3 Ways to Cook Carioca Beans Quickly

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3 Ways to Cook Carioca Beans Quickly
3 Ways to Cook Carioca Beans Quickly

Want to make that freshly baked bean for lunch, but don't want to wait forever for it to cook? Here's how to cook Rio beans quickly! Decide whether you prefer to cook on the stove in a normal pan, bake in the oven or use the pressure cooker. Either of these methods will get the beans well cooked and fast!


Fast beans on the stove

  • 450 g of washed dry carioca beans.
  • 1 1/2 teaspoons of coarse salt.
  • As much water as you need.

Makes 6 to 8 cups (1 to 1.3 kg) of cooked carioca beans

beans in the oven

  • 450 g of washed dry carioca beans.
  • 1/2 teaspoon of coarse salt.
  • As much water as you need.

Makes 6 to 8 cups (1 to 1.3 kg) of cooked carioca beans

Rio beans in the pressure cooker

  • 1 cup of washed dry carioca beans.
  • 4 cups of water.
  • 1 tablespoon of oil.

Makes 2 cups (340 g) of cooked carioca beans


Method 1 of 3: Fast Beans on Stove

Step 1. Place the beans in a pan and fill with water until they are 5 cm above the level of the beans

Put the 450 g dry carioca beans in a large pot. Pick and discard the beans that are bad or broken. Add enough water to cover the beans and exceed their level by 5 cm.

Step 2. Boil the covered pan

Place the lid on the pan and turn the heat on high. Heat the beans and water until steam starts to come out from under the lid. You don't need to stir the beans when the water starts to boil.

Step 3. Turn off the heat and let the beans rest for an hour

Soak the covered beans in hot water for an hour. They will swell and soften a little with this special sauce.

Even though you can soak the beans longer, they just need a quick sauce as you boiled the water first

Step 4. Add the salt and boil the beans

Put 1 1/2 tablespoons of coarse salt in the beans and water. Stir to distribute and turn on medium heat to bring the water to a gentle boil.

Step 5. Boil the uncapped beans for an hour or an hour and a half

Leave the pot uncovered while the water bubbles slightly. Stir the beans sometimes as they cook and some of the water evaporates. The beans will be soft when they finish cooking.

  • If the water starts to boil harder, turn down the heat.
  • If all the water evaporates, add more. The beans need to be submerged while they boil.

Step 6. Eat with rice or other foods or save for later

Turn off the heat, fill a scoop of beans and add to rice or other recipes. If you want to use it later, put it in an airtight pot and refrigerate. Consume within five days.

You can also freeze beans for up to six months in an airtight pot

Method 2 of 3: Beans in the Oven

Step 1. Preheat the oven to 120 ºC and place the beans and salt in a pan

Place a large pot on the stove and add: 450 g of cariosa beans and ½ teaspoon of rock salt.

If you see broken beans, discard them

Step 2. Add enough water to cover the beans and exceed 4 cm

Since the size of the pot will determine how much water you will have to add, add enough water so that the beans are completely submerged.

Step 3. Boil the beans before putting them in the oven

Turn the heat on high and heat the beans until the water starts to boil vigorously. Turn off the heat and put the lid on the pan. Carefully place the hot pan in the preheated oven.

Step 4. Bake the carioca beans for 75 minutes

Keep the pan covered so the water doesn't boil while the beans roast. See how they are after 45 minutes to make sure you still have water covering the beans. Let them cook for another 30 minutes or until they are soft.

If the beans are dry when you look, put boiling water on them

Step 5. Use the carioca beans or store them in the fridge

Take the beans out of the oven and eat them with rice and other side dishes. If you want to save it for later, place it in an airtight pot and refrigerate it for up to five days or freeze it for up to six months.

Method 3 of 3: Carioca beans in the pressure cooker

Step 1. Place the dried beans, water and oil in a pressure cooker

Put a cup of dry carioca beans into a pressure cooker and add four cups of water and a tablespoon of oil.

  • Use a neutral oil such as soy or cinnamon.
  • If you want to make more beans, add another 3 cups of water and another tablespoon for every cup of dry beans you put in the pan.

Step 2. Close the pan and cook the beans under pressure for 20 to 25 minutes

Secure the pressure cooker lid in place and set the pressure to the high level. Pressure cook the beans for 20 to 25 minutes so the beans are cooked through but still firm.

If you want them to be softer, cook for another two minutes

Step 3. Quickly release pressure

Open the pressure cooker valve so that steam can escape quickly. You must wait for the floating valve to lower before the cap is released. Only then can you open the pot. Remember to keep your hands and face away from the escaping steam so you don't burn yourself.

Step 4. Drain and use the carioca beans

Place a fine strainer in the sink and pour the cooked beans into it to drain the water. You can consume the beans now or save them for later.

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