A northeastern Brazilian one-pot rice and bean dish with black-eyed peas, cheese, cilantro, onion, and pepper.
18 min prep 48 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the black-eyed peas, boil them for 25 minutes until they remain firm, and keep them with their cooking water.
Saute the onion, garlic, and green peppers in olive oil for 6 minutes.
Add the rice and stir it for 3 minutes.
Add the black-eyed peas with their cooking water, then add the hot water, salt, and black pepper.
Cook the rice over low heat for 18-20 minutes.
Cut the halloumi cheese into cubes and fry it in a separate pan for 4 minutes.
Fold the Baiao de dois with the halloumi cheese and chopped cilantro, then serve hot.
💡 Tip: Use halloumi in place of queijo coalho in Turkey; the cheese browns without melting in the pan and balances the salty bites of the dish.
🍽️ Serving suggestion: Serve Baiao de dois hot, with optional hot pepper pickles and lemony greens on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~470
kcal calories
22
g protein
61
g carbs
16
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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