Cooking Brazilian Pinto Beans (Stovetop Method)

1. Soak the Beans: Begin by soaking the dry pinto beans. Place the 2 cups of dry pinto beans in a large bowl and cover them generously with cold water. Allow the beans to soak for at least 3 hours, or ideally overnight. Soaking helps to rehydrate the beans, reducing cooking time and making them more digestible by breaking down complex sugars that can cause bloating. If you’re in a rush, you can use the quick-soak method: cover the beans with water, bring to a boil for 2-3 minutes, then turn off the heat and let them sit for 1 hour. Pro Tip: For even better digestion, you can add a tablespoon of apple cider vinegar or lemon juice to the soaking water.
2. Cook the Beans: After soaking, drain the beans and rinse them thoroughly under cold running water. This removes any impurities released during soaking. Transfer the rinsed beans to a large pot (at least 6-quart capacity). Cover the beans with fresh water, ensuring the water level is about 2 inches above the beans. Add the 3 bay leaves to the pot. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let the beans simmer gently for approximately 60 minutes, or until they are tender. Cooking time can vary depending on the freshness and type of beans, so check for tenderness after 45 minutes and continue cooking if needed. The beans should be easily pierced with a fork and have a creamy texture inside. Tip: Avoid adding salt at this stage, as it can toughen the bean skins and prolong cooking time. Salt will be added later in the flavor base.
3. Make the Flavor Base: While the beans are simmering, prepare the flavor base. In a large skillet (or a separate pot that’s large enough to eventually hold all the beans), heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the diced onion and sauté for about 3 minutes, or until the onions become translucent and softened. Add the minced garlic, smoked paprika (or regular paprika), cumin, salt, pepper, and optional chili peppers to the skillet. Sauté for another minute, stirring constantly, until the spices become fragrant. This process, known as “blooming” the spices, releases their essential oils and enhances their flavor. Be careful not to burn the garlic or spices.
4. Mash for Creamy Texture: Once the beans are cooked and tender, use a slotted spoon to remove about ⅓ of the cooked beans (without the cooking liquid) and transfer them to a separate bowl. Using a fork or a potato masher, mash these beans until they form a coarse paste. Mashing some of the beans is a traditional Brazilian technique that naturally thickens the bean broth and creates a creamy, luscious texture without the need for cream or other thickeners.
5. Final Simmer: Return the mashed beans and the onion-spice mixture from the skillet to the pot with the remaining whole beans and their cooking liquid. Stir everything together well to combine. Bring the mixture to a gentle simmer over medium-low heat. Let it simmer, uncovered, for about 30 minutes, allowing the flavors to meld and deepen. Stir occasionally to prevent sticking. During this final simmer, the broth will thicken further, and the beans will absorb the rich flavors of the spices and aromatics. Taste and adjust seasoning as needed, adding more salt, pepper, or chili peppers to your preference.

Cooking Brazilian Pinto Beans (Instant Pot Method)

1. Soak the Beans (Optional but Recommended): While soaking is not strictly necessary for Instant Pot cooking, it is still recommended for better digestion and slightly faster cooking. Follow the same soaking instructions as for the stovetop method (3 hours or overnight). If you skip soaking, you may need to increase the cooking time in the Instant Pot slightly.
2. Combine Ingredients in Instant Pot: Drain and rinse the soaked beans (or just rinse the unsoaked beans if skipping soaking). Add the beans to the Instant Pot. Cover with water, ensuring the water level is about 2 inches above the beans. Add the 3 bay leaves.
3. Pressure Cook: Secure the Instant Pot lid, making sure the valve is set to “Sealing.” Select the “Bean/Chili” setting (or manual/high pressure) and set the cooking time for 45 minutes. If you skipped soaking, increase the cooking time to 50-55 minutes.
4. Natural Pressure Release: Once the cooking cycle is complete, allow the Instant Pot to naturally pressure release for at least 15-20 minutes. This means letting the pressure release on its own without manually opening the valve. Natural pressure release helps prevent beans from exploding and makes them even more tender. After 15-20 minutes of natural release, you can manually release any remaining pressure by carefully opening the valve.
5. Make the Flavor Base and Mash (Same as Stovetop): While the beans are pressure cooking, prepare the flavor base in a skillet on the stovetop, following step 3 of the stovetop instructions. Once the beans are cooked and the pressure is released, follow steps 4 and 5 of the stovetop instructions to mash some of the beans, combine with the flavor base, and simmer for 30 minutes using the Instant Pot’s “Simmer” or “Sauté” function (or transfer to a regular pot on the stovetop for simmering). Note: If using the Instant Pot’s “Sauté” function for simmering, be mindful of the heat as it can be quite high. Adjust the setting to “Less” or “Medium” Sauté if needed to prevent sticking or burning during simmering.

Making Brazilian Rice (Stovetop Method)

1. Rinse the Rice: Place the 2 cups of long grain white rice in a fine-mesh sieve or bowl. Rinse the rice under cold running water until the water runs clear. This process removes excess starch from the surface of the rice grains, which is crucial for achieving fluffy, separate rice.
2. Sauté the Rice: In a large pot with a tight-fitting lid, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, until translucent. Add the minced garlic and sauté for another minute until fragrant, but don’t let it brown. Add the rinsed white rice to the pot and stir to coat the grains with the oil and aromatics. Toast the rice for a couple of minutes, stirring constantly. Toasting the rice slightly enhances its nutty flavor and helps prevent it from becoming mushy.
3. Cook the Rice: Pour 3 cups of water into the pot. Add 1 teaspoon of salt. Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with the lid, and let the rice simmer undisturbed for 18-20 minutes, or until all the water is absorbed and the rice is tender. Important: Do not lift the lid or stir the rice during the simmering process. Disturbing the rice can release steam and prevent it from cooking properly.
4. Rest and Fluff: After 18-20 minutes, turn off the heat and let the rice sit, covered, for an additional 5-10 minutes. This resting period allows the steam to redistribute evenly throughout the rice, resulting in perfectly cooked and fluffy grains. After resting, fluff the rice gently with a fork to separate the grains and release any remaining steam.

Making Brazilian Rice (Instant Pot Method)

1. Rinse the Rice: Rinse the rice as described in step 1 of the stovetop method.
2. Sauté the Rice: Set the Instant Pot to the “Sauté” function (usually on “Normal” or “Medium” setting). Heat 1 tablespoon of olive oil in the Instant Pot inner pot. Add the diced onion and sauté until translucent. Add the minced garlic and sauté until fragrant. Add the rinsed rice and toast for a couple of minutes, stirring constantly.
3. Cook the Rice: Pour 3 cups of water into the Instant Pot. Add 1 teaspoon of salt. Stir briefly to combine.
4. Pressure Cook: Secure the Instant Pot lid and ensure the valve is set to “Sealing.” Select the “Rice” setting (or manual/low pressure setting for 12 minutes if your Instant Pot doesn’t have a dedicated rice setting).
5. Natural Pressure Release: After the cooking cycle is complete, allow the Instant Pot to naturally pressure release for 10 minutes. Then, manually release any remaining pressure.
6. Rest and Fluff: Open the lid and let the rice rest for a couple of minutes before fluffing gently with a fork.