Brazilian Cuisine
Classic Arroz e Feijão
Arroz e feijão (rice and beans) is the culinary heart of Brazil and the cornerstone of daily meals in every household. This dish represents a perfect union of fluffy, snow-white rice accented with a delicate garlic aroma and tender, well-cooked black beans swimming in a rich, savory broth. Sautéed onions, garlic, and bay leaves create a deep flavor base that elevates these simple staples into a comforting home style culinary highlight. This classic pairing is unique because the carbohydrates in rice and the proteins in beans complement each other perfectly, delivering a highly nutritious and balanced foundation for any lunch.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 10 min
- Cooking
- 25 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 340 kcal
- Protein
- 11 g
- Fat
- 5 g
- Carbs
- 64 g
- Fiber
- 9 g
Step by step
Method
- 01
Peel the yellow onion and garlic cloves
Peel the yellow onion and garlic cloves. Finely dice the onion and mince or press the garlic — these aromatic vegetables will serve as the flavorful foundation for both parts of the dish.
- 02
Rinse the long-grain rice thoroughly in a deep bowl under col…
Rinse the long-grain rice thoroughly in a deep bowl under cold running water several times until the water runs completely clear, ensuring the cooked grains will turn out light and fluffy.
- 03
Heat one tablespoon of oil in a small saucepan over medium heat
Heat one tablespoon of oil in a small saucepan over medium heat. Add half of the minced garlic and sauté for about 1 minute until fragrant, making sure the garlic pieces do not brown.
- 04
Pour the rinsed rice into the saucepan with the garlic and to…
Pour the rinsed rice into the saucepan with the garlic and toast the grains, stirring constantly, for 2 minutes until they absorb the oil and take on a matte texture.
- 05
Pour 400 ml of boiling water over the rice, add half a tsp of…
Pour 400 ml of boiling water over the rice, add half a tsp of salt, reduce the heat to low, and simmer covered for 15 minutes until all liquid is absorbed. Remove from heat and let rest undisturbed for another 5 minutes.
- 06
In a separate deep pot, heat the remaining two tablespoons of…
In a separate deep pot, heat the remaining two tablespoons of oil. Add the diced onion and the rest of the garlic, sautéing over medium heat for about 3-4 minutes until the onion turns soft and golden.
- 07
Pour the cooked black beans into the pot with the onion and g…
Pour the cooked black beans into the pot with the onion and garlic mixture along with their rich, dark cooking broth, then slide in the bay leaves and the remaining salt.
- 08
Bring the beans to a boil, turn the heat down to low, and sim…
Bring the beans to a boil, turn the heat down to low, and simmer uncovered for about 10 minutes until the sauce reduces slightly, thickens up, and fully absorbs the aromatic flavors of the seasonings.
- 09
Remove the bay leaves from the beans
Remove the bay leaves from the beans. Gently fluff the ready rice with a fork and arrange both components side by side on plates for serving.
Dishday
Useful advice
Cooking tip
To make the bean sauce exceptionally thick and creamy, mash a few spoonfuls of beans with the back of a ladle right against the side of the pot toward the end of cooking, then stir them back in.
How to serve
Traditionally, a bed of hot white rice is spread onto the plate first, and a generous portion of juicy beans along with their savory broth is poured on top or alongside, letting the rice soak up the rich sauce.
How to store
Store the cooked rice and the prepared beans in separate airtight containers in the refrigerator for up to 3 days. Reheat them separately, adding a splash of water to the beans to loosen the sauce.
Note
While this recipe is best made with dry black beans soaked overnight, high-quality canned black beans can be used for a quicker weeknight version.
