{"id":12997,"date":"2025-10-23T14:35:09","date_gmt":"2025-10-23T17:35:09","guid":{"rendered":"https:\/\/espaconatelie.com.br\/?p=12997"},"modified":"2025-10-23T14:40:38","modified_gmt":"2025-10-23T17:40:38","slug":"rascunho-automatico","status":"publish","type":"post","link":"https:\/\/espaconatelie.com.br\/en\/rascunho-automatico\/","title":{"rendered":"Creamy Bai\u00e3o de Dois: The Northeastern Classic"},"content":{"rendered":"\n\n
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Few dishes capture the soul and flavor of Brazil\u2019s Northeast as well as Bai\u00e3o de Dois<\/strong>. This perfect combination of rice and beans<\/strong>, with touches of cured beef, cheese, and seasonings, is a true symbol of regional cuisine. More than a simple meal, Bai\u00e3o de Dois<\/strong> is a portrait of creativity, unity, and tradition \u2014 a dish born from simplicity that won over the entire country.<\/p>\n\n\n\n\n

Its origin goes back to the northeastern backlands, when people needed to make the most of what they had. Mixing rice and beans was a smart way to avoid waste and ensure nourishment. Over time, this combo gained new ingredients, flavors, and even gourmet versions. Today, Bai\u00e3o de Dois<\/strong> appears both on humble countryside tables and in Brazil\u2019s most sophisticated restaurants.<\/p>\n\n\n\n\n

Below, you\u2019ll learn how to make Bai\u00e3o de Dois<\/strong> in a simple, creamy, and authentic way, with precious tips to achieve that farmhouse flavor everyone loves.<\/p>\n\n\n\n\n

Creamy Bai\u00e3o de Dois Recipe<\/strong><\/h2>\n\n\n\n\n

Ingredients<\/strong><\/h3>\n\n\n\n\n
    \n
  • 1 cup of feij\u00e3o-verde (fresh cowpea)<\/strong> or fradinho beans (black-eyed peas)<\/strong><\/li>\n\n\n\n\n
  • 1 bay leaf<\/strong><\/li>\n\n\n\n\n
  • Salt to taste<\/li>\n\n\n\n\n
  • 1 cup of white rice<\/strong><\/li>\n\n\n\n\n
  • 2 tablespoons chopped onion<\/strong><\/li>\n\n\n\n\n
  • 2 cloves of garlic, crushed<\/strong><\/li>\n\n\n\n\n
  • 150 g diced bacon<\/strong><\/li>\n\n\n\n\n
  • 200 g of carne de sol<\/strong> (salt-cured beef) or desalted jab\u00e1, cut into small pieces<\/strong><\/li>\n\n\n\n\n
  • 1 calabrese sausage<\/strong>, sliced<\/li>\n\n\n\n\n
  • \u00bd green bell pepper, chopped<\/strong><\/li>\n\n\n\n\n
  • 1 pimenta-de-cheiro<\/strong> (Brazilian fragrant chili) (optional)<\/li>\n\n\n\n\n
  • 1 small tomato, chopped<\/li>\n\n\n\n\n
  • 1 teaspoon Bahian seasoning<\/strong><\/li>\n\n\n\n\n
  • \u00bd teaspoon sweet paprika<\/strong><\/li>\n\n\n\n\n
  • \u00bd teaspoon cumin<\/strong><\/li>\n\n\n\n\n
  • \u00bd teaspoon annatto (colorau)<\/strong><\/li>\n\n\n\n\n
  • \u00bd cup of hot water<\/strong> to create the pan sauce<\/li>\n\n\n\n\n
  • 1 cup of queijo coalho, cubed<\/strong> or shredded mozzarella<\/strong><\/li>\n\n\n\n\n
  • Chopped cilantro and scallions<\/strong> to taste<\/li>\n\n\n\n\n
  • Brown butter (manteiga de garrafa)<\/strong> for finishing<\/li>\n<\/ul>\n\n\n\n\n

    How to Make It<\/strong><\/h3>\n\n\n\n\n
      \n
    1. Cook the beans<\/strong>
      Place the feij\u00e3o-verde, salt, and bay leaf in a pressure cooker.
      Cook for about 10 minutes<\/strong> after it comes to pressure.
      Drain and reserve some of the cooking liquid.<\/li>\n\n\n\n\n
    2. Fry the bacon<\/strong>
      In a large pot, add the bacon and fry until nicely browned.
      Remove and reserve, leaving the fat in the pot.<\/li>\n\n\n\n\n
    3. Saut\u00e9 the meats<\/strong>
      In the bacon fat, add the desalted, chopped carne de sol.
      Saut\u00e9 until browned.
      Add the calabrese sausage and keep stirring until lightly caramelized.<\/li>\n\n\n\n\n
    4. Add the aromatics<\/strong>
      Add the chopped onion, crushed garlic, bell pepper, and pimenta-de-cheiro.
      Saut\u00e9 until the vegetables soften and release their aroma.<\/li>\n\n\n\n\n
    5. Incorporate the rice<\/strong>
      Add the raw rice and mix well so it\u2019s coated with the seasonings and meat drippings.<\/li>\n\n\n\n\n
    6. Cook with the beans<\/strong>
      Stir in the cooked beans with a bit of their broth.
      Season with Bahian seasoning, paprika, cumin, and annatto.
      Cook until the rice is tender and the liquid has almost evaporated.<\/li>\n\n\n\n\n
    7. Finish the dish<\/strong>
      Add the cubed queijo coalho and the reserved bacon.
      Fold gently so you don\u2019t break the grains.
      Drizzle with manteiga de garrafa and sprinkle with chopped cilantro and scallions.
      Cover the pot for 5 minutes<\/strong> to melt the cheese.<\/li>\n\n\n\n\n
    8. Serve<\/strong>
      Serve Bai\u00e3o de Dois<\/strong> piping hot, with the cheese melting and an irresistible aroma.
      Pair with farofa, carne de sol in butter, or fried banana.<\/li>\n<\/ol>\n\n\n
      \"baiao<\/figure>\n\n\n\n

      Golden Tips<\/strong><\/h2>\n\n\n\n\n