Entree: Brazil – Brazilian Street Food – Baião de Dois (Hearty northeastern Brazilian rice-and-beans dish cooked with smoked pork and cheese)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 4 oz (115 g) bacon, chopped
- 8 oz (225 g) smoked pork or charque, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups (255 g) cooked black-eyed peas or feijão-de-corda
- 1 1/2 cups (285 g) long-grain white rice, rinsed
- 3 cups (720 ml) chicken broth or bean cooking liquid, hot
- 1 cup (125 g) queijo coalho or firm farmer cheese, diced
- 4 green onions (scallions), sliced
- 1/4 cup (15 g) chopped cilantro
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) annatto powder or smoked paprika
- 2 tbsp (30 g) butter (optional, for finishing)

Instructions

1. In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped bacon and diced smoked pork and cook until the fat renders and pieces are browned, about 6–8 minutes.
2. Add the chopped onion and cook until translucent, about 4 minutes, then stir in the minced garlic and annatto or smoked paprika and cook 30 seconds until fragrant.
3. Add the rinsed rice and cooked black-eyed peas to the pot, stirring to coat the rice grains in the rendered fat and aromatics.
4. Pour in the hot chicken broth or bean cooking liquid, bring to a boil, then reduce heat to low, cover, and simmer gently for 15–20 minutes until the rice is tender and most liquid is absorbed.
5. Remove from heat, fold in the diced queijo coalho, green onions, and chopped cilantro. Stir in butter if using, adjust salt and pepper to taste, and let sit covered for 5 minutes to allow flavors to meld.
6. Fluff gently with a fork and serve hot alongside extra green onions or a wedge of lime if desired.