Arroz de Feijão

Ingredients

• 300 gcarolino rice
• 400 gcooked red beans — with a little of their liquid
• 1onion — finely chopped
• 3 clovesgarlic — minced
• 2ripe tomatoes — grated
• 5 tbspolive oil
• 700 mlwater
• 1bay leaf
• to tastefine sea salt

Method

1. Peel and finely chop 1 onion and 3 cloves of garlic. Dice 2 ripe tomatoes into small, uniform pieces. This ensures even cooking and a consistent texture throughout the dish.
2. In a large, heavy-bottomed pot, heat 5 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, stirring gently to coat them in the oil. Cook until the onion becomes translucent and the garlic is fragrant, allowing the flavors to meld without browning.
3. Add the diced tomatoes to the pot, stirring to combine with the onion and garlic. Cook until the tomatoes soften and release their juices, creating a rich base for the rice.
4. Stir in 300 g of carolino rice, ensuring each grain is coated with the tomato mixture. This step helps the rice absorb the flavors and prevents it from sticking together.
5. Pour in 700 ml of water and add 1 bay leaf to the pot. Increase the heat to bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the rice cook slowly, absorbing the liquid and flavors.
6. Once the rice has absorbed most of the liquid and is tender, add 400 g of cooked red beans. Stir gently to incorporate the beans, being careful not to break them. The rice should be creamy and slightly soupy, with the beans evenly distributed.
7. Season the dish with fine sea salt to taste, adjusting as needed. Stir well to ensure the seasoning is evenly distributed. Remove the bay leaf before serving.
8. Serve the Arroz de Feijão warm, allowing the flavors to shine alongside your main course. The rice should be creamy, with tender beans and a rich, savory flavor from the tomatoes and garlic.