Baião de Dois Nordestino
The iconic Northeastern Brazilian one-pot of rice and cowpeas (feijão-de-corda) cooked together with sun-dried beef, coalho cheese, and fresh coriander — comfort food from Ceará.
📅January 18, 2026
15mPrep
45mCook
4Servings
⭐ 4.8Rating
🥗Nutrition Facts (per serving)
Protein 24%Fat 27%Carbs 49%
460kcalCalories
28gProtein
14gFat
56gCarbs
8gFiber
Ingredients
👥4
- 300 glong-grain rice
- 400 gcanned cowpeas (feijão-de-corda) drained
- 200 gsun-dried beef (carne de sol) diced
- 150 gcoalho cheese cubed
- 150 gonion diced
- 3 wholegarlic cloves minced
- 20 gfresh coriander
- 30 gbutter
- 600 mlchicken stock
Instructions
- Soak carne de sol in cold water for 2 hours to remove excess salt; dice and sear until browned.
- Sauté onion and garlic in butter until golden; add carne de sol.
- Add rinsed rice; stir to coat for 2 minutes.
- Pour in hot chicken stock; bring to a boil, then reduce heat, cover, and cook 15 minutes.
- Stir in cowpeas; cook another 5 minutes until rice is fluffy.
- Fold in coalho cheese and coriander; rest 5 minutes before serving.
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