Baião de Dois is an authentic dish of Ceará cuisine. The term baião , which gave rise to the name of the dish from Ceará , comes from a typical dance from the northeast, in turn derived from a form of lundu, called “ baiano ”. The origin of the term gained popularity with the song Baião de Dois , a partnership between Ceará composer Humberto Teixeira and “Rei do Baião”, from Pernambuco Luís Gonzaga.
The dish 's origin in Ceará is also attested by folklorist Câmara Cascudo , citing as a reference the work of 1940, Liceu Cearense , by Ceará writer Gustavo Barroso , who wrote 128 books, covering history, folklore, fiction, biographies, memoirs, politics, archeology, museology, economics, criticism and essays, as well as dictionary and poetry.
The Baião de Dois dish is a mixture of two basic elements of Brazilian cuisine, appreciated and easily accessible, rice and beans , which are very common in rural areas, such as in the Northeast of Brazil. And as the main ingredient, it is common to add “coalho cheese” or Coalho Craft Cheese, made from raw milk.
Ingredients:
500 grams of string beans (if any, use black-eyed beans);
500 grams of plain white rice;
100 grams of artisanal rennet cheese;
1 chopped medium white onion;
4 chopped garlic heads;
good quality vegetable oil;
green smell to taste;
black pepper to taste;
salt to taste.
Method of preparation:
1- cook the beans in a pan with water and reserve;
2- sauté the onion and garlic in oil, add the salt and seasoning;
3- add bean cooking water to the rice and mix well;
4- Add the cooked beans and cook together with rice until the water is completely absorbed. If it is necessary to add more water, use hot water.
5- When the rice has cooked, remove the pan from the heat and add the grated Coalho cheese and the green smell. Cover the pan for 3 to 5 minutes and serve.
Serving: 10 people (minimum).
Accompaniments: Roasted meat (such as sirloin steak, sausages, among others) or roasted chicken and fish, farofa and vinaigrette. Ideal for barbecues.