Brazilian recipe
Pinto beans with tomato (Feijão carioca com tomate)
This tomato-infused pinto bean dish is a staple of home-style Brazilian cooking, offering a nutritious and comforting addition to your daily meals.
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Ingredients
1 cup pinto 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 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 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
Pinto beans and bay leaves can be found at local wet markets or supermarket international aisles. For substitutes: if pinto beans are unavailable, brown beans can be used, though the texture and flavor profile will vary.
Preparation method
- Rinse the beans in a sieve under cold running water.
- Transfer to 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 digestibility and cooking texture.
- Drain the beans and discard the soaking water before proceeding.
- Place the beans in a pressure cooker with 3 cups of water and the bay leaf.
- Seal the pressure cooker and place over high heat.
- Once it starts whistling, reduce the heat and cook for 10 minutes.
- Finely dice the onion and garlic while the beans cook.
- Grate the tomato on the coarse side of a grater and discard the skin.
- Turn off the heat and wait for all the pressure to release before opening the lid.
- Heat the olive oil in a skillet over medium heat.
- Sauté the onion with a pinch of salt for 3 minutes until soft.
- Add the garlic, cumin, and paprika, and sauté for 1 more minute.
- Add the grated tomato and cook for 2 minutes.
- Add two ladles of the cooked beans with some of their broth to the skillet.
- Mash these beans with a spatula to create a thick base for the sauce.
- Pour the contents of the skillet into the pressure cooker with the rest of the beans.
- Adjust the salt to taste and mix 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 beans is the soaking process, which ensures the grains become perfectly tender. The finishing touch, a savory tomato-based sauté, transforms the cooking liquid into a rich, thick, and irresistible sauce.
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