📝 About This Recipe
Arroz de Feijão is a quintessential Portuguese comfort dish, traditionally served as a 'malandrinho'—a term meaning 'naughty' or 'loose'—referring to its delightfully saucy, soup-like consistency. This rustic recipe combines tender red kidney beans with aromatic rice simmered in a rich base of olive oil, sweet paprika, and white wine. It is a soul-warming staple found in traditional tascas across Portugal, offering a perfect balance of earthy textures and vibrant Mediterranean flavors.
🥗 Ingredients
The Flavor Base (Refogado)
- 4 tablespoons Extra virgin olive oil (high quality Portuguese oil preferred)
- 1 large Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1 piece Bay leaf (dried)
- 1/2 cup Portuguese Chouriço (diced into small cubes for depth of flavor)
Aromatics and Liquids
- 1 large Ripe tomato (peeled and finely chopped)
- 1 tablespoon Tomato paste
- 1 teaspoon Sweet smoked paprika (Pimentão doce)
- 1/2 cup Dry white wine (such as Vinho Verde)
- 4 cups Vegetable or Chicken broth (hot; adjust for desired sauciness)
Main Components and Garnish
- 1.5 cups Carolino Rice (or Arborio if unavailable; do not use parboiled rice)
- 2 cups Cooked red kidney beans (canned or home-cooked, rinsed)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup Fresh Cilantro (roughly chopped; parsley can be substituted)
👨🍳 Instructions
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1
In a heavy-bottomed pot or a traditional earthenware 'tacho', heat the olive oil over medium heat until shimmering.
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2
Add the diced onion and chouriço. Sauté for about 5-7 minutes until the onion is translucent and the chouriço has released its flavorful red oils.
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3
Stir in the minced garlic and the bay leaf, cooking for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the chopped tomato and tomato paste. Cook for 3-4 minutes, stirring frequently, until the tomato breaks down into a thick sauce.
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5
Sprinkle in the sweet paprika and stir well to toast the spice for about 30 seconds.
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6
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes until the alcohol aroma dissipates.
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7
Add the Carolino rice to the pot. Stir constantly for 1-2 minutes to coat every grain with the oil and aromatics; this 'toasting' helps the rice maintain its structure.
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8
Pour in the hot broth and season with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low-medium.
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9
Cover the pot and let the rice simmer for about 10 minutes. The rice should still be firm at this point.
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10
Gently stir in the cooked red beans. If the mixture looks too dry, add an extra half-cup of hot broth or water. Arroz de Feijão should be quite saucy, not dry like a pilaf.
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11
Continue cooking for another 5-8 minutes uncovered, or until the rice is tender but still has a slight bite (al dente).
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12
Turn off the heat. Remove the bay leaf. The rice will continue to absorb liquid, so ensure it still looks a bit 'soupy' when you finish.
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13
Stir in half of the fresh cilantro. Taste and adjust salt and pepper if necessary.
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14
Serve immediately in shallow bowls, garnished with the remaining fresh cilantro and a final drizzle of extra virgin olive oil.
💡 Chef's Tips
For the most authentic texture, use Portuguese Carolino rice; it absorbs flavors beautifully while staying creamy. If using canned beans, save a little of the canning liquid to add to the pot for a deeper bean flavor and thicker sauce. Always serve this dish immediately; if it sits too long, the rice will absorb all the liquid and lose its signature 'malandrinho' (saucy) character. To make it vegetarian, simply omit the chouriço and use a pinch of smoked paprika to replicate the smoky depth. Avoid over-stirring the rice once the broth is added to prevent it from becoming overly mushy.
🍽️ Serving Suggestions
Pair with traditional Portuguese fried fish like Petinga (small sardines) or fried horse mackerel. Serve alongside 'Bifanas' (marinated pork cutlets) or grilled 'Frango no Churrasco'. Accompany with a chilled glass of Vinho Verde or a light Portuguese Rosé to cut through the richness. A simple side salad of thinly sliced lettuce and onions with a vinegar dressing provides a refreshing contrast. Offer a small bowl of Piri-Piri oil on the side for those who enjoy a spicy kick.