Brazilian
Baião de Dois
A comforting Northeastern Brazilian pot of feijão-de-corda and rice cooked together with carne seca, calabresa, manteiga de garrafa, and cubes of queijo coalho. It should be moist, fragrant, and finished with fresh coentro and cebolinha.
Watch it madeReceitas · 13:40
Ingredients
- Carne seca, desalted100g
- Dried feijão-de-corda or black-eyed peas, soaked 6 hours1/2 cup
- Long-grain white rice, rinsed1/2 cup
- Bacon, diced50g
- Linguiça calabresa, sliced into half-moons60g
- Manteiga de garrafa2 tablespoons
- Yellow onion, finely chopped1/2 medium
- Garlic cloves, minced2
- Bay leaf1
- Queijo coalho, cut into small cubes80g
- Fresh cilantro, chopped2 tablespoons
- Green onion, chopped2 tablespoons
- Saltto taste
- Freshly ground black pepperto taste
- Wateras needed
Method
- To desalt the carne seca, soak it in cold water overnight in the refrigerator, changing the water 2 or 3 times.
- Place the desalted carne seca in a small pot, cover with fresh water, and simmer for 35 to 45 minutes until tender.
- Drain the carne seca, let it cool slightly, then shred it into bite-size pieces and set aside.
- Drain the soaked feijão-de-corda, place it in a pot with the bay leaf, cover with water by about 5 cm, and simmer for 20 to 25 minutes until just tender but not falling apart.
- Drain the beans, reserving about 1 1/2 cups of the bean cooking liquid.
- In a heavy pot, cook the bacon over medium heat until it releases its fat and begins to brown.
- Add the calabresa and cook for 2 to 3 minutes until lightly browned.
- Add the manteiga de garrafa, onion, and garlic, and sauté until the onion is soft and fragrant.
- Stir in the shredded carne seca and cook for 2 minutes to season the fat.
- Add the rinsed rice and stir well so the grains are coated in the seasoned fat.
- Add the cooked beans and 1 cup of the reserved bean cooking liquid, then season lightly with black pepper and salt only if needed.
- Bring to a gentle boil, reduce the heat to low, cover, and cook for 15 to 18 minutes until the rice is tender, adding a little more bean cooking liquid if the pot becomes dry.
- Turn off the heat and let the pot rest, covered, for 5 minutes.
- Gently fold in the queijo coalho, cilantro, and green onion, keeping some cheese cubes intact.
- Serve warm, moist but not soupy, with extra manteiga de garrafa if desired.
Common questions
Can I substitute the carne seca if I can’t find it?
Yes. Use salt-cured beef or well-seasoned shredded brisket as the closest substitute. If using regular beef, add more salt carefully and simmer until shreddable so it keeps the dish’s hearty, savory character.
How long does Baião de Dois take from start to finish?
Plan for about 1.5 to 2 hours, including soaking if not done ahead. The hands-on cooking is shorter, but desalting carne seca and cooking the beans properly are the main time steps.
What are the most common mistakes to avoid?
Don’t overcook the beans—they should stay intact. Avoid adding too much salt too early because the cured meats, bacon, and cheese are already salty. Also, don’t let the rice cook dry; use reserved bean liquid as needed.
How should I store leftovers, and does it reheat well?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or stock, covered, so the rice stays moist. The flavors often improve after resting overnight.
What should I serve with Baião de Dois?
It’s usually a full meal on its own, but it pairs well with a simple green salad, vinaigrette, fried eggs, or grilled meat. Add hot sauce or extra cilantro if you want more brightness.