Baião de dois is a dish from northeastern Brazil in which rice and black-eyed peas cook together in one pot and are finished with cheese; its name means “dance of the two.” The peas are cooked first, then the rice cooks in their broth, taking on their color and flavor. Add the cheese at the very end, with the heat off, so it melts without stretching apart.
Discard the soaking water. Bring the black-eyed peas to a boil in 1200 ml fresh water, skim off the foam, and cook for 30 minutes. When a pea can be crushed, drain them and measure the cooking liquid; set aside 700 ml, adding hot water if needed.
Cut the previously soaked dried beef into cubes. Brown it in oil, turning until the edges are browned.
Add the finely chopped onion and cook until translucent. Stir in the crushed garlic during the last 30 seconds.
Add the rinsed rice and cook, stirring, for 2 minutes. Add the reserved 700 ml black-eyed pea broth and the salt, then bring to a boil. Reduce the heat, cover and cook without stirring for 18 minutes. Scatter the cooked black-eyed peas over the top.
Turn off the heat and add the cubed cheese and chopped cilantro. Let the pot rest, covered, for 5 minutes, then fold from the bottom up and serve.
Soak the dried black-eyed peas in cold water for 6–8 hours, then discard the soaking water. If using dried beef, soak it overnight in cold water, changing the water twice; otherwise, the dish will be too salty to eat. Allergens: Contains milk and dairy products. Check packaged ingredient labels for other allergens.
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