Entree: Brazil – Central Culinary Region – Baião de Dois (Hearty Brazilian one-pot rice and beans cooked with cheese and cured pork)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 5 min

Total 1 hr

Ingredients

- 2 cups (390 g) long-grain white rice
- 2 cups (400 g) cooked black-eyed peas
- 8 oz (225 g) bacon, diced
- 8 oz (225 g) queijo coalho or firm farmer's cheese, cut into 1/2-inch (1 cm) cubes
- 4 cups (946 ml) low-sodium chicken stock or water
- 1 large yellow onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small smoked sausage (linguiça) or 8 oz (225 g) smoked pork shoulder, diced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 1/2 cup (15 g) fresh cilantro, chopped, for garnish
- 2 scallions, thinly sliced, for garnish

Instructions

1. In a large Dutch oven over medium heat, add the olive oil and butter. When hot, add the diced bacon and smoked pork or linguiça; cook until browned and fat renders, about 6–8 minutes.
2. Add the chopped onion and sauté until translucent, about 4 minutes. Stir in the minced garlic, cumin, and smoked paprika; cook 1 minute until fragrant.
3. Add the rice and cooked black-eyed peas to the pot. Stir to coat the grains in the rendered fat and spices, letting the rice toast lightly for 2 minutes.
4. Pour in the chicken stock, season with salt and pepper, and bring to a vigorous simmer. Reduce heat to low, cover tightly, and cook until rice is tender and liquid is absorbed, about 18–20 minutes.
5. Remove from heat and fold in the cubed queijo coalho so it begins to melt into the rice, creating a creamy texture. Let rest covered 5 minutes.
6. Fluff gently with a fork, adjust seasoning, then transfer to a serving dish. Sprinkle with chopped cilantro and scallions and serve hot.