Brazilian recipe
Carioca beans with tomato (Feijão carioca com tomate)
This carioca bean dish with tomato is a Brazilian kitchen classic, bringing the flavor of home-cooked meals with practicality and nutrition to your daily diet.
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Ingredients
1 cup (tea) carioca beans
2 cups (tea) water (for soaking)
3 cups (tea) water (for cooking)
1 bay leaf
1 tablespoon olive oil (or cooking oil)
1/2 onion
1 clove of garlic
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 cooking oil)
1/2 onion
1 clove of garlic
1 tomato
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
salt to taste
Where to find ingredients
You can find these ingredients at local grocery stores or open-air markets. If carioca beans (brown speckled beans) are unavailable, pinto beans are the best substitute.
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 let 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 a pressure cooker with the 3 cups of water and the bay leaf
- Close the cooker and place over high heat
- Once it starts to whistle, lower the heat and cook for 10 minutes
- Dice the onion and garlic while waiting for the beans
- Grate the tomato using the coarse side of a grater and discard the remaining skin
- Turn off the heat and wait for all the pressure to release before opening the cooker
- 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 and sauté for 1 more minute
- Add the grated tomato and let it cook for 2 minutes
- Add two ladles of the cooked beans with broth into the skillet
- Mash these beans with a spatula to create a thick base for the broth
- Pour the contents of the skillet into the pressure cooker with the rest of the beans
- Adjust the salt and mix well
- Cook over low heat, uncovered, for about 10 minutes
- Stir occasionally until the desired creaminess is achieved
- Turn off the heat and serve immediately
Observations
The key to these beans is soaking them well so they become tender. The finishing touch with the sautéed tomato is what transforms the broth, making it thick, hearty, and irresistible.
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