Entree: Brazil – Ceara – Feijão Verde com Queijo Coalho (A hearty Brazilian green bean stew cooked with regional coalho cheese and savory aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Additional 2 min

Total 40 min

Ingredients

- 3 tbsp (45 ml) olive oil  
- 4 oz (115 g) bacon, diced  
- 1 large onion, thinly sliced  
- 4 cloves garlic, minced  
- 2 medium tomatoes, diced (about 1 1/2 cups / 225 g)  
- 1 lb (454 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces  
- 1 cup (240 ml) low-sodium chicken or vegetable stock  
- 1/2 cup (120 ml) water  
- 8 oz (225 g) queijo coalho, cut into 1/2-inch (1.3 cm) cubes  
- 1 tsp (5 g) smoked paprika  
- 1/2 tsp (2.5 g) ground cumin  
- Salt to taste  
- Freshly ground black pepper to taste  
- 2 tbsp (30 ml) chopped fresh cilantro (coentro)  
- 3 cups (720 ml) cooked white rice, for serving (optional)

Instructions

1. Heat the olive oil in a large sauté pan or heavy skillet over medium heat. Add the diced bacon and cook until the fat renders and the pieces are lightly crisp, 5–7 minutes.  
2. Add the sliced onion and cook until translucent, 4–5 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.  
3. Add the diced tomatoes and cook until they soften and begin to break down, 4–6 minutes. Stir in the smoked paprika and ground cumin.  
4. Add the trimmed green beans, stock, and water. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook until the beans are tender but still bright green, 12–15 minutes. Stir occasionally and add a splash more water if the pan becomes too dry.  
5. Once the beans are tender, gently fold in the queijo coalho cubes and simmer uncovered for 3–5 minutes so the cheese warms and softens but keeps some shape. Taste and adjust seasoning with salt and pepper.  
6. Remove from heat and stir in the chopped cilantro. Let rest 2 minutes before serving to allow flavors to meld.  
7. Serve hot with cooked white rice alongside or spooned into bowls topped with extra cilantro.