Brazilian Rice and Beans

This comforting Brazilian Rice and Beans recipe is a flavorful, hearty dish that's simple to make and full of authentic flavor. Slowly cooked beans paired with fluffy rice and chorizo make it a filling main dish or perfect side for your favorite Brazilian meals. 

This comforting Brazilian Rice and Beans recipe brings the rich flavors of Brazilian food right to your kitchen. Pair it with my Brazilian Picanha Steak Bites for a traditional combo that's hearty, flavorful, and authentic.

Why My Recipe

My Brazilian Rice and Beans recipe brings real deal Brazilian flavor right to your table. My riff on the traditional feijoada recipe is simplified using a slow cooker in order to achieve that thick, savory broth found in the classic version. The chorizo adds a smoky, meaty richness that pairs perfectly with tender beans and fluffy white rice. It's easy to find at the grocery store, budget-friendly, naturally high in protein, and works great for both family dinners and meal prep.

If you love slow cooked comfort food meal, try my Slow Cooker Barbocoa next!

Ingredients and Substitutions

For the beans:

• Dry black beans - you can use another type of beans such as feijão carioca, which are also known as pinto beans!
• Chorizo - substitute with linguiça (Brazilian sausage), smoked sausage, or keep it vegetarian by omitting and adding a bit more smoked paprika.
• Onion - yellow, white, or even red onions will work. Make it your own by adding some chopped green bell pepper!
• Garlic - use fresh garlic cloves for the best flavor; garlic paste can also work in a pinch as well as garlic powder (at least one teaspoon).
• Bay leaves - a bay leaf brings depth and authentic flavor.
• Oregano, smoked paprika, and ground cumin - these seasonings bring warmth and spice; swap paprika for regular or sweet paprika if needed.
• Salt, black pepper, and red pepper flakes - adjust to taste and heat preference.

For the rice:

• Long-grain white rice - jasmine or basmati rice also work well.
• Olive oil - can be replaced with vegetable oil or butter.
• Yellow onion - any mild onion works.
• Garlic - adds fragrance and depth.
• Water or broth - use chicken broth for more flavor or vegetable broth for a vegetarian version.
• Salt - to enhance flavor.

Directions

1. Prepare the beans: I like to spread the dry beans on a cookie sheet or in a shallow bowl and pick out any rocks or unwanted particles first. Rinse the beans under cold running water in a colander then add them to a large bowl. Fill the bowl (or a large pot) with several cups of cold water to cover the beans by about two inches. Soak overnight or for about 8 hours. After soaking, drain the beans, add them to the slow cooker along with water, onion, garlic, bay leaves, oregano, smoked paprika, cumin, salt, pepper, and red pepper flakes. Stir to combine.
2. Cook on low for 8 hours OR high for 6 hours - beans should be tender and broth thickened. After 4 hours of cooking, add the sliced chorizo. I prepare it this way to ensure the chorizo is evenly cooked without breaking apart after long cooking hours.
3. Taste and add more salt if needed. If the beans are too soupy, remove the lid and simmer on High for 20-30 minutes to thicken.
4. About 30 minutes before the beans are done, heat olive oil in a medium pot over medium heat. Add onion and sauté for 3-4 minutes until softened. Add garlic and cook for another minute. My Instant Pot Basmati Rice is another great option to try.
5. Add rice and stir to coat the grains. Pour in water or broth and salt. Bring to a boil, cover, and reduce heat to low. Cook for 15 minutes, then let rest for 5 minutes before fluffing with a fork.
6. Serve: Spoon rice into bowls and scoop beans on top of rice. Top with fresh chopped parsley or cilantro. Other toppings include sour cream, pico de gallo, and chopped jalapeños for a kick.

For an even quicker version, try my Instant Pot Mexican Beans. The Instant Pot gives you the same deep flavor in a fraction of the time-perfect for busy weeknights.

Stovetop Instructions

If you prefer to make your Brazilian rice and beans on the stove top, it's easy!

1. Add soaked beans to a large pot or Dutch oven with enough water to cover by a few inches. Add onion, garlic, bay leaves, oregano, paprika, cumin, salt, and pepper.
2. Bring to a boil over medium-high heat, then reduce to medium heat and cook uncovered for about 1 hour, stirring occasionally.
3. Add sliced chorizo and continue cooking on low heat for another 30-45 minutes until the beans are tender and the broth thickens. If the water evaporates too quickly, add hot water a little at a time to maintain a rich, creamy consistency.
4. Taste and adjust seasoning. Remove bay leaves before serving.
5. Meanwhile, prepare the rice in a medium saucepan or large pot as described above-cook on low heat in a covered pot until the grains are fluffy and tender.

My Brazilian Chicken Stroganoff is another flavorful stovetop dish to try.

My Tips for Success

• If raw chorizo is soft and difficult to slice, sear it first in a skillet and let it cool before cutting.
• To thicken beans, mash a few with a spoon or use an immersion blender briefly.
• Use a Dutch oven or pressure cooker for faster stovetop versions.
• Serve with pão de queijo (Brazilian cheese balls) for a traditional Brazilian meal. Costco has Brazi Bites that are delicious!
• Try a drizzle of my Cilantro Garlic Sauce drizzled over for something cool and creamy.

How to Store

Keep leftovers in an airtight container in the refrigerator for up to five days. Reheat on the stove over low heat with a splash of water or broth to loosen the texture. You can also freeze in freezer-safe containers, like freezer bags, for up to three months - just thaw overnight in the fridge before reheating. 

More Dinner Ideas

Explore more hearty dinner favorites on my main dish recipes page for more easy weeknight dinners full of maximum flavor with minimal effort!