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Baião de dois with sausage, mixture of rice and beans
Hearty plate of Baião de Dois speckled with black-eyed peas and smoky sausage

Baião de Dois with Sausage

Author: Flavelo
Recipes Main Courses Quick Meals
Baião de Dois (Dance of Two) is an iconic dish of Northeast Brazil (Nordeste), symbolising the perfect marriage of rice and beans. Originally an inventive dish for times of drought, cooking everything in one pot so nothing went to waste. Rice cooked in bean broth absorbs the colour and flavour of the beans, while the fat from the sausage (Calabresa) permeates everything. This is not a side dish, it's a complete, filling main course!
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Large saucepan or frying pan with lid
  • Knife and chopping board

Allergen Information

⚠️ Cereals containing gluten (if in sausage)
⚠️ Sulphur dioxide (if in sausage)

Instructions

1 ✓

If using dry beans: soak overnight, then boil in salted water until tender. Drain, but definitely keep the liquid (approx. half a litre)! If using tinned, rinse them.

Tip: The texture of fresh cooked beans is better, but tinned is much quicker. If using tinned, use stock for the rice.
2 ✓

Slice or dice the sausage. Fry in the oil in the pan until red, letting it release its fat.

Tip: This spicy fat will be the flavour base of the dish.
3 ✓

Add the chopped onion and pepper to the sausage. Sauté in the sausage fat until translucent, then add crushed garlic at the end.

Tip: The sweetness of the pepper and aroma of the onion balance the intense salty taste of the sausage.
4 ✓

Pour in the raw rice and fry for 1-2 minutes until grains are pearly.

Tip: Toasting the rice seals starch on the surface of the grains, so the result is fluffier, not sticky.
5 ✓

Stir in the cooked beans, then pour over the hot bean broth (or stock). Season with salt and pepper.

Tip: Hot liquid is important so the pan doesn't cool down and the rice starts cooking immediately.
6 ✓

Cover and cook over low heat for approx. 15-20 minutes until rice is tender and absorbs the liquid. Let rest covered for 5 minutes before serving.

Tip: During resting the steam distributes evenly and the rice finishes steaming itself.

Recipe FAQ

Why use the bean cooking water?
This is the soul of the dish. Bean broth is full of flavour and starch, which 'creams' the rice, similar to a risotto but with a fluffier texture.
What beans should I use?
Traditionally 'feijão de corda' (black-eyed peas/cowpeas) should be used, but here white beans or pinto beans are the best substitute.

Ingredients

  • 200 g Rice (long grain)
  • 200 g Dried white beans (or 400g tinned)
  • 300 g Smoked sausage (e.g. Chorizo style)
  • 1 head Onion
  • 3 cloves Garlic
  • 1 pc Bell pepper or green pepper
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 tbsp Olive oil
  • 500 ml Bean cooking water (or vegetable stock)