Arroz com Feijão Recipe

Name: Arroz com Feijão
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: about 6 cups
Cuisine: Brazilian
Ingredients: 1 cup dried black beans, soaked overnight; 4 cups water; 2 bay leaves; 2 tablespoons olive oil; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 2 cups long-grain white rice; 3 cups water (for rice); 1 tablespoon vegetable oil (for rice); 1 teaspoon salt (for rice)

Brazilian · Main course · 75 min total

Arroz com Feijão recipe videos

A classic Brazilian comfort dish of fluffy white rice and savory black beans, slow-cooked with aromatics. This recipe yields perfectly seasoned beans and rice that are a staple in Brazilian homes.

15
min prep

60
min cook

6
servings

380
kcal/serving

Ingredients

1 cup dried black beans, soaked overnight
4 cups water
2 bay leaves
2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 cups long-grain white rice
3 cups water (for rice)
1 tablespoon vegetable oil (for rice)
1 teaspoon salt (for rice)

Instructions

Drain and rinse the soaked black beans. Place them in a large pot with 4 cups of fresh water and bay leaves. Bring to a boil, then reduce heat and simmer, covered, until tender, about 45 minutes to 1 hour. Add more water if needed to keep beans submerged.
While beans cook, heat olive oil in a medium saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
When beans are tender, remove bay leaves. Transfer about 1 cup of beans with some cooking liquid to a blender and puree until smooth. Return the puree to the pot with the remaining beans. Stir in the sautéed onion and garlic, salt, and pepper. Simmer for another 10 minutes to thicken. Adjust seasoning.
For the rice: In a separate pot, heat vegetable oil over medium heat. Add rice and stir for 2 minutes until lightly toasted. Add 3 cups water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
Serve the rice with the beans ladled over or alongside.

Tips

For a quicker version, use 2 cans (15 oz each) of black beans, drained and rinsed. Skip soaking and simmering; just add beans with 1 cup water and proceed from step 2.
Leftover beans can be refrigerated for up to 5 days or frozen for 3 months.
Serve with farofa (toasted cassava flour) and a fried egg for a traditional Brazilian meal.

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