Arroz e feijão
Rice and beans — the Brazilian everyday plate, not a side you skip.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Rest
- 8 hr
- Total
- 9 hr 45 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Arroz e feijão is garlic rice and a pot of beans (black in Rio, brown in São Paulo, and arguments everywhere). This is the weekday pair, not feijoada. If you only cook the beans once a week and reheat them, you are cooking like a lot of houses.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
Ingredients
- Black beans300 g
- Rice300 g
- Garlic6 clove
- Bay leaf (optional)1
- Neutral oil44 ml
- Salt9.9 ml
- Water1½ l
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Soak beans, simmer with onion, a little garlic and bay until creamy, 1–1.5 hours. Salt late.
90 min
Step 2
Fry remaining garlic in oil, add rice, toast 1 minute, add water and salt. Simmer covered 15 minutes.
18 min
Nutrition
Per serving · estimate
- Calories
- 331 kcal
- Protein
- 11.4 g
- Carbs
- 47.6 g
- Fat
- 10.4 g
- Saturated fat
- 1.1 g
- Fibre
- 7.6 g
- Sugar
- 3.1 g
- Sodium
- 1723 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Vegetarian
- Vegan
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 11 November.
Substitutions
Black beans → Pinto or brown beans
Regional, still the plate.
Tips
- A spoon of the bean broth in the rice pot is a house trick.
- Carioca (brown) beans if that is your city.
History & culture
Lunch. The rest of the plate (farofa, salad, a little meat) is optional. This is not.
African, Indigenous and Portuguese kitchens meeting on a daily plate.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Arroz e feijão take?
9 hr 45 min all in — 15 min prep, 1 hr 30 min cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
5 more questionsFewer questions
What equipment do I need?
Saucepan, Stockpot.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Black beans → Pinto or brown beans. Regional, still the plate.
Any tips from this recipe?
A spoon of the bean broth in the rice pot is a house trick. Carioca (brown) beans if that is your city.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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