Traditional Brazilian rice and beansfluffy rice and creamy, well-seasoned beans
Brazil’s everyday pairing of fluffy garlic rice and creamy pinto beans, economical, nourishing and deeply familiar.
Rice and beans are the backbone of the Brazilian table. The grains are cooked separately so the rice stays fluffy and the beans keep their savory broth, then meet on the plate in a balanced, comforting meal.
Ingredients
Rice
Beans
Seasoning
Preparation
Soak the beans
Sort, rinse and soak beans in plenty of water for 8 hours. Drain and discard the soaking water.
480 minutesPressure-cook
Cover beans with 900 ml fresh water and pressure-cook for 20 minutes after pressure builds. Release naturally.
30 minutesSeason the beans
Sauté half the garlic in half the oil, add two ladles of beans, mash lightly and return to the pot. Add half the salt and simmer 10 minutes.
12 minutesSauté the rice
Heat remaining oil, gently sauté the remaining garlic and stir in drained rice until every grain is glossy.
4 minutesCook the rice
Add 600 ml boiling water and remaining salt. Cook partly covered on low until dry, then cover and rest 5 minutes.
20 minutesServe together
Fluff the rice with a fork and serve beside the creamy beans with some broth.
2 minutes
Substitutions
Black beans may replace pinto beans according to regional preference, while preserving the rice-and-beans identity.
Storage
Refrigerate rice and beans separately in sealed containers and cool them promptly.
Approximate shelf life: Up to 3 days refrigerated or 3 months frozen.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
