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Brazilian rice and beans.

woodsman

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Brazilian rice and beans:

This recipe was taught to me by a close friend from Brazil, he and I trained jiujitsu together for many years. Often he would come to my home and always wondered why I never offered rice and beans with the BBQ or dinner. Please excuse the non exact measurements, I never really bothered to break it down into recipe form, but it really doesn't matter it’s very easy.

Ingredients needs:

I-large onion ( medium to fine chop and separated 3/4 to 1/3)
5-garlic cloves (medium to fine chop separated 3/4 to 1/3)
2-medium to small Ham bones ( you can substitute a fatty piece of ham for this, or use both)
2 or 3 bay leaves
Herb blend mix-(Italian seasoning blend, a dash or two)
1-tablespoon corn starch for a thickening slurry
Chicken stock-enough to cover the amount of beans, bones to a soup like consistency.
Salt&Pepper
Dried hot pepper flakes-(a few dashes)

(Beans)

I use one large tin of kidney beans, one large tin of black beans and one small or regular tin of black beans. ( please excuse the lack of measurement but I’m sure you get it.

Preparing the beans, In a pot sauté the 3/4 portions of garlic and onion with some oil or butter until soft and fragrant, season well with S&P. Add in the bones or ham pieces or both. Add In the herb blend and hot pepper flakes and stir for about two minutes. Add in the well rinsed beans and stir and let cook for about one to two minutes. Re-season with S&P and then add the chicken stock to cover ( soup consistency) don’t forget to add in the bay leaves at this point. Bring to a boil for a few minutes then reduce to a medium simmer for at least an hour. Before serving thicken with the corn starch slurry to you're liking.

Rice:

I use the basic long grain white rice, sauté the remaining garlic and onion then add the rice and water/stock, I use a 50/50 mixture for my rice. I also don’t measure the water, I use the finger gauge, up to the first knuckle on the index finger above the rice. I bring it up to a boil for two minutes cover and set aside off heat for 30 minutes.


Notes:

I often serve this with a ham steak and fried plantains, or chop a ham steak up and add it to the beans to make it a full meal.
 
Brazilian rice and beans:

This recipe was taught to me by a close friend from Brazil, he and I trained jiujitsu together for many years.
Was his name Gracie? ;)

My ex-GF was part Cuban and her grandma always had rice and beans on the stove at their house 24/7 and she said I always turned her on when I was eating. Needless to say I was almost always at her house.
 
Was his name Gracie? ;)

My ex-GF was part Cuban and her grandma always had rice and beans on the stove at their house 24/7 and she said I always turned her on when I was eating. Needless to say I was almost always at her house.

We always have beans and rice cooking or ready to eat. They're the two basic staples I would never get tired of.
 
Was his name Gracie? ;)

My ex-GF was part Cuban and her grandma always had rice and beans on the stove at their house 24/7 and she said I always turned her on when I was eating. Needless to say I was almost always at her house.

No, not with the Gracie family, but I was one of very few Americans back in the day that got excepted into the Brazilian top team or had my ranking even recognized.

You are correct it’s always on the stove, the bean mixture is like a condiment, always on the table and always served.
 
We always have beans and rice cooking or ready to eat. They're the two basic staples I would never get tired of.

Can I head over to your house right now? ;)
 
Was his name Gracie? ;)

My ex-GF was part Cuban and her grandma always had rice and beans on the stove at their house 24/7 and she said I always turned her on when I was eating. Needless to say I was almost always at her house.

grandma said you always turned her on when you were eating and you were almost always at her house?

pewwww
 
I went out to eat Brazilian once but the only thing on the menu was shaved beaver.
 
I went out to eat Brazilian once but the only thing on the menu was shaved beaver.


Thanks for your quality impute on this-non controversial thread about rice and beans.
 
here is a southern low country recipe that is not that different from your black beans and rice concoction:

hoppin' johns

1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more (HOT - NEVER COLD) water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
 
the recipe i cannot find is for mulligatawny soup
can't get the seasonings right
so if anyone in this thread knows of a good recipe, please share it
 
OP, your dish is called feijoada in Brazil and is a true Brazilian staple. Change the ham to andouie sausage and few more ingredients and you have New Orleans style red beans and rice. Here is the Cuban dish called Christianos y Moros (Christianos are the white rice kernels and moros are the black beans.)

2 packages of black turtle beans
4 large onions, chopped
2 green bell peppers, chopped
2 large jars of pimiento
1 head of garlic (head not clove)
1/2 cup olive oil
4 bay leaves
salt and pepper to taste

soak the beans overnight. Next day put them in a big stock pot and fill with water to just cover the beans. Add the bay leaves, salt and pepper and put the beans to boil. In a large saute pan put the sofrito (onion, peppers, pimiento and garlic) along with the olive oil and saute for about 5 minutes or so to combine the flavors. Put the contents of the saute pan in the bean pot, lower to a simmer and cook for 4 hours. Serve over long grain white rice.

This is enough to feed a boy scout troop. Either reduce the recipe or put the left overs in continers for freezing.
 
the recipe i cannot find is for mulligatawny soup
can't get the seasonings right
so if anyone in this thread knows of a good recipe, please share it

Here is a recipe that isn't too complex.
 
Here is a recipe that isn't too complex.

thank you!

easy is preferred. but complex is fine if it has great flavor


appreciate the source
 
I'm preferential to my Cajun red beans and rice recipe. I like the Latino black beans and rice well enough, but I like all of the things that go into Cajun red beans and rice.
 
Last edited:
grandma said you always turned her on when you were eating and you were almost always at her house?

pewwww

My thought exactly when I read that... PoS you've got some explaining to do. :lol:
 
here is a southern low country recipe that is not that different from your black beans and rice concoction:

hoppin' johns

1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more (HOT - NEVER COLD) water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.



Oh HAIL yes... dammit, Bubba, now I got to run out and get me a jar of Hoppin' John... :D
 
I've spent about one year of the past three years in Sao Paulo. I hate rice and beans now. Picanha is great though. And caipirinhas.
 
thank you!

easy is preferred. but complex is fine if it has great flavor


appreciate the source

My wife is on her way to the supermarket this morning. I asked her bring some granny smith apples and chicken breasts so I can try the Drummond recipe. I'll let you know how it goes.
 
thank you!

easy is preferred. but complex is fine if it has great flavor


appreciate the source

I made the Drummond mulligatawny soup recipe for dinner this evening. It isn't exactly traditional but it is very tasty. It is nice to have the spicy base of curry and cayenne softened with the chunks of apple. Since the apples my wife brought were small, I used two of them. I didn't measure the chicken stock, I just used a box of the Swanson broth (48oz). Next time I will add more chicken, raise the flour to 1/3 cup and cut the cayenne in half. It was a bit watery for a cream soup for my preference but that is probably because I used more stock than recommended. Give it a shot. I think you will like it. My food fussy wife liked it a lot.
 
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