Traditional Baião de Dois
Baião de Dois is a cherished staple from Northeastern Brazil, combining rice and black-eyed peas with a delightful assortment of meats, cheese, and aromatic spices. This hearty dish perfectly balances rich flavors, making it a satisfying main course that can be easily adapted to suit personal taste preferences.
Ingredients
🫘 500g Black-eyed peas Feijão de Corda
🥓 200g Bacon diced
🌭 300g Paio sausage Linguiça Paio, diced
🧄 6 cloves Garlic minced
🧅 2 Red onions Cebola Roxa, diced
🍅 2 Tomatoes Tomate, diced
🌶️ 1 Finger pepper Pimenta dedo de moça, minced
🌶️ 4 Aromatic peppers Pimenta de Cheiro, sliced
🍚 500g Parboiled rice Arroz agulhinha
🧈 3 tbsp Bottled clarified butter Manteiga de Garrafa
🧀 500g Coalho cheese Queijo Coalho, diced
🥩 1kg Sun-dried meat/Jerked beef Carne de Sol, desalted, cooked, and shredded
🌿 1 small bunch Cilantro Coentro, chopped
🧄 ½ bunch Chives Cebolinha, chopped
💧 Water as needed for boiling beans and rice
🧂 Salt optional, depending on taste due to cured meats' salt content
Instructions
1- Pre-cook the Beans:
- Boil water in a pot, add the black-eyed peas, and cook for 15-20 minutes until tender.
- Drain and set aside.
2- Cook the Bacon and Sausage:
- In a skillet, fry the diced bacon until crispy and the fat is rendered.
- Add the paio sausage and cook further until browned.
3- Sauté Aromatics:
- Add minced garlic and diced red onions to the skillet, cooking until onions become translucent.
- Optional: Add minced finger pepper and diced tomatoes, sautéing until the tomato breaks down.
4- Integrate Aromatic Peppers and Rice:
- Stir in the sliced aromatic peppers and parboiled rice, mixing well with sautéed ingredients.
5- Combine Beans and Rice:
- Add the cooked black-eyed peas with their cooking liquid.
- Add additional water to cover rice and beans sufficiently.
- Toss in half the chopped cilantro.
- Stir and cover to let simmer until liquid is absorbed and rice is cooked.
6- Prepare Carne de Sol:
- In another skillet, heat the clarified butter and sauté a small amount of diced red onion.
- Add the shredded carne de sol and fry until heated through and slightly browned.
7- Finalize Dish:
- Stir the refried carne de sol into the rice and beans.
- Mix gently, then top with diced queijo coalho.
- Cover briefly to allow cheese to soften.
8- Garnish:
- Sprinkle the remaining cilantro and all chives on top.
9- Serve Hot:
- Enjoy your Baião de Dois, a vibrant, flavorful dish perfect as a centerpiece for your meal.
Prep Time: Approximately 1 hour (excluding desalting and pre-cooking meat)
Cook Time: 1 hour
Total Time: 2 hours (excluding prep for sun-dried meat)
Servings: 8 servings
Calories: Approx. 600 per serving (varies based on meat and cheese quantities)
Protein: Approx. 35g
Fats: Approx. 30g
Carbohydrates: Approx. 50g
Equipment: Pot for boiling beans, Skillet/Frying Pan for sautéing meats and vegetables, Colander, Wooden Cutting Board, Chef's Knife, Wooden Spoon/Spatula, Glass and Ceramic Bowls, Gas Stove, Serving Bowl, Slotted Spoon
Cooking Tips:
- Pre-boil beans for quicker cooking.
- Render bacon fat for added flavor when sautéing.
- Adjust salt based on the saltiness of cured meats.
- Use bean cooking water for a richer rice texture.
- Allow cheese to steam within the dish for gooeyness.
#brazilianfood #baiãodedeos #comfortfood #northeastbrazil #traditionaldish #homemaderecipe #cookingathome
Mohamad Hindi: https://www.youtube.com/@mohindi