh tomatoes, onions, and garlic are available at any local vegetable market 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 floating beans.
- Cover the bowl and let the beans soak for 12 hours.
- Change the soaking water at least once to improve digestion and cooking quality.
- 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.
- Once it starts whistling, lower the heat and cook for 10 minutes.
- Finely chop the onion and garlic while waiting for the beans.
- Grate the tomato using the coarse side of a grater and discard the leftover 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.
- Add the grated tomato and let it cook for 2 minutes.
- Add two ladles of the cooked beans with some broth to the skillet.
- Mash these beans with a spatula to create a thick base for the sauce.
- Pour the mixture from the skillet into the pressure cooker with the remaining beans.
- Adjust the salt and stir well.
- Cook 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 these perfectly tender beans lies in soaking them beforehand. The finishing touch, a fragrant tomato-based sofrito, is what transforms the cooking liquid, creating a thick, irresistibly rich broth.
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