Brazilian recipe
Carioca beans with tomato (Feijão carioca com tomate)
Carioca beans with tomato are a Brazilian home-style classic, bringing comfort, nutrition and creamy broth to everyday 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 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 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
Carioca beans may be found in larger supermarkets, speciality food shops or stores with Brazilian and Latin American ingredients. Onion, garlic, tomato, paprika, cumin, bay leaves, oil and salt are widely available in supermarkets and markets. If carioca beans are not available, pinto beans can be used as a substitute, keeping carioca beans as ideal.
Preparation method
- Wash 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 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 the pressure cooker with the 3 cups of water and the bay leaf
- Close the pan and place over high heat
- As soon as it starts to whistle, lower 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 the 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 softened
- Add the garlic, cumin and paprika and sauté for 1 more minute
- Add the grated tomato and cook for 2 minutes
- Place two ladles of the cooked beans with broth into the frying pan
- Mash these beans with a spatula to create a thick base for the broth
- Pour the contents of the frying pan into the pressure cooker with the remaining beans
- Adjust the salt and mix well
- Cook over low heat, uncovered, for about 10 minutes
- Stir occasionally until you reach the desired creaminess
- Turn off the heat and serve immediately
Observations
The key difference in these beans is soaking them so the grains become tender. The final touch with the tomato sauté transforms the broth, making it full-bodied and irresistible.
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