Brazilian Baiao de Dois

More sharing options

Share on Twitter

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 290.5

Total Fat: 11.7 g
Cholesterol: 33.2 mg
Sodium: 172.4 mg
Total Carbs: 31.9 g
Dietary Fiber: 6.3 g
Protein: 17.0 g

View full nutritional breakdown of Brazilian Baiao de Dois calories by ingredient

Introduction

This is a typical noon-meal dish found all over Brazil. I make it the way many people do in the Northeast, especially in the state of Ceara. It's a poor man's dish that has been fancied up and served in many restaurants. I like to make it with no meat and serve it on our Meatless Mondays. I'm sharing my simple recipe and adding optional ways at the bottom to spice it up! Sprinkle a little ground cumin for some extra taste and add some chopped fresh cilantro on top before serving! This is a typical noon-meal dish found all over Brazil. I make it the way many people do in the Northeast, especially in the state of Ceara. It's a poor man's dish that has been fancied up and served in many restaurants. I like to make it with no meat and serve it on our Meatless Mondays. I'm sharing my simple recipe and adding optional ways at the bottom to spice it up! Sprinkle a little ground cumin for some extra taste and add some chopped fresh cilantro on top before serving!

Minutes to Prepare: 45

Minutes to Cook: 45

Number of Servings: 8

Ingredients

Fresh crowder peas, 2 cups

White Rice, long grain, 2 cups

Soy protein, 1/4 cup

Sour Cream, reduced fat, 1/2 cup

Bay leaf, 3 leaves

Goat Cheese, Hard, 100 grams, cubed

Mozzarella Cheese, part skim milk, 200 grams, shredded

Garlic, 3 cloves, minced

Chopped cilantro

Ground cumin

Directions

Cook the crowder peas in just enough water to cover them, with 1 bacon bouillon cube, 3 basil leaves, soy protein, and garlic. I do mine in a pressure cooker on low heat for about 10 minutes after it has reached full pressure at high heat. If you are using a regular pot count on more time and cook until the beans are tender enough to eat, possibly 45 minutes. In the meantime start your rice cooking in a separate pan according to the directions on the package. (In some parts of Brazil people cook the rice in the same pan as the beans using the broth from the beans. In the Northeast, I've seen people cooking the beans and rice separately and then mixing them at the end. I prefer to do it that way, but have tried both methods.) When both items are fully cooked, drain most of the bean broth reserving the broth. Mix the beans and rice together in a large bowl with the cubes of goat cheese and sour cream (in Brazil I use 1 box of Nestle "creme de leite"). Place the mixture into an appropriate sized ceramic baking dish pressing down slightly. (If your mixture looks really dry add some of the reserved broth to make it look a little wetter before placing in ceramic casserole dish.) Top with mozzarella cheese and place in a heated oven just long enough to melt cheese. Serve!

Variations:

Add 1/4 cup cooked bacon cubes
Add 1/4 cup cubed chorizo sausage (lightly fried and drained first)
Make a fresh salsa (vinagrete) with tomatoes, onions, and peppers with a sprinkle of lemon juice and vinager to serve along side.
Buy a bag of Farofa Pronta from your local Brazilian bodega to sprinkle on top.
Serve as a side with lots of grilled meats.

p.s. I answer all questions sent my way! Send me a Spark Mail or put your question in a comment below.

Thanks!

Number of Servings: 8

Recipe submitted by SparkPeople user AM.GIRLINBRAZIL.