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Baião de dois with vegetables, beans and rice, served with fresh coriander
Colourful Brazilian rice and bean stir-fry

Baião de dois with vegetables

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Baião de dois is the pride of Brazil's northeast region, the perfect marriage of rice and beans, named after the local dance (baião). This dish is a 'dance for two' on the plate. Although traditionally made with dried meat, this vegetable version emphasises freshness, where the tropical scent of coconut oil binds the earthy beans and crisp vegetables.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Two saucepans (for cooking rice and beans)
  • Large frying pan or wok
  • Wooden spoon
  • Knife and chopping board

Instructions

1 ✓

Cook the pre-soaked beans in salted water until tender, but ensure the grains stay whole. At the same time, cook the rice, then drain both.

Tip: Don't throw away all the bean water; the tasty starch will help bind the dish. (Starch gelatinisation).
2 ✓

Prepare the vegetables: finely chop the onion and garlic, and dice the tomatoes and deseeded pepper into equal cubes.

Tip: Uniform pieces guarantee everything cooks evenly and has a pleasant bite.
3 ✓

Heat the coconut oil in a large frying pan and sauté the onion until translucent, then add the garlic in the last minute.

Tip: The high heat tolerance and distinctive aroma of coconut oil give the dish its tropical character.
4 ✓

Toss the pepper and tomato into the pan. Fry on high heat for a few minutes until the tomato juice evaporates and the vegetables catch slightly.

Tip: Rapid frying caramelises the sugars in the vegetables, giving a deeper flavour base. (Maillard reaction).
5 ✓

Fold the vegetable base together with the cooked rice and beans. Season with salt, pepper, and cumin.

Tip: The earthy flavour of cumin bridges the gap between the beans and the fresh vegetables.
6 ✓

Warm everything together over low heat for 5-10 minutes to let flavours meld, then stir in fresh coriander before serving.

Tip: The rice absorbs the vegetable, spicy juices at this stage.

Recipe FAQ

Can I use tinned beans?
Yes, you can save time. Just rinse thoroughly before use.
What if it's too dry?
Stir in a little of the bean cooking water, it makes it juicier and tastier.
What rice should I use?
Long grain white rice is best as it stays fluffy and doesn't stick together.

Ingredients

  • 250 g Long grain white rice
  • 200 g Dried black-eyed beans
  • 1 whole Red onion
  • 3 cloves Garlic
  • 2 whole Tomatoes
  • 1 whole Green pepper
  • 2 tbsp Coconut oil
  • 1 tbsp Fresh coriander
  • 1 tsp Salt
  • 1 pinch Ground black pepper
  • 1 tsp Ground cumin