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Feijão com Arroz (Brazil) Recipe

Brazilian · Main course · 105 min total

A classic Brazilian comfort food pairing of black beans and white rice, slow-cooked with aromatics for a rich, savory flavor.

Ingredients

• 2 cups dried black beans, soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 6 cups water (or more as needed)
• 2 cups long-grain white rice
• 4 cups water (for rice)
• 1 tablespoon vegetable oil (for rice)
• 1 teaspoon salt (for rice)

Instructions

1. Drain and rinse the soaked black beans. In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more.
2. Stir in bay leaves, cumin, and smoked paprika. Add the beans and 6 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until beans are tender, about 1 to 1.5 hours. Add more water if needed to keep beans submerged.
3. Once beans are tender, season with salt and pepper. Remove bay leaves. Using a spoon, mash some beans against the side of the pot to thicken the broth. Keep warm.
4. For the rice: In a medium saucepan, heat vegetable oil over medium heat. Add rice and stir to coat, cooking for 1-2 minutes until slightly translucent. Add 4 cups water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed and rice is tender. Fluff with a fork.
5. Serve the beans and their broth over the rice. Optionally, top with chopped fresh cilantro or a drizzle of olive oil.

Tips

• For extra flavor, add a smoked ham hock or bacon to the beans while cooking.
• Leftover beans can be refrigerated for up to 5 days or frozen for 3 months.
• Serve with farofa (toasted cassava flour) and hot sauce for an authentic touch.

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