Baião de Dois

Name: Baião de Dois
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 cups long-grain rice; 1 cup green beans (feijão-verde) or black-eyed peas, cooked; 200g coalho cheese (or halloumi), cubed; 3 tbsp butter; 1 large onion, diced; 4 cloves garlic, minced; 200g dried beef (carne seca), soaked, boiled, and shredded; 4 cups water or bean broth; 1 bunch cilantro, chopped; 1 bunch green onions, sliced; Salt and pepper

Baião de Dois (bye-OWN deh DOYSH)

Rice and Beans with Cheese

⏱ Prep Time 50 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 424 kcal

A rustic, creamy dish of rice and beans cooked together with coalho cheese, butter, and herbs from the Brazilian northeast — sertanejo cowboy food at its most satisfying.

Nutrition & Info

Protein 16.0g

Carbs 54.0g

Fat 16.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

large heavy pot wooden spoon

Presentation Guide

Vessel: clay bowl

Garnishes: cilantro, green onion, coalho cheese cubes

Accompaniments: vinagrete, farofa

Ingredients

2 cups long-grain rice
1 cup green beans (feijão-verde) or black-eyed peas, cooked
200g coalho cheese (or halloumi), cubed
3 tbsp butter
1 large onion, diced
4 cloves garlic, minced
200g dried beef (carne seca), soaked, boiled, and shredded
4 cups water or bean broth
1 bunch cilantro, chopped
1 bunch green onions, sliced
Salt and pepper

Instructions

1
If using carne seca, soak it overnight, drain, boil for 20 minutes, then shred.
2
Melt butter in a large heavy pot. Sauté onion and garlic until golden.
3
Add shredded dried beef and cook for 3 minutes to brown slightly.
4
Add rice and stir for 2 minutes to toast the grains.
5
Add cooked beans and water or bean broth. Season with salt and pepper. Bring to a boil.
6
Reduce heat, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
7
Fold in cubed coalho cheese, cilantro, and green onions. The cheese should soften but not fully melt. Serve immediately.

💡

Did You Know?

Baião de dois is named after the baião, a traditional northeastern Brazilian music and dance rhythm made famous by Luiz Gonzaga, the King of Baião, connecting food and music in Nordestino culture.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon

Garnishing

cilantro, green onion, coalho cheese cubes

Accompaniments

vinagrete, farofa

The Story Behind Baião de Dois

Baião de dois is the soul food of Brazil's northeastern sertão, the semi-arid backlands where vaqueiros (cowboys) and farmers relied on rice, beans, and dried beef as dietary staples. The dish embodies the resourcefulness of sertanejo culture, turning simple pantry ingredients into something deeply satisfying. Its name honors the baião rhythm, forever linking this dish to northeastern identity.

🕐 Traditionally enjoyed lunch, everyday meal in the northeast 📜 Origins: Northeastern sertão tradition

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