May 22, 2012

Baião-de-Dois (Rice and Black-Eyed Peas)

Bacon, chorizo, and annatto flavor this northern Brazilian take on rice and beans. This recipe first appeared in our June/July 2012 issue along with Neide Rigo's story Passage to the Amazon.

Credit: James Oseland

SERVES 8–10

INGREDIENTS

2 tbsp. olive oil
8 oz. bacon, finely chopped
5 oz. chorizo, finely chopped
1 large yellow onion, minced
6 cloves garlic, minced
2 tsp. ground annatto seed (available at the Great American Spice Company)
Kosher salt and freshly ground black pepper, to taste
1 lb. dried black-eyed peas, soaked overnight, drained
2 ½ cups jasmine rice, rinsed

INSTRUCTIONS

Heat oil in an 8-qt. saucepan over medium-high heat. Add bacon and chorizo; cook until fat is rendered, about 12 minutes. Add onion; cook until soft, about 6 minutes. Add garlic; cook until golden brown, about 9 minutes. Add annatto, salt, and pepper; cook until fragrant, about 1 minute. Add peas and 5 ½ cups water; bring to a boil. Reduce heat to medium; cook, covered partially, until peas are tender, about 30 minutes. Add rice, reduce heat to low, and cook, covered, until rice is tender, about 15 minutes.

This article was first published in Saveur in Issue #148

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Ratings & Reviews (2)

by CARLOSDELVACA on 2012-09-22

This is a side dish? I served it as a main. Good, but I ended up putting some hot sauce no it. Request to the editors: when chorizo is an ingredient, could you specify whether it's dried or fresh? This would be fine with either (I used fresh), but it would be nice to know the original intent. Thanks.