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Loading...A beloved everyday staple across Brazil, this comforting plate pairs fluffy long-grain rice with creamy black beans simmered with smoky bacon, garlic, and bay leaf. Serve it alongside grilled meats, collard greens, or a simple salad for a traditional Brazilian meal that feels like home.
Prep Time15 mins
Cook Time60 mins
Total Time75 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 10 gFat
- 2.5 gSaturated Fat
- 58 gCarbs
- 9 gFiber
- 2 gSugar
- 14 gProtein
- 540 mgSodium
- 680 mgPotassium
- 70 mgCalcium
- 3.5 mgIron
- 8 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the beans
- 1 cup dried black beans, soaked overnight and drained
- 1 small onion, halved
- 2 garlic cloves, smashed
- 1 bay leaf
- 1 tsp salt, plus more to taste
- 6 cups water
For the rice
- 2 cups long-grain white rice, rinsed
- 3 1/2 cups warm bean cooking liquid or water
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp salt
For the refogado (flavor base)
- 4 oz smoked bacon or Portuguese linguiça, diced
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
Directions
- Combine the soaked black beans, halved onion, smashed garlic, bay leaf, and 6 cups water in a large pot. Bring to a boil, reduce the heat to low, cover, and simmer gently for 40 to 50 minutes until the beans are tender but not falling apart. Season with salt and let the beans rest, covered, for 10 minutes; reserve 3 1/2 cups of the cooking liquid.
- While the beans finish, prepare the rice. Heat the olive oil in a heavy saucepan over medium heat, add the chopped onion, and cook for 3 minutes until translucent. Stir in the garlic and cook for 30 seconds, then add the rinsed rice and stir to coat each grain.
- Pour in the warm bean liquid and salt, bring to a brisk boil, then immediately reduce the heat to the lowest setting. Cover tightly and cook undisturbed for 18 minutes; remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Meanwhile, make the refogado: in a large skillet, cook the diced bacon over medium heat for 5 minutes until the fat renders and the pieces turn crisp. Add the olive oil and chopped onion and cook for 4 minutes until soft and golden.
- Stir in the minced garlic, bay leaf, and black pepper and cook for 1 minute until fragrant. Add about 2 cups of the cooked beans along with a generous ladle of their broth and simmer for 5 minutes, mashing a few beans against the side of the pan to thicken the sauce into a creamy, brothy mixture.
- Spoon the rice onto a platter or shallow bowl, ladle the beans and their savory broth over or alongside, scatter the parsley on top, and serve hot with extra black pepper and a squeeze of lime if desired.
Cook’s Notes
- For the creamiest beans, mash a small ladleful against the pot wall while simmering; this releases their starch and thickens the broth naturally.
- Replace dried beans with two 15-oz cans of black beans (drained) to cut the cook time to about 15 minutes; use chicken broth in place of bean cooking liquid for the rice.
- Linguiça or Portuguese chouriço adds classic Brazilian smokiness, but thick-cut smoked bacon works beautifully and is easier to find outside Brazil.
- Always rinse the rice until the water runs clear to remove excess starch and keep the grains separate and fluffy.
- Leftovers keep refrigerated for up to 4 days; the flavors deepen overnight and the beans thicken into a porridge-style reheated dish Brazilians call 'tutu'.
