Baião-de-dois with Smoky Sausage and Black Beans

Ingredients

• 2 cups (400g) long-grain white rice 2 cups (400g) long-grain white rice
• 1 cup (200g) black beans, cooked and drained 1 cup (200g) black beans, cooked and drained
• 1 lb (450g) smoky sausage, sliced 1 lb (450g) smoky sausage, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced sausage and cook until browned. Remove the sausage from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes, ground cumin, paprika, bay leaves, salt, and pepper to the pot. Stir well to combine the ingredients.
4. 4.
   Add the cooked black beans to the pot and stir to incorporate them into the mixture.
5. 5.
   Add the rice to the pot and stir to coat it with the vegetable and bean mixture.
6. 6.
   Pour enough water into the pot to cover the rice by about an inch. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. 7.
   Simmer the Baião-de-dois for about 20 minutes, or until the rice is cooked and the flavors have melded together.
8. 8.
   Remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
9. 9.
   Fluff the rice with a fork and remove the bay leaves.
10. 10.
    Serve the Baião-de-dois hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Smoky sausage — Choose a high-quality smoky sausage with robust flavors to enhance the dish. If you prefer a spicier version, opt for a sausage with a kick of heat.
• Black beans — If using canned black beans, make sure to rinse them thoroughly before adding them to the dish to remove excess sodium. If using dried black beans, soak them overnight and cook them until tender before incorporating them into the recipe.

Tips & Tricks

• For a smokier flavor, you can grill or pan-fry the sausage before adding it to the dish.
• If you prefer a milder taste, remove the seeds and membranes from the bell peppers before dicing them.
• Feel free to customize the spice level by adjusting the amount of paprika and adding chili powder or hot sauce to taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent drying out.
• Experiment with different types of sausage, such as chorizo or linguica, to add your own twist to the dish.

Serving advice

Serve the Baião-de-dois as a main course, accompanied by a side of crispy fried plantains and a fresh salad. It pairs well with a tangy vinaigrette or a squeeze of lime juice for added brightness.

Presentation advice

To enhance the presentation, garnish the Baião-de-dois with a sprinkle of fresh cilantro. Serve it in a colorful ceramic bowl or on a vibrant plate to showcase the beautiful blend of colors in the dish.