Baião de Dois

🧂 Ingredients

• 2 cups Rice(Long-grain white rice is traditional, but you can use others.)
• 1 cup Black-eyed peas(Dried. If using canned, rinse and drain 2 cans (15 oz each) and add them later in the cooking process.)
• 200 g Carne de sol (sun-dried or salted beef)(If unavailable, substitute with dried beef jerky (rinsed and shredded) or even finely diced pancetta.)
• 150 g Coalho cheese(A firm, slightly salty, squeaky cheese. If unavailable, substitute with halloumi or a firm, mild white cheese that grills well.)
• 3 tbsp Butter(Unsalted is preferred to control saltiness.)
• 4 Scallions (green onions)(Thinly sliced, both white and green parts.)
• 3 cloves Garlic(Minced.)
• 1/2 Onion(Finely chopped.)
• 4 cups Water or Broth(For cooking rice and beans. Adjust as needed.)
• to taste Salt and Black Pepper

👨‍🍳 Instructions

1. 1

   Prepare the Beans: Rinse the dried black-eyed peas thoroughly. Place them in a pot with enough water to cover by at least 2 inches. Bring to a boil, then reduce heat, cover, and simmer for about 30-40 minutes, or until tender but not mushy. Drain and set aside, reserving about 1 cup of the cooking liquid.

   ⏱️ 40 minutes
2. 2

   Prepare the Carne de Sol: If using carne de sol, it may need desalting. Soak it in water for a few hours, changing the water periodically, or boil it briefly. Pat it very dry. Cut it into small, bite-sized pieces. In a separate skillet, melt 1 tablespoon of butter over medium-high heat. Add the carne de sol and cook, stirring occasionally, until it's browned and slightly crispy, about 5-7 minutes. Remove from skillet and set aside.

   ⏱️ 10 minutes
3. 3

   Sauté Aromatics: In the same skillet used for the meat (or a large pot if preferred), melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 6 minutes
4. 4

   Cook the Rice: Add the rinsed rice to the skillet with the aromatics. Stir to coat the rice grains with the butter and sauté for 1-2 minutes until lightly toasted. Pour in the 4 cups of water or broth and the reserved bean cooking liquid. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork.

   ⏱️ 20 minutes
5. 5

   Combine and Finish: Gently stir the cooked black-eyed peas, the crispy carne de sol, and most of the sliced scallions into the cooked rice. Cut the coalho cheese into cubes or thick slices. Add the cheese to the pot and stir gently until it begins to soften and melt slightly, about 2-3 minutes. You want some pieces to remain distinct while others melt into the rice.

   ⏱️ 5 minutes
6. 6

   Serve: Taste and adjust seasoning with salt and pepper if needed. Serve the Baião de Dois immediately, garnished with the remaining fresh scallions. The cheese should be gooey and slightly stretchy.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to good Baião de Dois is the texture of the beans (tender but not mushy) and the slightly crispy, salty carne de sol.
• ✓Don't overcook the cheese; it should be melted and gooey but still hold some shape.
• ✓This dish is best served fresh, as the cheese can become tough if reheated extensively.

🔄 Variations

• For a vegetarian version, omit the carne de sol and consider adding smoked tofu or mushrooms sautéed with paprika for a smoky flavor.
• Other types of beans like pintos or cariocas can be used, though black-eyed peas are traditional.
• A splash of coconut milk can be added for extra richness.

🥗 Nutrition

Per serving