# Baião de Dois (Brazilian Rice with Black-Eyed Peas sans the Beef and Cheese) **Chef:** Sreya **Cookbook:** Authentic Brazilian Home Cooking **Potluck Date:** April 19, 2025 --- ## Recipe Baião de Dois (Brazilian Rice with Black-Eyed Peas, Beef and Cheese;) and Virado à Paulista (Pork Chops with Rice and Refried Beans;)—all featuring these beloved ingredients. BAIÃO DE DOIS (BRAZILIAN RICE WITH BLACK-EYED PEAS, BEEF AND CHEESE) YIELD: 4-6 SERVINGS FOR THE RICE 1 cup (200 g) long-grain white rice, rinsed 1 tbsp (14 g) clarified butter or ghee 1 medium yellow onion, finely chopped 4 cloves garlic, minced 1 tsp kosher salt ¼ tsp ground turmeric 1 ¾ cups (420 ml) hot water 1 bay leaf FOR THE BAIÃO DE DOIS 3 tbsp (42 g) clarified butter or ghee, divided 4 oz (113 g) slab bacon, diced 1 large red onion, finely chopped 4 cloves garlic, minced 1 cup (85 g) shredded carne seca or corned beef (see Notes) 1 (14-oz [397-g]) can black-eyed peas, drained Kosher salt and freshly ground pepper, as desired ½ cup (120 ml) low-sodium beef broth 5 oz (142 g) grilling cheese such as queijo coalho or halloumi, sliced ¼” (6 mm) thick ⅓ cup (21 g) chopped parsley or cilantro This is a hearty dish from the northeast of Brazil, consisting of rice, black- eyed peas (or feijão de corda), bacon, carne seca and cheese. It is a meal in itself, and while no accompaniments are necessary, it goes great with a side green salad, vinaigrette (Brazilian salsa) and fried yuca. The curious name comes from a typical folk dance called baião, which is danced in an intimate, close embrace. Here, the “two” (dois) are the rice and beans, coming together in a delicious baião that will have you begging for more! To make the rice, place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. Reserve. Heat the clarified butter in a saucepan over medium heat. Once hot, add the onion and sauté for 2 to 3 minutes, or until softened. Add the garlic and sauté for 1 minute, or until fragrant. Add the rice and sauté for 1 to 2 minutes, or until it starts clumping together. Stir in the salt and turmeric, and then pour in the hot water. Give it a good mix, add the bay leaf and bring to a boil. Cover, lower the heat and simmer for 15 minutes. Turn the heat off and crack the lid open slightly. Let it rest for 20 minutes, remove the bay leaf and then fluff the rice with a fork. Reserve. To make the baião de dois, in a large sauté pan, over medium heat, add 2 tablespoons (28 g) of the clarified butter. Once melted, add the bacon and cook for 2 to 3 minutes, or until beginning to turn golden. Stir in the red onion and sauté for 3 minutes, or until softened. Add the garlic and sauté for 1 minute so it releases its aroma. Add the carne seca, stirring to combine. Let it cook for 3 to 5 minutes, or until it begins to crisp up. Stir in the black-eyed peas, the cooked rice and a pinch of salt and pepper. Give it a good stir, and then pour in the beef broth. Cover, lower the heat to medium-low and cook for 5 minutes. Heat the remaining clarified butter in a nonstick skillet over medium heat. Add the sliced cheese in a single layer and allow it to cook for 2 minutes, without disturbing. Once the bottoms are golden brown, flip and cook the other side for 1 to 2 minutes, or until the slices get nicely golden. Remove to a cutting board and cut into cubes, reserving a few to use as a garnish. Stir the remaining into the baião de dois, along with the parsley. Taste and adjust seasoning as needed. Garnish with the reserved cheese and serve immediately. NOTES This dish is traditionally made with carne seca, but cooked corned beef can be used instead. If using corned beef, I recommend not only shredding but also chopping it so the strands are not too long. If using carne seca, you should desalt and cook it according to directions here. --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*