Brazilian recipe
Carioca Beans with Tomato
This carioca beans with tomato recipe is a staple of Brazilian home cooking, offering a comforting, nutritious, and incredibly 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 tbsp extra virgin olive oil (or vegetable oil)
1/2 onion, finely chopped
1 garlic clove, minced
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 extra virgin olive oil (or vegetable oil)
1/2 onion, finely chopped
1 garlic clove, minced
1 tomato
1 tsp sweet paprika
1/2 tsp ground cumin
salt to taste
Where to find ingredients
You can find dried carioca beans and staples like onions, garlic, and tomatoes at local supermarkets, independent greengrocers, or open-air markets. For a substitute, if carioca beans are unavailable, pinto beans are the closest match in texture and flavor profile.
Preparation method
- Rinse the beans thoroughly in a sieve under running cold water.
- Place the beans in a large bowl and cover with the 2 cups of water.
- Remove and discard any beans that float to the surface.
- Cover the bowl and allow the beans to soak for 12 hours.
- Change the soaking water at least once during this time to improve digestibility and texture.
- Drain the beans well and discard the soaking liquid.
- Transfer the beans to a pressure cooker with the 3 cups of water and the bay leaf.
- Seal the lid and place the cooker over high heat.
- Once it reaches pressure, reduce the heat to low and cook for 10 minutes.
- Finely dice the onion and mince the garlic while the beans are cooking.
- Grate the tomato using the coarse side of a box grater, discarding the leftover skin.
- Turn off the heat and allow the pressure to release naturally before opening the cooker.
- Heat the oil in a large skillet over medium heat.
- Sauté the onion with a pinch of salt for 3 minutes until softened.
- Stir in the garlic, cumin, and sweet paprika, cooking for another minute.
- Add the grated tomato to the skillet and cook for 2 minutes.
- Add two ladles of the cooked beans along with some of the cooking liquid to the skillet.
- Mash the beans with a spatula to form a thick, flavorful base.
- Pour the mixture from the skillet back into the pressure cooker with the remaining beans.
- Season with salt to taste and stir well.
- Simmer over low heat, uncovered, for about 10 minutes.
- Stir occasionally until the broth reaches your desired level of creaminess.
- Turn off the heat and serve hot.
Observations
The secret to achieving the perfect texture lies in soaking the beans, which ensures they cook through evenly and become beautifully tender. The finishing touch, featuring a savory tomato-based sauté, is what truly transforms the liquid into a rich, thickened, and mouth-watering gravy.
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