Brazilian Rice And Beans (Instant Pot & Stovetop)

Tap an ingredient or step to check it off.

1. 1Step 1: Soak dry pinto beans in cold water for at least 3 hours (or overnight) to reduce cooking time and improve digestion. Skip this step if using canned beans.
2. 2Step 2: Drain and rinse the beans. Add to a large pot, covering with 2 inches of water. Add bay leaves and cook over medium-high heat for 60 minutes until tender. Instant Pot Version: Use the Bean setting and cook on high pressure for 45 minutes.
3. 3Step 3: In a large skillet, heat olive oil over medium heat. Sauté chopped onion, garlic, and spices until onions are translucent, about 3 minutes.
4. 4Step 4: Remove 1/3 of the cooked beans (without liquid) and mash them into the onion mixture. This naturally thickens the broth.
5. 5Step 5: Return the mashed beans and onion mixture to the pot. Stir well and let simmer on medium-low heat for 30 minutes. Instant Pot Version: Set to Simmer for 30 minutes.
6. 6Step 6: Wash the rice under cold water until the water runs clear to remove excess starch and ensure a fluffy texture.
7. 7Step 7: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until translucent. Stir in the rinsed white rice, toasting for a couple of minutes. Instant Pot Version: Set to Sauté and follow the same steps.
8. 8Step 8: Add 3 cups of water and salt, bring to a boil, then cover and reduce heat to low. Simmer until water is absorbed and rice is tender. Do not stir. Instant Pot Version: Add water and salt, seal the lid, and cook on the Rice setting for 12 minutes.
9. 9Step 9: Turn off the heat and let rice sit, covered, for a couple of minutes before fluffing with a fork.
10. 10Step 10: To a plate, add the Brazilian rice, followed by the pinto beans. Top with some green onions or farofa a more traditional dish.