Hi friends, welcome to my kitchen! Today, I have written you a guide on how to make the quintessential Brazilian combo. That’s right today I am finally writing down my Brazilian Rice and Beans Recipe. Rice and beans in Brazil are not just a staple; they are a cultural cornerstone, representing the heart and soul of Brazilian cuisine, providing sustenance, tradition, and a shared identity for millions. Whether it’s chicken, beef, or anything in between, you can bet it’s served with rice and beans in Brazil. Having grown up eating this duo daily, I’m excited to share my insights and tips with you for the very best rice and beans recipe.
Table of Contents
Equipment Needed for Brazilian Rice and Beans:
- Medium Saucepan:
- Stove-top Pressure Cooker or Instant Pot
- Sieve: Used for rinsing and washing the beans under running water.
- Bowl: Ideal for soaking the beans
- Knife: For peeling and finely chopping onions and garlic.
- Frying Pan or Skillet: Necessary for sautéing onions and garlic to add flavor to the beans.
Traditional Brazilian White Rice Recipe
Ever wondered why traditional Brazilian rice tastes so good? Well, it’s because it’s not just plain! Brazilian white rice is seasoned with garlic or onions, and sometimes both. (See a video of me making rice by clicking here. This link will take you to my Instagram account. And if you don’t follow me on Instagram what are you waiting for? I am always posting all kinds of tips and tricks)
But here’s the trick: the rice grains shouldn’t stick together. Nope, that’s a big rule in Brazil. So here I am teaching you to obtain fluffy white rice where each tiny grain has its own space to soak up all the delicious flavors. No sticky rice allowed!
Brazilian Rice Ingredients:
- 2 cup of basmati rice (rinsed): You can use another kind of white rice like jasmine rice for example, or you can even purchase Brazilian rice if you wish, but, I do not think it is necessary.
- 3 cloves of minced garlic
- 1 tbsp of grated or finely diced onions (optional): If I am making something else where I am going to be chopping onions anyway, then I will add some to my rice, otherwise I skip it.
- 1 tbsp of olive oil
- Salt to taste (1 tsp per cup of dry rice)
- 1 + 1/4 cups of boiling water*****
Brazilian Rice Directions
- Heat up the oil in a medium saucepan.
- Sautee the onions (if using) for about 2 minutes until translucent, then add garlic and sautee for 2 minutes or until fragrant.
3. Add rice, season with salt, and stir for about a minute.
4. Pour in boiling water, reduce to a simmer, cover, and let it simmer until water is absorbed.
5. Let it sit covered for another 10 minutes, then fluff with a fork and serve!
Understanding Water Ratio
Have you ever attempted to scale up a rice recipe, only to end up with mushy results? Or perhaps you’ve switched pans and faced uneven cooking? We’ve all been there.
The secret to perfect rice lies in understanding the rate of water evaporation.
But here’s the catch: various factors like pan size, lid fit, and heat intensity influence this rate. So, what’s the solution? Some experimentation is in order. Find the right water-to-rice ratio that works for you, and stick with the same cooking setup for consistent results
I recommend watching this https://www.youtube.com/watch?v=DJFU7ezipbg video from America’s Test Kitchen
Alright, here’s a little secret nobody usually talks about, but I’m sharing it with you! It’s a bit tricky for me to give you the exact amounts of water you’ll need for your rice. Why? Well, making perfect rice is like a little science experiment, and it depends on how fast the water disappears from your pot.
Imagine your pot is like a superhero with a steam shield. If your pot holds in all the steam, you need the same amount of water as rice (1:1 ratio). For instance, if you’re using an instant pot, where steam stays trapped, you don’t need extra water. But, most pots let some steam sneak away, and the magic here is knowing how much extra water to add. Once you figure it out, you’ll never mess up your rice again!
Now, let’s add a bit of math fun. Let’s call the amount of rice “x.” That means you always need at least “x” amount of water. So, if you have 2 cups of rice, you’ll need 2 cups of water. If it’s 3 cups of rice, go for 3 cups of water â simple, right?
But here’s the extra magic: you also need to add a little more water, and that never changes. If you discover that adding 1/4 cup of extra water is perfect, well, you’ve cracked the code! So, whether you have 10 cups of rice or 5 cups, you still add that same extra 1/4 cup of water. It’s like a kitchen superhero â always reliable and never changes!
In Summary: Let’s talk about the secret behind perfect rice â water ratio. Depending on your pot, you may need to adjust the amount of water. For a pot that traps all steam (like an instant pot), use a 1:1 ratio of water to rice. For others, add a little extra. How much extra? I can’t say, it all depends on the pot you are using.
Brazilian Beans Recipe
So, here’s the deal â lots of grandmas swear by throwing in just onions and garlic into their beans, and it turns out amazing. But when you try it in your kitchen, something’s missing, right? Well, guess what? Grandma’s little secret might be this thing called “sazon,” and you probably haven’t been using it. Yep, I spilled the beans on that one! đ
But no stress, I’m here to spill some more secrets â I’ll show you how to nail that awesome taste at home without needing any sazon. Now, what’s sazon, you ask?
Sazon is a popular seasoning blend commonly used in Latin American and Caribbean cuisines, and it adds a burst of flavor to various dishes. It typically includes a mix of spices like cumin, coriander, annatto, garlic, oregano, and sometimes other ingredients like salt and pepper. The specific ingredients can vary between brands and regions.
Sazon is known for its ability to enhance the taste of dishes, giving them a unique and savory profile. It often comes in small packets or jars, and people use it as a convenient way to add a rich and seasoned taste to their cooking. Here I am going to teach how to get that similar sazon taste, without having to use sazon in case you can’t find it.
Black Beans Ingredients:
- 1.5 cups of dry beans: I am using Brazilian black beans here, but you can use a different kind if you prefer.
- 4.5 cups water
- 1 small onion
- 1/2 garlic head
- 2 large bay leaves
- Green onion and Parsley to taste
- Sazon for beans or Sazon replacement: 1 tsp of garlic powder, 1 tsp onion powder, 1/2 tsp coriander, 1 tsp smoked paprika, 1/2 tbsp tomato sauce (optional)
Black Beans Directions:
PART 1:
- Sort your beans carefully, throw away any stones or beans that do not look good. (Here I am showing you the ones I chose to discard)
2. Place the beans in a sieve or colander and wash under running water.
- Transfer the grains to a bowl and cover them with cold water – discard any that float.
- Let the beans soak for +-12 hours. (change the water once during this period)
Change the water once during this period – soaking reduces the cooking time and eliminates substances that make the beans hard to digest. If you want to see how a video explaining part 1, I have an Instagram video you can see by clicking —->here. This link will take you to the video on my Instagram page.
Part 2:
- Discard the soaking water.
- Transfer the beans to the pressure cooker/instant pot, cover with 4.5 cups of fresh water, and add the bay leaves.
- Close the cooker and heat on high pressure for 10 minutes.
- Then let the pressure release naturally for at least 5 minutes, before you manually release the pressure, so it doesn’t splatter all over your kitchen.
5. Peel and finely chop the onion and mince garlic.
6. Heat a skillet over medium heat, drizzle with olive oil, add the onion, and season with a pinch of salt.
7. Sauté for about 3 minutes until softened, add the garlic, and stir for an additional 1 minute to enhance the aroma.
8. Add 2 ladles of the cooked beans to your skillet, mix, and mash the beans with the spatula – this puree helps thicken your beans. 9. Add you sazon or sazon replacement seasonings.
10. Transfer the sautéed mixture with mashed beans to the pot with the cooked beans.
11. Season with salt and pepper to taste, mix, and let it cook over low heat, uncovered, for another 10 minutes or until the broth thickens – the time may vary depending on the desired consistency, whether thinner or creamier. (If using and instant pot you can use the saute function for this)
12. Stir occasionally to prevent sticking to the bottom of the pot.
13. Remove bay leaf
14. Turn off the heat and serve.
A Note on Bean Cooking Time
Oh, and one more thing – the cooking time for beans depends on their freshness. If they’re fresh, 10 minutes should be enough. If they’ve been around for a while, extend the cooking time to 20 or even 25 minutes.
Troubleshooting and Tips:
- Don’t Skip the Soaking Step!
One frequent blunder many make when cooking beans is neglecting the soaking process. In the fast-paced world of modern cooking, some cookbooks may suggest skipping this step, but trust me, don’t fall into that trap! Soaking beans is a crucial step, and here’s why:
- Reduces Cooking Time:
- Soaking beans helps to soften them before cooking. This means less time on the stove or in the pressure cooker. It’s like giving your beans a head start, making the overall cooking process more efficient.
- Improves Digestibility:
- The soaking process breaks down complex sugars in beans that can cause digestive discomfort. It’s like a little pre-digestion that makes beans gentler on your stomach. This will make you less likely to have gas after eating them.
- Enhances Nutrient Absorption:
- Soaking also aids in the reduction of phytic acid, an anti-nutrient that can hinder the absorption of essential minerals. By soaking, you’re ensuring your body can make the most of the nutrients packed in those beans.
2. Need to scale your recipe? No problem! for every cup of dry beans will need three cups of water to cook. So don’t forget to measure how many beans you are using before you soak them!
So, the next time you’re tempted to skip the soaking step, remember that it’s not just about tradition; it’s a practical and beneficial step in creating perfectly cooked and nutritious beans. Embrace the soaking process, and your beans will thank you with a delicious and easily digestible outcome!
Have you tried our carrot cake? This would be a great brazilian dessert after having some rice and beans đ
And if you haven’t tried our Pao de Queijo Waffles you must!( Brazilian Cheese Bread Waffles)
How to Serve and Pair:
Now, serving time! Rice and beans go well with some farofa, grilled chicken or steak. But here’s the fun fact â people will eat them with anything, even stuff like lasagna. Don’t ask! I don’t get it either!
Storage Tips:
Got leftovers? Beans and rice can chilled in the fridge for 3 days. Just keep them cozy in an airtight container. I do not like freezing rice, but, guess what? Beans can be frozen! I like to freeze mine already seasoned to make my life easier. But, if you are not lazy like me freeze yours without any seasoning. This way they last longer and when you thaw and seasoned them it will taste like it was just made that day!
Other Considerations when freezing:
Two ladles are usually enough for each person per meal. Some people eat more, some eat less. Portion according to your habits.
Freezer bags or disposable containers are the most practical choices (you can remove the beans even when frozen). Bags can lay flat in the freezer, taking up less space and allowing stacking. Note the quantity and expiration date with a permanent marker. Attention: if using glass containers, fill only up to Ÿ, as the beans will expand when freezing.
To Thaw:
In the fridge: The best option is to take it from the freezer and transfer it to the fridge the day before, allowing the beans to thaw slowly. This can be done in the morning if you plan to sauté it for dinner. But you can also thaw it directly in the pan.
In the pan: Prepare a nice sauté and place the frozen beans in the pan. They will thaw and finish thickening in the process.
Substitutions and Variations:
Feel free to customize your Brazilian rice and beans! If you’re feeling adventurous, you can swap out the basmati rice for your favorite type. Black beans are a classic, but Brazilians love experimenting with all kinds, so go ahead and try a different type of beans.
Not a fan of garlic or onions? No problem! You can always choose one or the other, but I wouldn’t skip them both altogether as I have never seen Brazilian Beans without one of them at least. If you hate both, I would just pick another recipe.
You can also add bacon and sausages if you like. This will add even more flavor to your beans. You can use a skillet to cook your bacon just like you did with the garlic and onions then just add it to your beans.
Did you like this recipe for authentic Brazilian style rice and beans ? If so let me know! And do you already make beans? How do you like to make them? Let me know I always love learning new things!
Brazilian Rice and Beans Recipe
Equipment
- Medium Saucepan
- Stove-top Pressure Cooker or Instant Pot
- Sieve Used for rinsing the rice and beans under running water.
- large bowl for soaking the beans
- Frying Pan or Skillet  Necessary for sautéing onions and garlic to add flavor to the beans.
Ingredients
Brazilian Rice Ingredients:
- 2 cup of basmati rice rinsed
- 3 cloves of minced garlic
- 1 tbsp of grated or finely diced onions optional
- 1 tbsp of olive oil
- Salt to taste 1 tsp per cup of dry rice
- 1 + 1/4 cups of boiling water***** see notes
Black Beans Ingredients:
- 1.5 cups of dry black beans
- 4.5 cups water
- 1 small onion
- 1/2 garlic head
- 2 large bay leaves
- Green onion and Parsley to taste
- Sazon for beans or Sazon replacement ( 1 tsp of garlic powder 1 tsp onion powder, 1/2 tsp coriander, 1 tsp smoked paprika, 1/2 tbsp tomato sauce
Instructions
Brazilian Beans Directions Part 1:
- Sort your beans carefully, throw away any stones or beans that do not look good,
- Place the beans in a sieve or colander and rinse under running water.
- Transfer the grains to a large bowl and cover them with cold water – discard any beans that float.
- Let the beans soak for  +-12 hours.
- Change the water once during this period – soaking reduces the cooking time and eliminates substances that make the beans hard to digest.
Brazilian Beans Part 2:
- Discard the soaking water.
- Transfer the beans to the pressure cooker/instant pot, cover with water, and add the bay leaves.
- Close the cooker and heat on high pressure for 10 minutes. (if your beans are fresh, if they are older, say closer to a year old, then pressure cook it for 25 min)
- Then let the pressure release naturally for at least 5 minutes, before you manually release the pressure, so it doesn’t splatter all over your kitchen.
While the beans are cooking:
- Peel and finely chop the onion and mince garlic.
- Heat a skillet over medium heat, drizzle with olive oil, add the onion, and season with a pinch of salt.
- Sauté for about 3 minutes until softened, add the garlic, and stir for an additional 1 minute or until fragrant.
- Add 2 ladles of the cooked beans to your skillet, mix, and mash the beans with the spatula – this puree helps thicken your beans. Add you sazon or sazon replacement seasonings.
- Transfer the sautéed mixture with mashed beans to the pot with the cooked beans.
- Season with salt and pepper to taste, mix, and let it cook, uncovered, for another 10 minutes or until the broth thickens – the time may vary depending on the desired consistency, whether thinner or creamier. (If using and instant pot you can use the saute function for this)
- Add parsley and green onions if using
- Stir occasionally to prevent sticking to the bottom of the pot.
- Remove bay leaf
- Turn off the heat and serve.
Brazilian Rice Instructions
- Heat up the oil in a medium saucepan.
- Sautee the onions (if using) for about 2 minutes until translucent, then add garlic and sautee for 2 minutes or until fragrant.
- Add rice, season with salt, and stir for about a minute.
- Pour in boiling water, reduce to a simmer, cover, and let it simmer until water is absorbed.
- When done, turn off the heat, and let it sit covered for 10 minutes, then fluff with a fork and serve!
FAQ
No, not really. Feijoada is a black bean beef and pork stew. Although feijoada is a Brazilian national dish, I do not know anyone who eats feijoada everyday. However, I know/knew many people who eat rice and beans, every.single.day.Â
Bom Apetite!
Claudia
Family Favourite! I always make a big batch and freeze!