Baião de Dois recipe with carioca beans

How about learning how to make baião de Dois from scratch? This delicious recipe is a classic from the northeast region of Brazil and its main characteristic is the variety of flavors: dried meat, bacon, cheese curd among other ingredients and, here in this version, the traditional rice and carioca beans.

The main tip for preparing the baião de two with carioca beans is planning, as this is a dish made in stages - but I swear it will be worth it in the end! Come see the step-by-step photos of this delicious recipe here at TudoReceitas!

Ingredients for making Baião de Dois with Carioca beans:

 500 grams of dried meat

 1 cup of carioca beans

 1 cup of rice

 1 onion

 oil

 salt

 1 bay leaf

 200 grams of curd cheese

 150 grams of bacon

 1 smoked sausage

 coriander

How to make Baião de Dois with Carioca beans:

Baião de Dois is a recipe that needs time to prepare and has a few steps. Let's start by separating the ingredients of the first step: rice, beans, dried meat, pumpkin, oil, bay leaf, onion and salt.

To desalt the dried meat, we will start the process the day before preparing the baião de Dois, soaking it in cold water for 12 hours. You can keep the meat in the fridge during this time.

After 12 hours, cut the dried meat into 4 parts, place in a pressure cooker with water halfway, cover and bring to medium heat. When the pan starts beeping, the heat can be reduced and it cooks for 20 minutes.

In the meantime, we are preparing the rice. Bring a pan to medium heat and when it heats up, drizzle the bottom with oil. Add the chopped onion, season with a good pinch of salt and saute until wilted. Pour in rice and stir well.

Then add 3 cups of water, add the bay leaf and cook until the rice absorbs all the water - to check it, just move some grains away from the bottom of the pan. If the rice is cooked, turn off the heat and leave the pan with the lid ajar to finish cooking with its own steam.

Returning to dried meat: spending the 20 minutes of cooking in a pressure cooker, turn off the heat, wait for the pressure to go out and discard the water from cooking the meat. Add the cup of beans, fill again with water halfway through the pan and season with a little salt. Cover the pan and bring it to the fire again - this time for just 10 minutes, ideally the beans do not cook too much so they do not fall apart.

Tip: Remember that we will have a lot of salty ingredients in the stew, so control the amount of salt.

After 15 minutes of cooking, wait for the pressure in the pan to go out and remove the pieces of dried meat. Shred to the desired size.

Pass the beans through a sieve and set aside.

Tip: Don't even think about throwing this broth away! How about enjoying it in a soup?

Now let's go to the stew. First, cut the bacon, sausage and curd cheese into cubes in the size you prefer (the smaller, the more delicate the presentation on the plate). Place a large skillet on the heat and melt the butter. Then add the bacon and sausage and let it brown. Add the onion, garlic and finally the rennet cheese.

Drop the rice and add to the stew. Also mix in the cooked beans and the shredded jerky. This is the time to get the salt right if you find it necessary. Finish with cilantro to taste.

And your baião de two with carioca beans is ready! Planning and organization are fundamental (separating the ingredients is the main tip not to get lost during the preparation). And, as I said at the beginning of the post, it's really worth it: it's a lot of flavor for just one dish!

Prepare at home and tell us what you think of this recipe for baião de Dois with jerked beef and beans. Enjoy your food! You may be interested to read about the liver and eggs blogpost/ chestnut cookies recipe/ strawberry cheesecake slice recipe/ golden honey recipe/ Moroccan lentil salad recipe.