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Baião de Dois

Serves 4 to 6 Entree vegetarian

Baião de Dois

Baião de Dois hails from the sun-drenched Northeast of Brazil, where it’s a cherished staple that graces tables on both ordinary days and festive occasions. It's a dish that embodies the region's love for cooking with instinct and heart, with salt measured by hand and fat used with a generous touch. This recipe captures the spirit of Brazilian family kitchens, where food is prepared not by the clock, but by feel and tradition.

In each bite, you'll find the comforting embrace of rice and black-eyed peas, mingled with the soft, salty tang of queijo coalho and the richness of butter. The onion's sweetness weaves through, offering a subtle balance. This dish is best enjoyed when shared, reflecting its origins as a communal meal that brings people together around a table.

Ingredients

  • 300 grice
  • 300 gblack-eyed peas — cooked
  • 100 gqueijo coalho
  • 50 gbutter
  • 1onion
  • to tastefine sea salt and black pepper

Method

  1. Rinse 300 g of black-eyed peas under cold running water until the water runs clear. Transfer them to a pot and cover with water, adding a pinch of fine sea salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the peas are tender but not mushy, which should take about 30-40 minutes. Drain and set aside.
  2. Chop 1 onion finely. In a large, heavy-bottomed pan, melt 50 g of butter over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This slow cooking will bring out the sweetness of the onion, which is essential for the base flavor of the dish.
  3. Add the drained black-eyed peas to the pan with the onions. Stir to combine, allowing the flavors to meld together for a couple of minutes. Season with fine sea salt and black pepper to taste, ensuring the seasoning is evenly distributed.
  4. Rinse 300 g of rice under cold water until the water runs clear. Add the rice to the pan with the peas and onions, stirring well to coat the grains in the buttery mixture. Pour in enough water to cover the rice by about 2 cm. Bring to a gentle simmer, then cover the pan with a lid.
  5. Cook the rice over low heat until the water is absorbed and the rice is tender, about 15-20 minutes. The rice should be soft, and the grains should separate easily. If needed, add a little more water during cooking to ensure the rice is cooked through without drying out.
  6. Cut 100 g of queijo coalho into small cubes. Once the rice is cooked, gently fold in the cheese cubes. Cover the pan again and let it sit off the heat for a few minutes, allowing the cheese to soften and slightly melt into the rice.
  7. Taste the Baião de Dois for seasoning, adding more fine sea salt and black pepper if needed. Serve the dish warm, inviting everyone to gather around and enjoy this comforting and hearty Brazilian classic together.
Cover of Authentic Brazilian Cuisine
From the cookbook

Authentic Brazilian Cuisine

This recipe is from Authentic Brazilian Cuisine by Yassine Sbiti — the Brazilian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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