Baião de Dois

  |   Posted: February 28, 2020

Baião de Dois [buy-OHWN juh DO-ees] is popular in the northeastern part of Brazil, especially in rural areas, where the simple ingredients of rice and beans are easily accessible. Some cooks add dried beef, cooked bacon, sausage, cheese or kitchen leftovers to this easy, versatile dish.

Yield: 3 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

  • 1 cup medium-grain white rice 
  • 4 tbsp. cooking oil 
  • 3 cloves garlic, diced 
  • 1 medium onion, coarsely chopped 
  • ½ tsp. salt 
  • 2 (15-oz) cans black-eyed peas, drained and rinsed 
  • ¼ cup fresh cilantro, chopped

Directions

  1. Cook rice according to package directions. 
  2. In separate pan, heat oil over medium-high heat. Add garlic, onion and salt, and cook about 3-4 minutes until onions are translucent. Stir in the cooked rice. 
  3. Add black-eyed peas. Cover pan and let cook 3-4 minutes, or until black-eyed peas are heated through. Remove from heat, stir in cilantro and serve.

Baião de Dois [buy-OHWN juh DO-ees] is popular in the northeastern part of Brazil, especially in rural areas, where the simple ingredients of rice and beans are easily accessible. Some cooks add dried beef, cooked bacon, sausage, cheese or kitchen leftovers to this easy, versatile dish.

Yield: 3 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

  • 1 cup medium-grain white rice 
  • 4 tbsp. cooking oil 
  • 3 cloves garlic, diced 
  • 1 medium onion, coarsely chopped 
  • ½ tsp. salt 
  • 2 (15-oz) cans black-eyed peas, drained and rinsed 
  • ¼ cup fresh cilantro, chopped

Directions

  1. Cook rice according to package directions. 
  2. In separate pan, heat oil over medium-high heat. Add garlic, onion and salt, and cook about 3-4 minutes until onions are translucent. Stir in the cooked rice. 
  3. Add black-eyed peas. Cover pan and let cook 3-4 minutes, or until black-eyed peas are heated through. Remove from heat, stir in cilantro and serve.

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