Brazilian Staple: Rice & Beans Recipe

 

arroz e feijao

When it comes to Brazilian cuisine, the truth is black & white: rice and beans is such a popular dietary staple that most natives eat it for one or more meals every single day. A typical lunch in any Brazilian table, regardless of social status, consists of rice, beans, meat protein and salad. However, the types of beans used to make this combo varies depending on the region. In Rio de Janeiro, for example, black beans are favored, while in the Northeast a bean similar to Pinto beans is preferred. The rice used, however, is mostly medium-grain white rice, steamed or boiled. The broth for the beans is normally seasoned with at least onion and garlic, and beans are cooked until soft.

Natalia Pereira, chef at our favorite Brazilian spot Wood Spoon in downtown Los Angeles, shares an authentic rice and beans recipe so you can have a little taste of Brazil at your own home.

WOOD SPOON BLACK BEANS
Beans
1 kg of black beans (washed)
2 cloves of fresh garlic (crushed with the peel)
one bay leaf
6 cups of water

  1. Cook beans in medium heat until tender
  2. in a separate pan, add 3 tbsp olive oil
  3. 1 clove fresh garlic (with peel for the better taste)
  4. fry the garlic until golden
  5. add to the bean and continue cooking until it’s creamy
  6. add salt to taste


Rice
1/2 lbs fancy rice (medium grain)
3 cups of water

  1. wash the rice until water becomes clear
  2. in medium size pan, add 4 tbsp oil, 1 drove of fresh garlic with peel
  3. sauté garlic until sizzle
  4. add rice, stir fry it until its not sticky
  5. add 3 cups of hot water
  6. add salt to your taste
  7. put it to boil
  8. after 5 min of boiling, bring to medium/low heat
  9. finish cooking

Serve with collard greens and grilled meat.

arroz e feijao 6

Read also “Wood Spoon brings Brazilian home cooking to downtown LA

 

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