Brazilian recipe
Carioca beans with tomato
This carioca bean dish with tomato is a staple of Brazilian home cooking, offering a nutritious and comforting flavor that is perfect for 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 cooking 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 cooking 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 dried carioca beans, fresh aromatics, and spices at local markets or general supermarkets in the produce and dry goods aisles. If carioca beans are unavailable, brown pinto beans are the closest substitute.
Preparation method
- Rinse the dry beans in a sieve under running water.
- Place the beans in a bowl and cover with 2 cups of water.
- Remove and discard any beans that float to the surface.
- Cover the bowl and leave the beans to soak for 12 hours.
- Change the soaking water at least once to aid digestion and improve texture.
- Drain the beans and discard the soaking water before starting.
- Place the beans into a pressure cooker with 3 cups of fresh water and the bay leaf.
- Seal the pressure cooker and place over high heat.
- Once the cooker reaches pressure, reduce the heat and cook for 10 minutes.
- Finely dice the onion and garlic while the beans cook.
- Grate the tomato using the coarse side of a grater and discard the skin.
- Turn off the heat and allow all the pressure to release before opening.
- 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, sautéing for another minute.
- Stir in the grated tomato and cook for 2 minutes.
- Add two ladles of the cooked beans with their broth to the skillet.
- Mash the beans with a spatula to create a thickened base for the broth.
- Pour the contents of the skillet back into the pressure cooker with the rest of the beans.
- Taste and adjust the salt, stirring well to combine.
- Cook uncovered over low heat for about 10 minutes.
- Stir occasionally until the desired creaminess is achieved.
- Remove from heat and serve immediately.
Observations
The secret to this recipe lies in soaking the beans properly to ensure they become perfectly tender. Finishing the dish with a vibrant tomato-based sofrito is what enriches the broth, giving it a thick, velvety texture that is truly irresistible.
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