Baião De Dois

Baião de dois is a dish originating from the Brazilian state of Ceará, typical of the Northeast Region and parts of the North Region, such as Rondônia, Acre, Amazonas and Pará. It consists of a preparation of rice and beans, preferably Brazilian beans such as “feijão verde” or “feijão novo”. It is common to add queijo coalho. Dried meat is not added in Ceará. In Paraíba and in Pernambuco, there is a variant called rubacão, a dish that is very popular in the Sertão.

Products in the Kit:

GRO-BND4032   Feijao Seco Camil Carioca 1kg

GRO-RIC4921    Arroz Camil Branco Tipo 1 1kg

DAIC-MIX1707   Queijo Coalho Ipanema Rectangular 350g

CHA-CHR0328    Paio York Porminho 200g

Preparation

1. Leave the beans to soak the night before. The next day, cook it together with the meat broth and 2.5 liters of cold water.
2. Cover the pan and let it cook over low heat for approximately 1 hour
3. In another pan, brown the sausage, onion and garlic in oil. Add the coriander and rice and sauté well. Add the cooked beans, along with the broth. Mix well, cover the pan and let it cook until the rice is cooked, moist and has a creamy consistency.
4. Cover the rice with the cheese slices. Cover the pan again and let the steam melt the cheese.
5. Serve with fried or roasted sun-dried meat.

Ingredients

. 1/2 kg of green beans

. 2 meat broth tablets

. 1 clove of crushed garlic

. 1/2 tablespoon chopped coriander

. 150 g of coalho cheese, cut into thin slices

. 1 paio cut into slices

. 1 grated onion

. 3 tablespoons of oil

. 2 cups and 1/2 (tea) rice, washed and drained