Brazilian recipe
Carioca Bean Stew with Tomato (Feijão carioca com tomate)
This carioca bean stew with tomato is a staple of Brazilian home cooking, offering a nutritious and comforting flavor that is perfect for everyday 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
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
You can find carioca beans at local grocery stores or markets that specialize in international legumes. If carioca beans are unavailable, pinto beans are the closest substitute. Fresh produce like tomatoes, onions, and garlic are widely available at local farmers' markets or the produce section of your nearest supermarket.
Preparation method
- Rinse the beans in a sieve under cold running water.
- Place them in a bowl and cover with the 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.
- Drain and replace the soaking water at least once to aid digestion and texture.
- Drain the beans thoroughly and discard the soaking water before proceeding.
- Place the beans in a pressure cooker with the 3 cups of water and the bay leaf.
- Seal the pressure cooker lid and set to high heat.
- Once the cooker reaches full pressure, lower the heat and cook for 10 minutes.
- Finely chop the onion and garlic while waiting for the beans to cook.
- Grate the tomato using the coarse side of a grater and discard the skin.
- Turn off the heat and allow all 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 3 minutes until softened.
- Add the garlic, cumin, and paprika, sautéing for another minute.
- Stir in the grated tomato and cook for 2 minutes.
- Add two ladles of the cooked beans along with some of the cooking liquid to the skillet.
- Mash these beans with a spatula to create a thick, flavorful base.
- Pour the skillet mixture back into the pressure cooker with the remaining beans.
- Adjust salt levels to taste and mix well.
- Simmer over low heat, uncovered, for about 10 minutes.
- Stir occasionally until the broth reaches your desired creaminess.
- Turn off the heat and serve immediately.
Observations
The key to perfect texture in this dish is soaking the beans beforehand, which ensures they become tender and buttery. Finishing the stew with a freshly sautéed tomato base is what truly elevates the broth, giving it a rich, velvety body that is simply irresistible.
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