Brazilian Rice and Beans (Instant Pot & Stovetop)

Soak the Beans – Soak dry pinto beans in cold water for at least 3 hours (or overnight) to reduce cooking time and improve digestion. Skip this step if using canned beans.
Cook the Beans – Drain and rinse. Add to a large pot, covering with 2 inches of water. Add bay leaves and cook over medium-high heat for 60 minutes until tender.
Instant Pot Version: Use the Bean setting and cook on high pressure for 45 minutes
2 cups pinto beans , 3 bay leaves
Make the Flavor Base – In a large skillet, heat olive oil over medium heat. Sauté chopped onion, garlic, and spices until onions are translucent, about 3 minutes..
1 tablespoon olive oil, 1 onion, 3 garlic cloves, 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 teaspoon salt , 1 teaspoon pepper, 1 teaspoon chili peppers
Mash for Creamy Texture – Remove ⅓ of the cooked beans (without liquid) and mash them into the onion mixture. This naturally thickens the broth.
Final Simmer – Return the mashed beans and onion mixture to the pot. Stir well and let simmer on medium-low heat for 30 minutes.
Instant Pot Version: Set to Simmer for 30 minutes.

Rinse the Rice – Wash under cold water until the water runs clear to remove excess starch and ensure a fluffy texture.
Sauté the Rice – Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until translucent. Stir in the rinsed white rice, toasting for a couple of minutes.
Instant Pot Version: Set to Sauté and follow the same steps.
1 tablespoon olive oil, ½ onion, 2 garlic cloves, 1 teaspoon salt, 2 cups long grain white rice
Cook the Rice – Add 3 cups of water and salt, bring to a boil, then cover and reduce heat to low. Simmer until water is absorbed and rice is tender. Do not stir.
Instant Pot Version: Add water and salt, seal the lid, and cook on the Rice setting for 12 minutes.
3 cups water
Rest & Fluff – Turn off the heat and let rice sit, covered, for a couple of minutes before fluffing with a fork.
–To a plate, add the Brazilian rice, followed by the pinto beans. Top with some green onions or farofa a more traditional dish.