Baião de Dois
A classic Northeastern Brazilian dish with rice and beans.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Restaurante O Picuí, Salvador
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Baião de Dois emerged from the arid Northeast region of Brazil, where resources were scarce. It is believed to have originated as a resourceful way to combine readily available ingredients, minimizing waste and maximizing nutrition. Indigenous foodways also influenced the dish, incorporating the use of beans and the resourcefulness needed to make a filling meal from limited resources.
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Baião de Dois is deeply ingrained in the culinary identity of Northeastern Brazil, representing resourcefulness, community, and the flavors of the region. It is a comfort food, often shared during family meals and celebrations.
Symbol of Resourcefulness
The dish showcases the ability to create a satisfying and nutritious meal from simple, readily available ingredients, reflecting the resourcefulness of the people of Northeastern Brazil.
Community and Sharing
Baião de Dois is frequently prepared in large quantities and shared among family and friends, symbolizing the importance of community and togetherness.
Regional Identity
The dish is strongly associated with the Northeastern region, and its flavors evoke a sense of place and cultural pride.
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Baião de Dois offers a savory and hearty combination of flavors, primarily driven by the rice, beans, and the often-included 'queijo coalho' (grilled curd cheese).
The primary flavors stem from the blend of rice and beans, offering a subtle, earthy taste. 'Queijo Coalho' provides a salty and slightly chewy counterpoint. Other commonly added ingredients like bacon, sausage, and dried beef add a smoky, savory, and salty depth. Aromatics like onions, garlic, and cilantro contribute to a complex and fragrant profile. Some variations might incorporate peppers for a touch of spice.
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Bean Selection
Cord Beans (Feijão de Corda) are traditionally used, but Pinto beans can be a substitute. Ensure the beans are fresh and well-cooked before adding them to the rice.
Rice Selection
Long-grain rice is ideal as it maintains its shape and doesn't become mushy. Avoid short-grain rice, which can result in a sticky dish.
Moisture Control
The key to perfect Baião de Dois is to ensure the rice and beans are cooked to the right consistency. Avoid adding too much liquid, which can make the dish overly wet. Adding the ingredients in stages also makes sure the dish has the right texture.
Queijo Coalho
Queijo Coalho can be grilled or pan-fried before adding to the rice and beans. This step adds a layer of salty flavor, textural contrasts and prevents the cheese from melting throughout the dish.
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