Arroz de Feijão

Ingredients

Equipment Needed

• •Large heavy pot or Dutch oven with lid
• •Deep serving bowls

Instructions

1. 1

   Cook the beans

   Drain the soaked beans and place them in a large pot with the bay leaf. Cover with fresh cold water by about 8 centimeters. Bring to a boil, then reduce to a gentle simmer. Cook until the beans are tender but still hold their shape, about 1 hour to 1 hour 15 minutes depending on the age of the beans. Don't salt yet. Salt toughens the skins. Reserve the cooking liquid when done. You'll need about 1 liter of it.

   The bean cooking liquid is liquid gold. It's full of starch and flavor. This is what the rice will drink. Never throw it away.
2. 2

   Build the refogado

   In a heavy pot or Dutch oven, heat the azeite over medium-low heat. Add the onion and cook slowly, stirring occasionally, until soft and golden, about 12 to 15 minutes. Não tenhas pressa. This is the foundation of the dish. Add the garlic and cook for another minute until fragrant. Add the chopped tomato and paprika, stirring until the tomato breaks down and the oil turns a beautiful orange-red, about 5 minutes.

   Avó Leonor always said the refogado tells you when it's ready. The oil separates slightly from the tomato and the color deepens. Watch for it.
3. 3

   Add the chouriço

   Add the chouriço rounds to the refogado and cook for 2 to 3 minutes, letting the fat render and the edges crisp slightly. The chouriço will release its smoky, paprika-laced flavor into the oil. This is the moment the kitchen starts to smell like a Portuguese grandmother's house.

4. 4

   Combine beans and rice

   Add the cooked beans to the pot along with about 750ml of their cooking liquid. Bring to a simmer. Taste the liquid and season with salt now. Remember, the rice will absorb everything, so the liquid should taste well-seasoned. Add the rice, stir once to distribute evenly, and let it come back to a simmer.

5. 5

   Cook until absorbed

   Reduce heat to low, cover the pot, and cook for about 18 to 20 minutes. Don't stir. Don't peek for the first 15 minutes. The rice needs to absorb the liquid slowly and evenly. After 18 minutes, check. The rice should be tender and have absorbed the liquid but still be slightly moist, not dry. If it's still soupy, cook uncovered for another few minutes. If it's dry but rice isn't cooked, add a splash more bean liquid and continue.

   Portuguese rice dishes are meant to be moist, what we call 'malandrinho' (a little saucy). It's not risotto-wet, but it shouldn't be pilaf-dry either. Find the middle.
6. 6

   Rest and serve

   Remove from heat and let rest, covered, for 5 minutes. This allows the rice to finish absorbing and the texture to settle. Fluff gently with a fork. Taste and adjust seasoning. Serve in deep bowls, scattered with fresh parsley or coentros. A drizzle of your best azeite on top is not optional. Bread on the side. Always bread.

Chef Tips

• •Use dried beans, not canned. Canned beans work in a pinch, but you lose the cooking liquid, which is half the flavor. If you must use canned, add good stock instead.
• •The chouriço is traditional but optional. For a meatless version, increase the paprika slightly and add an extra glug of azeite. The dish stands on its own.
• •White beans (feijão branco) or black-eyed peas (feijão frade) work beautifully here. Each region has its preference. Use what your grandmother used, or what you can find.
• •Leftover arroz de feijão, fried in a skillet with a little more azeite until crispy on the bottom, is almost better than the original. Some families fight over the leftovers.

Advance Preparation

• •Beans must soak overnight, at least 8 hours. Plan ahead.
• •Beans can be cooked up to 2 days ahead and refrigerated in their liquid. Reheat before proceeding.
• •The finished dish reheats well. Add a splash of water or stock when rewarming to restore moisture.

Frequently Asked Questions

Nutrition Information

1 serving (about 380g)