Feijão CariocaEveryday Pinto Beans
The Central states daily staple.
The daily legume staple across Central and Southeastern Brazil, Feijão Carioca uses speckled pinto beans pressure-cooked and tempered with garlic, onion, and lard.
Ingredients
- 400 g Dry Pinto Beans (Feijão Carioca) — Legume Starch Base
- 1.6 L Cold Water — Cooking Liquid
- 1 leaf Dried Bay Leaf — Herbal Aromatic
- 30 ml Pork Lard or Vegetable Oil — Tempering Lipid Base
- 20 g Fresh Garlic (Minced) — Primary Aromatic
- 80 g Yellow Onion (Finely Diced) — Aromatic Base
- 8 g Fine Sea Salt — Seasoning
Method
- Soak pinto beansSoak pinto beans in cold water for 8 hours; drain
- Place beans, 1.6Place beans, 1.6 liters of water, and bay leaf into a pressure cooker
- Cook under highCook under high pressure (15 psi) for 25 minutes, then release pressure naturally
- Heat lard orHeat lard or oil in a skillet over medium heat
- Add garlic andAdd garlic and onions, sautéing until light golden
- Add two ladlesAdd two ladles of cooked beans to the skillet and mash thoroughly with a spoon to form a thick paste
- Stir the temperedStir the tempered paste back into the main bean pot
- Add salt andAdd salt and simmer uncovered over low heat (90°C) for 10 minutes until the broth thickens into a creamy tan sauce around the whole beans
Questions
How long does Feijão Carioca take?
About 8 hours of prep and 25 minutes of cooking — 8 hours 25 minutes total, yielding several servings.
What is the difference between carioca and black beans?
Carioca is the speckled brown everyday bean of most of the country; black beans anchor feijoada and the South-Rio table. Cooked identically, with the same refogado finish.
Do I have to soak?
Not with a pressure cooker (add 10 minutes). Soaking overnight gives a creamier skin in a regular pot and shortens the cook by half.