Entree: Brazil – Brazilian Street Food – Baião de Dois (Hearty northeastern Brazilian rice-and-beans dish cooked with smoked pork and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

2 tbsp (30 ml) vegetable oil
4 oz (115 g) bacon, chopped
8 oz (225 g) smoked pork, diced (selected example from the listed options; charque is an alternative)
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 cups (255 g) cooked black-eyed peas (selected example from the listed options; feijão-de-corda is an alternative)
1 1/2 cups (285 g) long-grain white rice, rinsed
3 cups (720 ml) chicken broth, hot (selected example from the listed options; bean cooking liquid is an alternative) (estimated edible portion: 720 g)
1 cup (125 g) queijo coalho, diced (firm farmer cheese is the listed alternative; low-moisture mozzarella is a practical substitute if queijo coalho is unavailable) (estimated edible portion: 125 g)
4 green onions (scallions), sliced
1/4 cup (15 g) cilantro, chopped
1 tsp (5 g) salt, or to taste
1/2 tsp (1 g) freshly ground black pepper
1 tsp (5 g) annatto powder (selected example from the listed options; smoked paprika is an alternative)
2 tbsp (30 g) butter (optional, for finishing)

Instructions

1. Heat the vegetable oil in a large, heavy pot or Dutch oven over medium heat. Add the chopped bacon and diced smoked pork. Cook for 6–8 minutes, stirring occasionally, until the fat renders and the meat is browned.
2. Add the onion and cook for about 4 minutes, until translucent. Stir in the garlic and annatto powder; cook for about 30 seconds, until fragrant.
3. Add the rinsed rice and cooked black-eyed peas. Stir to coat the rice with the rendered fat and aromatics.
4. Pour in the hot chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer gently for 15–20 minutes, until the rice is tender and most of the liquid is absorbed.
5. Remove the pot from the heat. Fold in the diced queijo coalho, green onions, and cilantro. Stir in the butter if using, then adjust the salt and pepper to taste. Cover and let stand for 5 minutes.
6. Fluff gently with a fork and serve hot. Offer extra green onions or lime alongside, if desired.