Brazilian recipe
Carioca Beans with Tomato (Feijão carioca com tomate)
This carioca beans with tomato recipe is a classic of Brazilian home cooking, offering a nutritious and hearty staple for your daily meals.
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Ingredients
1 cup (tea) of feijão-carioca
2 cups (tea) of water (for soaking)
3 cups (tea) of water (for cooking)
1 bay leaf
1 tablespoon of olive oil (or vegetable oil)
1/2 onion
1 garlic clove
1 tomato
1 teaspoon of sweet paprika
1/2 teaspoon of ground cumin
Salt to taste
2 cups (tea) of water (for soaking)
3 cups (tea) of water (for cooking)
1 bay leaf
1 tablespoon of olive oil (or vegetable oil)
1/2 onion
1 garlic clove
1 tomato
1 teaspoon of sweet paprika
1/2 teaspoon of ground cumin
Salt to taste
Where to find ingredients
You can find dry feijão-carioca and common produce such as onions, garlic, and fresh tomatoes at local markets or supermarkets in Port Vila. If you cannot find the specific variety of bean, you may substitute with pinto beans, which are the closest equivalent.
Preparation method
- Rinse the dry beans in a sieve under cold 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 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 the cooking process.
- Place the beans in a pressure cooker with 3 cups of water and the bay leaf.
- Close the cooker and place it over high heat.
- Once the cooker reaches pressure, reduce the heat to low and cook for 10 minutes.
- While the beans are cooking, finely chop the onion and garlic.
- Grate the tomato using the coarse side of a grater and discard the remaining skin.
- Turn off the heat and allow the 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 about 3 minutes until softened.
- Add the garlic, cumin, and paprika, sautéing for another minute.
- Stir in the grated tomato and cook for 2 minutes.
- Transfer two ladles of the cooked beans with some broth into the skillet.
- Mash the beans with a spatula to create a thick base for the sauce.
- Pour the contents of the skillet back into the pressure cooker with the remaining beans.
- Adjust the seasoning with salt 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 these beans lies in soaking the grains, ensuring they reach the perfect tenderness. The final touch of a savory tomato-based sauté is what truly transforms the liquid, creating a rich, thick, and irresistible broth.
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