This recipe will give you a taste of Brazilian Northeast cuisine.
|photo: Paulo Bom|
(6 to 8 servings)
2 cups of cooked black-eyed bean, also known as back-eyed pea (reserve water)
1 cup cooked rice (cook in bean water)
|photo: Paulo Bom|
1 calabrese or kielbasa sausage, diced
4 oz. diced thick bacon
1 diced pork smoked sausage
2 chopped garlic cloves
12 oz cured beef, cooked and shredded
2 tbs. chopped cilantro
2 tbs. bottled butter (or regular butter)
salt and pepper to taste
1 cup of cheese cut into cubes (any type of cheese that has a higher melting point, e.g. halloumi cheese).
1 – In 3 to 4 cups of water, cook beans in a pressure cooker for about 15-20 minutes, until it is al dente. Add a pinch of salt and a bay leaf before cook.
2 – Drain the beans and set water aside.
3 – In a sauce pan, cook rice with garlic and onion, using 2 to 3 cups of the reserved water.
4 – In a large skillet pan, put onions and 1 tbs. butter, stirring until onions are translucent.
5 – Add garlic and bacon and cook a few minutes more, until bacon is crispy.
6 – Put sausages (calabrese and pork) and cook for about 5 minutes, mixing.
7 – Add cured beef, beans and rice. Stir well.
8 – Mix 1 tbs. butter, and add a little bit of the remaining water from the beans.
9 – Finally, add cilantro and cheese. Check salt and pepper taste and serve.
- If you (or one of your guests) don't like cilantro, use parsley and/or chives. Or let them chopped in separate bowls. This way everyone can choose the ones they like.
- Most of the ingredients for this recipe have a mot of salt. For this reason, add more salt only at the end, if necessary after tasting.
- A good side dish for this meal is a green fresh salad.
Some of the original ingredients for this recipe, such as 'carne seca', 'paio', 'linguiça calabresa' and 'queijo coalho', are available only in Brazil. I tried to find the best substitutes for each of them in this recipe.
* Baião de Dois is the Portuguese name for this recipe and there is no translation for that. 'Baião' is a traditional Brazilian Northeast music and 'de Dois' means 'for two', which is a reference for the combination of rice and beans (the two most popular ingredients in Brazil). The best way to define this recipe, then, is a 'dance (or song) for two'. So, I made 'Brazilian Duet' up in an effort to better explain this dish.
** This dish was made by Sabrina Bom, my sister, and photographed by my brother, Paulo Bom. The recipe was copied from Diário do Olivier.
Original recipe (in Portuguese): Baião de Dois.