Brazilian Duet (Baião de Dois)

This recipe will give you a taste of Brazilian Northeast cuisine.



Click here to see the recipe in Portuguese


servings: 6 to 8 servings

preparation time: 2h30min



2 cups of cooked black-eyed bean, also known as back-eyed pea (reserve water)

1 cup cooked rice (cook in bean water)

½ onion, chopped

1 calabrese or kielbasa sausage, diced

4 oz. diced thick bacon

1 diced pork smoked sausage

2 chopped garlic cloves

12 oz cured beef, cooked and shredded

2 tbs. chopped cilantro

2 tbs. bottled butter (or regular butter)

vegetable oil

salt and pepper to taste

1 cup of cheese cut into cubes (any type of cheese that has a higher melting point, e.g. halloumi or panela cheese).



1 – In 3 to 4 cups of water, cook beans in a pressure cooker for about 15-20 minutes, until it is al dente. Add a pinch of salt and a bay leaf before cook.

2 – Drain the beans and set water aside.

3 – In a sauce pan, cook rice with garlic and onion, using 2 to 3 cups of the reserved water.

4 – In a large skillet pan, put onions and 1 tbs. butter, stirring until onions are translucent.

5 – Add garlic and bacon and cook a few minutes more, until bacon is crispy.

6 – Put sausages and cook for about 5 minutes, mixing.

7 – Add cured beef, beans and rice. Stir well.

8 – Mix 1 tbs. butter, and add a little bit of the remaining water from the beans.

9 – Finally, add cilantro and cheese. Check salt and pepper taste and serve.



  • If you (or one of your guests) don’t like cilantro, use parsley and/or chives. Or let them chopped in separate bowls. This way everyone can choose the ones they like.
  • Most of the ingredients for this recipe have a mot of salt. For this reason, add more salt only at the end, if necessary after tasting.
  • A good side dish for this meal is a green fresh salad.


Some of the original ingredients for this recipe, such as ‘carne seca’, ‘paio’, ‘linguiça calabresa’ and ‘queijo coalho’, are available only in Brazil. I tried to find the best substitutes for each of them in this recipe.

*Baião de Dois is the Portuguese name for this recipe and there is no translation for that. ‘Baião’ is a traditional Brazilian Northeast music and ‘de Dois’ means ‘for two’, which is a reference for the combination of rice and beans (the two most popular ingredients in Brazil). The best way to define this recipe, then, is a ‘dance (or song) for two’. So, I made ‘Brazilian Duet’ up in an effort to better explain this dish.


This dish was made by Sabrina Bom, my sister. The recipe was copied from Diário do Oliver page.



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