Arroz com Feijão à Brasileira e Farofa

One of the most iconic side dishes in Brazilian cooking. Fluffy rice, cooked in an aromatic base of sautéed onion and garlic, pairs perfectly with creamy beans enriched with smoked bacon. To finish, traditional Brazilian farofa adds texture and flavor.

Ingredients

For the rice

• 400 g (about 14 oz) Caçarola long-grain rice (arroz agulha)
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 1 bay leaf
• 2 tablespoons Gallo Victor Guedes olive oil
• 800 ml (about 3⅓ cups) hot water
• Salt, to taste

For the beans

• 500 g (about 1.1 lb) Camil beans, cooked beforehand
• 150 g (about 5 oz) bacon or smoked pork belly
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 2 bay leaves
• 2 tablespoons Gallo Victor Guedes olive oil
• 300 ml (about 1¼ cups) water or bean cooking liquid
• Salt, to taste
• Black pepper, to taste

To finish

• 150 g (about 5 oz) Yoki traditional farofa (toasted cassava flour)

Shop the ingredients for this recipe

Preparation

1. Make the base for the rice: In a pot, heat a generous drizzle of Gallo Victor Guedes olive oil. Add the chopped onion, the garlic and the bay leaf. Sauté over medium heat until the onion is soft and lightly golden.
2. Cook the rice: Add the Caçarola rice to the pot and stir well for 1 to 2 minutes so the grains absorb the flavors. Add the hot water, season with salt and bring to a boil. Lower the heat, cover and cook for about 12 to 15 minutes, until the rice has absorbed the water and is fluffy. Remove from the heat and let it rest, covered, for 5 minutes. Fluff the grains with a fork before serving.
3. Cook the bacon: Cut the bacon or smoked pork belly into small cubes. In a pot, add a drizzle of Gallo Victor Guedes olive oil and the bacon. Fry until well browned and caramelized, releasing its fat and all its flavor.
4. Make the base for the beans: In the same pot, add the chopped onion, the garlic and the bay leaves. Sauté well in the bacon fat until the onion is soft and lightly caramelized.
5. Cook the beans: Add the cooked Camil beans along with some of their water or cooking liquid. Season with salt and pepper and simmer over low heat for about 10 to 15 minutes so the flavors come together. For a creamier broth, lightly mash a small amount of beans against the side of the pot and stir again. The result should be tender beans in a rich, creamy and flavorful sauce.
6. Finish and serve: Serve the fluffy white rice with the creamy bacon beans. Finish with a generous serving of Yoki traditional farofa, which adds a crunchy texture and a flavor typical of Brazilian cooking.

Tip

Stirring the rice well in the sautéed base before adding the hot water is what keeps the grains fluffy and separate. For the beans, mashing a small portion against the side of the pot thickens the broth naturally, no flour needed.

Brazilian rice and beans with farofa, the way it should be.