Go Back
–+ servings
A closer shot of a serving of Portuguese beans and rice, with a drizzle of extra virgin olive oi.
Print Recipe
No ratings yet

Portuguese Beans and Rice Recipe (Arroz de Feijão)

Portuguese Beans and Rice is more than your usual rice side dish.  A favorite among locals, arroz de feijão is creamy and nutty in every spoonful.  Taste and judge for yourself!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: portuguese
Servings: 6
Calories: 283kcal
Author: Neriz

Equipment

Ingredients

  • 1 cup dried beans, soaked in water for 8 to 12 hours (see 'recipe variation section' in the post for using canned ones)
  • 3 tablespoons olive oil (plus more for drizzling)
  • 1 to 2 cloves garlic, minced or finely chopped
  • 1 small onion, finely chopped
  • 1 cup rice
  • 1 piece dried bay leaf
  • 4 cups water (for cooking the beans and the rice)
  • salt and pepper, to season

Instructions

  • Rinse the beans and transfer them into a medium-sized saucepan.
  • Add 4 cups of water, a pinch of salt, and a bay leaf.
  • Bring to a boil and simmer until the beans are cooked --- remove any floating sum in the process.
  • Separate the cooked beans from the liquid by draining the beans --- DO NOT throw the cooking liquid, and make sure you keep it hot.
  • Pour 3 tablespoons of olive oil into a medium or large saucepan and heat it over medium-high heat.
  • Once the oil is ready, add garlic and onion and cook until the onion softens.
  • Add rice, mix, and cook for 2 to 3 minutes.
  • Pour 3 & 1/2 cups of the hot cooking liquid and let it simmer for about 12 minutes.
  • Season with salt and pepper.
  • Add the cooked beans.
  • Mix and continue simmering until the rice is fully cooked --- tasting and adjusting the seasoning as well.
  • Transfer your Portuguese beans and rice into serving plates.
  • Drizzle with olive oil, if preferred --- and enjoy!

Notes

  • Cook's Tip #1:  Feel free to add more liquid if you think your beans and rice need it --- remember that it should be 'soupy,' not 'lumpy.'
  • Cook's Tip #2:   See the recipe variation section above for substitutions.

Nutrition

Calories: 283kcal | Carbohydrates: 45g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 471mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg