Classic Brazilian Rice & Beans

The heart of every Brazilian kitchen. Simple, nutritious, and absolutely delicious — this is the meal that raised generations. Serve with a squeeze of lime for that extra special touch Chef Pinto swears by.

Servings: 4 | Soak: 12h | Prep: 15 min | Cook: 45 min

Ingredients — Beans

• 2 cups carioca beans (or pinto beans)
• 4 cups water (for soaking)
• 6 cups water (for cooking)
• 2 bay leaves
• 1 onion, finely chopped (half for beans, half for rice)
• 2 garlic cloves, finely chopped
• 4 tbsp olive oil (divided)
• Salt and freshly ground black pepper, to taste

Ingredients — Rice

• 2 cups white rice
• 4 cups boiling water
• 1 bay leaf
• 1 tsp salt

Instructions — Beans

1. Place beans in a colander and rinse under cold running water. Transfer to a large bowl and cover with 4 cups of water. If any beans float, discard them. Cover and let soak for 12 hours, changing the water once. Trust Chef Pinto on this one — soaking is absolutely worth it. Your stomach will thank you.
2. Discard the soaking water. Transfer beans to a pressure cooker, cover with 6 cups of water, and add bay leaves. Seal the lid, bring to high heat. Once the valve whistles, reduce to low heat and cook for 10 more minutes. Turn off heat and wait for all steam to release naturally.
3. Heat a skillet over low heat. Add 2 tbsp olive oil and half the chopped onion. Season with a pinch of salt and saute for about 3 minutes. Add garlic and stir for 1 more minute. Add 2 ladles of cooked beans with some broth. Mash the beans with a spatula — this trick creates a natural thickener for a creamy, rich broth.
4. Transfer the mashed bean mixture back into the pot. Season with salt and pepper, stir well, and cook uncovered over low heat for 10 more minutes until the broth reaches your desired consistency. Stir occasionally to prevent sticking.

Instructions — Rice

1. Bring 4 cups of water to a boil in a kettle and keep warm.
2. In a medium saucepan over low heat, add remaining 2 tbsp olive oil and the other half of the chopped onion. Saute for 2 minutes until softened. Season with a pinch of salt and add the bay leaf.
3. Add the rice and stir well for about 1 minute, coating every grain with oil — this is the secret to perfectly fluffy, separate grains. Pour in the boiling water, add 1 tsp salt, stir once, and increase heat to medium. Do not stir again.
4. Once the water starts to dry and reaches the level of the rice (about 7 minutes), reduce heat to low and partially cover. Cook until all water is absorbed, about 8 more minutes.
5. Turn off heat and keep fully covered for 5 minutes. Then fluff with a fork and serve hot alongside the beans.

Chef Pinto’s Tips

• Soaking the beans for 12 hours is non-negotiable — it reduces cooking time and prevents bloating. Change the water once during soaking.
• The mashed bean trick (refogado) is what separates homemade Brazilian beans from everything else. Don’t skip it.
• Serve with a squeeze of fresh lime over the beans — trust the process.
• To freeze beans: use freezer bags laid flat to save space. Fill glass jars only 3/4 — beans expand when frozen. Shelf life: 3 months.
• To freeze rice: reheat in the microwave, breaking up the grains with a fork every minute. Shelf life: 3 months.