The everyday Brazilian duo: garlic-scented white rice and beans simmered with bay leaf, served together in a generous bowl. Simple, nourishing, deeply comforting.
Ingredients
- 250 g dried black beans
- 300 g long-grain white rice
- 80 g smoked bacon
- 1 piece yellow onion
- 4 cloves garlic
- 2 leaves bay leaves
- 3 tbsp sunflower oil
- 1.5 l water
- to taste fine salt
- to taste ground black pepper
- 0.25 bunches flat-leaf parsley
Method
- Soak the beans ahead of time in a large volume of cold water, then rinse them until the water runs clear.
- Place the beans in a pot with fresh water and the bay leaf, bring to a simmer, then cook gently until they are tender but still intact.
- While the beans cook, sauté the smoked bacon in a sauté pan with a little oil until golden and its aroma develops.
- Add a portion of the chopped onion and crushed garlic to the smoked bacon, then sweat until the onion becomes translucent and smells slightly sweet.
- Pour the cooked beans and a ladleful of their broth into the sauté pan, season with salt and pepper, then simmer until you get a shiny, slightly thickened brown sauce.
- Rinse the rice until the water is almost clear, then drain it thoroughly so it cooks into separate grains.
- In a saucepan, sauté the remaining onion and garlic in the oil until fragrant but not browned, add the rice, and toast it until slightly pearlescent.
- Cover the rice with hot salted water, cook over low heat with a lid until fully absorbed, then let rest off the heat until the grains are fluffy and distinct.
- Serve the white rice with the beans and their sauce ladled on top or alongside, then finish with chopped flat-leaf parsley.
Nutrition
Per serving
- Energy
- 652.5 kcal
- Protein
- 22.27 g
- Carbohydrate
- 99.76 g
- Fat
- 17.93 g
- Fibre
- 11.22 g
- Calcium
- 145.46 mg
- Iron
- 6.48 mg
- Magnesium
- 142.7 mg
