Brazilian recipe
Carioca Beans with Tomato
These Carioca beans with tomato are a classic of Brazilian home cooking, bringing traditional flavor, practicality, and nutrition to your daily meals.
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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 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 Carioca beans (or substitute with pinto beans) at most international grocery stores, Latin American markets, or the dry goods aisle of any well-stocked supermarket. Fresh aromatics like onions, garlic, and tomatoes are available in the produce section of any local grocer.
Preparation method
- Rinse the beans in a sieve under 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 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 starting
- Place the beans in a pressure cooker with 3 cups of water and the bay leaf
- Close the lid and place over high heat
- Once the pressure cooker begins to whistle, lower the heat and cook for 10 minutes
- Finely chop 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 pot
- 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 another minute
- Add the grated tomato and cook for 2 minutes
- Add two ladles of the cooked beans with their broth into the skillet
- Mash these beans with a spatula to create a thick base for the sauce
- Pour the mixture from 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 secret to this bean dish is soaking the beans so they become perfectly tender. The finishing touch of a tomato-based sauté is what transforms the broth, making it thick, rich, and irresistible.
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