Brazilian

Carne-de-Sol with Black Beans and Rice Recipe

Ingredients with Measurements:
- 1 lb carne-de-sol (dried salted beef)
- 1 cup black beans, soaked overnight
- 1 cup white rice
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2 cups water
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Colander
- Skillet

Step-by-step instructions:

1. Rinse the carne-de-sol under cold water to remove excess salt. Cut it into small pieces and set aside.
2. Drain the soaked black beans and rinse them under cold water. Set aside.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
4. Add the carne-de-sol to the pot and cook for 5-7 minutes, stirring occasionally.
5. Add the black beans and 2 cups of water to the pot. Bring to a boil, then reduce the heat to low and let it simmer for 1 hour or until the beans are tender.
6. While the beans are cooking, prepare the rice according to package instructions.
7. Once the beans are tender, season with salt and pepper to taste.
8. Serve the carne-de-sol and black beans over a bed of white rice.


- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Stove top: medium heat
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 450
- Fat: 12g
- Carbohydrates: 60g
- Protein: 25g

Substitutions for ingredients:
- Carne-de-sol can be substituted with beef jerky or regular beef.
- White rice can be substituted with brown rice or quinoa.

Variations:
- Add diced tomatoes and bell peppers to the pot for a more colorful dish.
- Use kidney beans instead of black beans for a different flavor.

Tips and tricks:
- Soak the black beans overnight to reduce cooking time.
- Rinse the carne-de-sol well to remove excess salt.
- Use a non-stick skillet to prevent sticking.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the carne-de-sol and black beans in the microwave or on the stove top until heated through.

Presentation ideas:
- Serve the dish in a large bowl or on a platter.
- Garnish with chopped cilantro or green onions.

Garnishes:
- Chopped cilantro
- Green onions

Pairings:
- Serve with a side of avocado or guacamole.
- Pair with a cold beer or a glass of red wine.

Suggested side dishes:
- Guacamole
- Fried plantains
- Grilled vegetables

Troubleshooting advice:
- If the beans are still hard after 1 hour of cooking, add more water and continue cooking until tender.

Food safety advice:
- Make sure to rinse the carne-de-sol well to remove excess salt.
- Store any leftovers in the refrigerator and consume within 3 days.

Food history:
- Carne-de-sol is a traditional Brazilian dish that originated in the Northeast region of the country.

Flavor profiles:
- Salty, savory, and hearty.

Serving suggestions:
- Serve hot with a side of rice and garnish with chopped cilantro or green onions.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Brazilian

Taste: Savory, Tangy, Salty, Spicy, Earthy