How to make Arroz de Feijão

Why cooks start here

Arroz de Feijão is cooked the way home tables across Portugal cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Arroz de Feijão is a staple in Portuguese homes, a dish that finds its place on the table without fanfare. It's cooked with everyday ease, reflecting the unpretentious nature of Portuguese family meals. With ingredients that are simple yet essential, this dish transforms into a comforting bowl of warmth, perfect for any day of the week when familiarity and nourishment are in order. Expect a harmonious blend of flavors, where the creaminess of carolino rice meets the earthy depth of red beans. The fragrance of garlic and bay leaf infuses each grain with subtle complexity, while ripe tomatoes add a touch of freshness. Olive oil, used generously, wraps everything in a silky embrace, making each bite as satisfying as the last.