Arroz com Feijão Carioca (Everyday Rice and Beans)

Method

1. 1

   In a saucepan, warm 1 tbsp of the oil and toast the rinsed rice with half the garlic for 1 minute, stirring, until the grains turn translucent at the edges.

2. 2

   Add 600ml water and a pinch of salt, bring to a boil, then cover, drop to the lowest simmer, and cook undisturbed 15 minutes.

   💡 Lift the lid as little as possible — every peek lets out steam the rice needs.

3. 3

   Meanwhile, in a separate pot, cook the bacon in the remaining oil over medium heat until crisp and its fat has rendered, about 4 minutes.

4. 4

   Add the remaining onion and garlic and soften 4 minutes, scraping up any browned bits.

5. 5

   Tip in the beans with a splash of their canning liquid and the bay leaves; bring to a simmer and cook 12 minutes.

   💡 Mash a spoonful of beans against the side of the pot and stir back in — it thickens the broth without any flour.

6. 6

   Season the beans with salt and pepper and discard the bay leaves.

7. 7

   Fluff the rice with a fork.

8. 8

   Serve the rice and beans side by side on the plate, ladling the beans generously so their broth soaks into the rice, and scatter with spring onion.