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chef's baião de dois
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
5 servings
Christhian Miranda
@sulgastronomia- Ingredients
- Recipe
- Pork shank or shoulder in cubes200 g
- Pepperoni or smoked sausage200 g
- Diced Bacon100 g
- Chopped Garlic2 unit(s)
- Chopped small onion1 unit(s)
- Coalho cheese cubes150 g
- String beans400 g
- Rice2 cup
- Salt to taste
- In a pressure cooker, add water a little more than half, add the beans and half a tablespoon of salt
- When you get pressure, cover the pan and leave for 25 minutes. Then remove the pressure and check that the beans are al dente.
- In a pan, add a drizzle of olive oil and fry the shank or shoulder, the sausage and the bacon (cut into cubes). After frying, keep it in a container
- In the same pan that fried the meats, fry 1 clove of garlic and half an onion until they are golden, then add the meats that were in the container and let them fry a little more and set aside
- In another pan, add a drizzle of olive oil and fry 1 clove of garlic and half an onion until golden
- Add two cups of rice, salt to taste and let it fry. Add water (the same water that cooked the beans) so that it is two fingers above the rice
- Put it on a low heat and when the water dries up and the rice is cooked, turn off the pan.
- In a frying pan, fry the coalho cheese (cut into cubes) until it gets a crust (no oil needed)
- In the pan where the meats are, add the cooked rice and beans (only the grains) and mix well
- Finally, add the rennet cheese, finish with the chopped green smell and let it warm up a little more and bon appétit.
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