Where does Baião de dois come from?

Baião de dois — country of origin: Brazil.

What is Baião de dois made of?

Rice, black-eyed pea, carne de sol (sun-dried salted beef), coalho cheese, onion, garlic, coriander.

Baião de dois

A rice and cowpea dish from north-eastern Brazil, cooked with sun-dried beef, cheese and coriander. It is traditionally served as a main course with farofa and coalho cheese.

Also known as: Baiao de dois · Baião-de-dois · Arroz de carne de sol com feijão

Allergens & declarations

Contains

Milk (including Lactose)

Contains milk and milk products (including lactose)

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Baião de dois is a Brazilian rice dish cooked with cooked cowpeas (feijão-de-corda), sun-dried beef and fresh cheese, from the semi-arid interior of north-eastern Brazil.

What it really is

The dish combines rice with cowpeas (feijão-de-corda) that are cooked separately and then folded into the rice with carne de sol (salted, sun-dried beef, rehydrated and fried), coalho cheese or fresh curd cheese, onion, garlic, and coriander and spring onion. Rendered beef fat, butter or oil is used for frying, and the rice is typically cooked in the cowpea cooking liquor so that the grains take on its colour and flavour.

The name refers to the two main components, rice and beans, and the name is generally accepted as meaning "two" in the sense of the pairing. Versions vary by household and region, with some adding dried or fresh chilli, and some omitting the cheese. It is distinct from a risotto, which uses stock and a creamy finish, and from plain feijão with rice, because the beans and rice are cooked together into a single dish.

How it's served

Served hot as a main course on a plate, usually with farofa (toasted cassava flour) sprinkled on top or served alongside.
Often accompanied by fried eggs, a green salad, or a vinaigrette-style tomato and onion salsa.
Typically eaten with a spoon and fork at lunch in north-eastern Brazil, and often served in home and buffet settings.

Name the main components on the menu: rice, cowpeas (feijão-de-corda), carne de sol (sun-dried beef) and coalho cheese.
State that the dish contains milk (from the cheese) and, where used, butter.
Indicate whether farofa is served on the side or on top, as it is a traditional accompaniment.
Specify the spice level if chilli is used, as recipes vary.

Typical ingredients

Put it on your menu with Menuella

Frequently asked questions

What is Baião de dois?: A rice and cowpea dish from north-eastern Brazil, cooked with sun-dried beef, cheese and coriander. It is traditionally served as a main course with farofa and coalho cheese.
Where does Baião de dois come from?: Baião de dois — country of origin: Brazil.
What is Baião de dois made of?: Rice, black-eyed pea, carne de sol (sun-dried salted beef), coalho cheese, onion, garlic, coriander.
Which allergens does Baião de dois contain?: Contains milk and milk products (including lactose).
What is Baião de dois also known as?: Baiao de dois, Baião-de-dois, Arroz de carne de sol com feijão.