Baião de Dois: Brazilian Rice and Beans
An iconic dish from Northeastern Brazil, Baião de Dois combines rice and black-eyed peas into a rustic, comforting harmony. Crispy bacon bits, smoky sausage, and melting coalho cheese elevate this everyday meal into a popular masterpiece. A direct culinary journey to the heart of Brazil in every bite.
🛒 Ingredients
4 servings
- 1 1/2 cups long-grain rice
- 1 1/4 cups dried black-eyed peas
- 7 oz bacon bits (lardons)
- 7 oz smoked sausage (linguiça or mild chorizo)
- 7 oz coalho cheese (or halloumi)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 bunch fresh cilantro
- 1 bunch fresh chives
- 2 tbsp sunflower oil
- 5 cups reserved black-eyed pea cooking liquid
- Salt and freshly ground black pepper
- 1 bay leaf
Watch the original video
Watch on TikTokDirections
- 1
The night before or 2 hours prior, soak the black-eyed peas in a large bowl of cold water. Drain before cooking.
- 2
Cook the black-eyed peas in 6 1/3 cups of water with the bay leaf over medium heat for 25 to 30 minutes, until tender but still whole—they should not be mushy. Drain, carefully reserving 5 cups of the cooking liquid. Discard the bay leaf.
- 3
Cut the smoked sausage into 1/4-inch thick rounds. Cut the coalho cheese (or halloumi) into 1/2-inch cubes.
- 4
In a large Dutch oven or heavy-bottomed pot, cook the bacon bits over high heat for 3 to 4 minutes until golden and crispy. Add the sausage rounds and sear for an additional 2 minutes. Remove the meats and set aside, leaving the rendered fat in the pot.
- 5
In the same pot, add the oil if necessary. Sauté the onion over medium heat for 5 minutes until translucent and lightly golden. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
- 6
Add the raw rice to the pot and stir well for 2 minutes to coat each grain in the fat and flavors—this step is essential for fragrant, non-sticky rice.
- 7
Incorporate the cooked black-eyed peas and the reserved meats. Mix gently to distribute all ingredients evenly.
- 8
Pour in the hot reserved black-eyed pea cooking liquid (or bring it to a boil separately). Season generously with salt and pepper. Bring to a rolling boil, then reduce to low heat, cover tightly, and cook for 18 to 20 minutes without lifting the lid.
- 9
Check for doneness: the rice should have absorbed all the liquid and be tender. Off the heat, scatter the coalho cheese cubes over the top, replace the lid, and let rest for 5 minutes—the residual heat will slightly melt the cheese.
- 10
Finely chop the cilantro and chives. Gently fold them in with a fork to fluff the rice without crushing it. Adjust seasoning and serve immediately in the pot, family-style.
💡 Chef's Tip
The secret to Baião de Dois lies in the bean cooking liquid: it gives the rice its characteristic golden color and depth of flavor. Never replace it with plain water. For cheese with a slight char, sear the coalho cubes in a very hot skillet for 1 minute before placing them on the rice—you will achieve an unforgettable crispy-yet-melting contrast.
