Brazilian Feijoada-Inspired Beans & Rice

Ingredients

• 1 can (15 oz / 425 g) cooked black beans (drained and rinsed)
• 3/4 cup (150 g) long-grain white rice (dry)
• 1/2 medium onion
• 2 cloves garlic
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 bay leaf(optional)
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 cup (240 ml) low-sodium chicken or vegetable broth
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1 tbsp lime juice(optional)

Instructions

1. 1

   Prep (about 10 minutes): Rinse and drain the beans. Dice the onion and mince the garlic.

2. 2

   Cook rice (about 15 minutes total): In a small pot, combine the dry rice with 1 1/2 cups water (not listed) and a pinch of salt (optional). Bring to a boil, cover, reduce to low, and simmer until tender, about 12–15 minutes. Keep covered off heat.

3. 3

   Make the bean sauce (about 20 minutes total): Heat olive oil in a saucepan over medium heat. Add onion and cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds.

4. 4

   Simmer: Add smoked paprika, cumin, tomato paste, broth, and bay leaf (if using). Stir well, then add beans. Simmer uncovered, stirring occasionally, until thick and smoky, about 15–18 minutes. Season with salt and black pepper to taste (optional).

5. 5

   Finish and serve: Remove bay leaf. Stir in lime juice (if using). Spoon the bean sauce over rice and serve hot.