Thread: Beans?

I have recently started dating a wonderful Brazilian guy. He has been stateside for some time and is missing things from back home. I really want to make him a dish as a surprise. He has been recounting his mother's beans and rice pretty regularly. I have been doing a lot of searching for good beans and rice recipes - even going to invest in a pressure cooker. My thing is - most recipes I found use black beans and from my understanding that is more common around Rio, my guy is from Fortaleza and they use different beans there??? Can I get any advice to make the dish more customized to this region?

Type of bean?
Other veggies?
Best way to flavor the rice?

Any stock recipes would also be appreciated!

Thanks so much!

Here is an authentic Beans and Rice recipe from that region:

Brazilian white rice


2 tablespoons vegetable oil
1 tablespoon finely chopped onion

1 cup white rice (long grain)
2 cups cold water, approximately (preferably filtered)

1 tsp salt




- If rice is not pre-washed, rinse it until water is clear and let it dry in a colander before using. Beware that you’re probably going to use less water to prepare it in this case.
- Heat oil in a saucepan and add onion. Fry over medium heat until it is soft and translucent.
- Add rice. Fry, over medium heat, stirring constantly, until grains are whitish and chalky (grains start forming lumps).
- Add 1 1/2 cups of the water and the salt. Stir well. When it starts boiling, lower the heat and cook, partially covered, until water has almost completely evaporated.
- Add remaining water (less, if rice was rinsed) and continue cooking until all water has evaporated and the grains are cooked but slightly al dente (cooking will continue after you turn off the heat).
- Cover the pan, remove from heat and let stand for a few minutes. Fluff the rice with a fork before serving.


Brazilian beans


1 tablespoon vegetable oil
1 tablespoon diced bacon (optional)
1 garlic clove, finely chopped
1 (16 oz) can pinto beans (or small black beans), cooked with salt only
1 cup water, approximately (preferably filtered)
salt to taste
1 tsp green onion or chives, finely chopped


- Place the beans in a colander and rinse in cold water until there’s no more frothing on top of the beans.
- Heat oil in a small saucepan over medium heat. Add bacon, if using, and fry until golden brown.
- Add chopped garlic and fry until golden brown. Lower the heat.
- Add beans and, using the back of a spoon or ladle, smash some of the beans into a paste.
- Add about 1 cup of filtered water. Bring to a slow boil and cook until the broth is thick (heavy cream consistency) and brown colored - you might need to add a little more water. Season to taste with salt. Add chopped green onions or chives before serving.



Bom apetite!

Here is an authentic Beans and Rice recipe from that region:

Brazilian white rice


2 tablespoons vegetable oil
1 tablespoon finely chopped onion

1 cup white rice (long grain)
2 cups cold water, approximately (preferably filtered)

1 tsp salt




- If rice is not pre-washed, rinse it until water is clear and let it dry in a colander before using. Beware that you’re probably going to use less water to prepare it in this case.
- Heat oil in a saucepan and add onion. Fry over medium heat until it is soft and translucent.
- Add rice. Fry, over medium heat, stirring constantly, until grains are whitish and chalky (grains start forming lumps).
- Add 1 1/2 cups of the water and the salt. Stir well. When it starts boiling, lower the heat and cook, partially covered, until water has almost completely evaporated.
- Add remaining water (less, if rice was rinsed) and continue cooking until all water has evaporated and the grains are cooked but slightly al dente (cooking will continue after you turn off the heat).
- Cover the pan, remove from heat and let stand for a few minutes. Fluff the rice with a fork before serving.


Brazilian beans


1 tablespoon vegetable oil
1 tablespoon diced bacon (optional)
1 garlic clove, finely chopped
1 (16 oz) can pinto beans (or small black beans), cooked with salt only
1 cup water, approximately (preferably filtered)
salt to taste
1 tsp green onion or chives, finely chopped


- Place the beans in a colander and rinse in cold water until there’s no more frothing on top of the beans.
- Heat oil in a small saucepan over medium heat. Add bacon, if using, and fry until golden brown.
- Add chopped garlic and fry until golden brown. Lower the heat.
- Add beans and, using the back of a spoon or ladle, smash some of the beans into a paste.
- Add about 1 cup of filtered water. Bring to a slow boil and cook until the broth is thick (heavy cream consistency) and brown colored - you might need to add a little more water. Season to taste with salt. Add chopped green onions or chives before serving.



Bom apetite!

The Brazilian Black Bean Stew. This is easy yet stew can be made any time of year. The meat can be omitted without compromising the dish. Serve ho with a great bread and a nice spinach salad.

Ingredients :

• 1 tablespoon canola oil
• 1/4 pound chorizo sausage, chopped
• 1/3 pound cooked ham, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 (1 pound) sweet potatoes, peeled and diced
• 1 large red bell pepper, diced
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1 small hot green chile pepper, diced
• 1 1/2 cups water
• 2 (16 ounce) cans black beans, rinsed and drained
• 1 mango - peeled, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt

Directions:

1. Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
2. Stir the beans into the pot, and cook uncovered until heated through. Mix in the