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

Name: Baião-de-Dois (Rice and Black-Eyed Peas)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 2 tbsp. olive oil; 8 oz. bacon, finely chopped; 5 oz. chorizo, finely chopped; 1 large yellow onion; 6 cloves garlic, minced; 2 tsp. ground annatto seed; Kosher salt and freshly ground black pepper, to taste; 1 lb. dried black-eyed peas, soaked overnight, drained; 2 1 ⁄ 2 cups jasmine rice, rinsed

Serves
serves 8-10

JAMES OSELAND

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.

Ingredients

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

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Instructions

Step 1

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.