Brazilian recipe
Carioca beans with tomato (Feijão carioca com tomate)
This carioca bean recipe with tomato is a staple of Brazilian home cooking, offering a nutritious and hearty addition to your everyday meals.
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Ingredients
1 cup (tea) feijão-carioca
2 cups (tea) water (for soaking)
3 cups (tea) 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 (tea) water (for soaking)
3 cups (tea) 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 dried beans and basic produce like onions, garlic, and fresh tomatoes at local markets or neighborhood grocery stores. If you are unable to find feijão-carioca, you may substitute it with pinto beans, which are the closest relative in terms of texture and cooking characteristics.
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 let it soak for 12 hours.
- Change the soaking water at least once to improve digestion and cooking results.
- Drain the beans and discard the soaking water before starting the cooking process.
- Add the beans to a pressure cooker with 3 cups of fresh water and the bay leaf.
- Seal the pressure cooker and place it over high heat.
- Once it reaches pressure, lower the heat and cook for 10 minutes.
- Finely dice the onion and garlic while waiting for the beans.
- Grate the tomato using the coarse side of a grater, discarding the skin.
- Turn off the heat and allow the pressure to release completely before opening the pot.
- 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, sautéing for another minute.
- Incorporate the grated tomato and cook for 2 minutes.
- Add two ladles of the cooked beans with their cooking liquid to the frying pan.
- Mash these beans with a spatula to create a thick base for the sauce.
- Pour the mixture from the pan back into the pressure cooker with the rest of the beans.
- Adjust the salt and stir well.
- Simmer over low heat, uncovered, for about 10 minutes.
- Stir occasionally until you reach your desired level of creaminess.
- Turn off the heat and serve immediately.
Observations
The secret to this dish lies in soaking the beans properly to achieve the perfect texture. The final touch of a savory tomato-based base (refogado) is what transforms the cooking liquid, resulting in a rich, velvety, and mouth-watering consistency.
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