Arroz com Feijao (Brazilian Rice and Beans Bowl)

About This Recipe

Arroz com feijao isn't a special-occasion dish in Brazil, it's the near-universal daily meal, the pairing of rice and beans appearing at lunch and dinner across the country regardless of what else is on the plate. The rice is toasted briefly in oil with garlic before liquid is added, a technique borrowed from broader Latin American rice cookery that keeps the grains separate and gives a faint nuttiness even in this simplest of preparations. The black beans are simmered low and slow with onion, garlic and bay leaf until the broth thickens into a rich, dark liquid, traditionally finished with a sprinkle of farofa (toasted cassava flour) for crunch against the soft rice and beans.

Ingredients

Serves 4

• 2 cupswhite rice
• 3.5 cupswater(for rice)
• 2 tbspolive oil(divided)
• 4 clovesgarlic(minced, divided)
• 1 tspsalt(for rice)
• 2 cupsdried black beans(soaked overnight)
• 1onion(diced)
• 2bay leaves
• 6 cupswater(for beans)
• 1.5 tspsalt(for beans)
• 1/2 cupfarofa (toasted cassava flour)(for serving)

Instructions

1. 1

   Cook the beans

   Drain the soaked beans and simmer with onion, half the garlic, bay leaves and water for 60-75 minutes until very tender and the broth has thickened, seasoning with salt in the last 20 minutes.

2. 2

   Toast the rice

   Heat olive oil in a pot, add the remaining garlic, and cook 1 minute until fragrant, then stir in the rinsed rice and toast 2 minutes.

3. 3

   Cook the rice

   Add water and salt, bring to a boil, then cover and simmer 18 minutes until tender; fluff with a fork.

   Toasting the rice in oil before adding water is what gives Brazilian rice its separate, fluffy grains rather than a sticky texture.

4. 4

   Serve

   Serve the rice and beans side by side in a bowl, with the bean broth ladled generously over both, and a sprinkle of farofa on top.

Variations

• •

  Feijoada, a heartier version with smoked and cured pork added to the beans, turns this into a full festive meal.

• •

  Some regions use pinto or kidney beans instead of black beans.

• •

  A version with a spoonful of tomato sauce stirred into the beans is common in some households.

Storage

Refrigerate rice and beans separately up to 4 days; both freeze well for up to 3 months. Reheat the beans with a splash of water to loosen the broth.

Frequently Asked Questions