Brazilian recipe
Carioca Bean Stew with Tomatoes (Feijão carioca com tomate)
This classic Brazilian beans with tomato recipe delivers authentic home-style comfort, combining nutrition and a rich, velvety texture for 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 tablespoon olive oil (or vegetable oil)
1/2 onion, finely chopped
1 clove garlic, minced
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, finely chopped
1 clove garlic, minced
1 tomato
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
Salt to taste
Where to find ingredients
You can find carioca beans at local markets or produce stalls in Sierra Leone, often sold in dry bulk sections. For other staples like onions, garlic, and fresh tomatoes, any local neighborhood market or grocery store will provide fresh, quality ingredients. If sweet paprika is unavailable, a high-quality mild chili powder can be used as a substitute.
Preparation method
- Rinse the carioca beans thoroughly in a colander under cold running water.
- Transfer the beans to a bowl and cover with the 2 cups of soaking water.
- Remove and discard any beans that float to the surface.
- Cover the bowl and let the beans 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 into a pressure cooker with the 3 cups of water and the bay leaf.
- Seal the pressure cooker and place over high heat.
- Once the cooker reaches full pressure, reduce the heat to low and cook for 10 minutes.
- Finely dice the onion and mince the garlic while the beans cook.
- Grate the tomato using the coarse side of a grater, discarding the skin.
- Turn off the heat and allow all pressure to release naturally 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, sautéing for an additional minute.
- Stir in the grated tomato and cook for 2 minutes.
- Add two ladles of the cooked beans with their broth into the skillet.
- Mash the beans with a spatula to create a thick, flavorful base.
- Pour the skillet mixture back into the pressure cooker with the remaining beans.
- Adjust the salt to taste and stir well.
- Simmer 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 this dish lies in soaking the beans to ensure they cook to a perfect, tender consistency. The final touch—a vibrant sauté of tomatoes and spices—thickens the broth, creating an irresistible depth of flavor.
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