Vegetarian Baiao de Dois

Baião de dois is a beloved dish from Brazil’s northeastern region, with origins in Ceará, where rice and black-eyed peas are cooked together into something far more delicious than the sum of their parts. Traditionally, it’s enriched with ingredients like carne seca and queijo coalho mixed in, which give the dish its signature savory depth and richness.

In my vegetarian version, a similar flavor is recreated by layering the umami of miso and the depth of smoked paprika. When combined with sautéed onion, garlic, and creamy black-eyed peas, these substitutions don’t replace the original flavors, they reinterpret them, keeping the spirit of Baião de dois intact while making it entirely plant-forward.

Even as the core of the dish is adapted, the plate itself can still honor tradition. Baião de dois is often served alongside vinaigrette, a bright mix of tomato, onion, and vinegar that cuts through the richness, and slices of queijo coalho, whose salty, lightly squeaky bite provides contrast. Keeping these classic accompaniments preserves the balance and some cultural context of the dish. With a wider availability of ingredients and methods available these days, we can explore the idea that tradition doesn’t have to be about exact ingredients, it can also be about the harmony of flavors, textures, and the way everything comes together on the plate.

Print

With ImageWithout Image

Vegetarian Baiao de Dois + Vinagrete

Author: The Rio Kitchen

Prep time: 5 MinCook time: 10 MinInactive time: 10 MinBaking Time: 10 MinTotal time: 35 Min

Ingredients

Vegetarian Baião de Dois

• 1 tbsp olive oil
• 1 tbsp miso
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1.5 cups cooked rice
• 1.5 cups of cooked black-eyed peas (or 1 can drained, rinsed)
• 1/2 teaspoon salt
• 1/2 tbsp butter
• Chopped cilantro for garnish (optional)

Air Fried Queijo Coalho

• 2 skewers of Queijo Coalho (per person) or half a block of Halloumi (about 4 oz)

Brazilian Vinaigrette

• 2 ripe tomatoes (small dice)
• 1/2 small red onion (very finely chopped)
• 2–3 tbsp fresh parsley (chopped)
• 2–3 tbsp apple cider vinegar (or other high quality vinegar)
• 1/2 teaspoon salt

Instructions

Vegetarian Baião de Dois

1. Heat oil and miso in a pan over medium heat.
2. Add onion and cook until soft and slightly golden 4-5 minutes.
3. Add garlic and cook until fragrant 2- 3 minutes.
4. Stir in smoked paprika for about 30 seconds.
5. Toss in the black-eyed peas, cooked rice and salt.
6. Mix well so everything is coated.
7. Add the butter (or plant-based butter to make the dish vegan) and incorporate gently.
8. Taste and adjust salt if needed and top with cilantro on the plate, if using.

Air Fried Queijo Coalho

1. Preheat an air fryer to 350 degrees.
2. Slice the cheese into ½ inch thick slices and about 1-2 inches long.
3. Bake in two batches for approximately 10 - 12 minutes (time may vary by air fryer).

Brazilian Vinaigrette

1. Combine tomatoes, red onion, and parsley in a bowl and season with salt.
2. Add vinegar then mix well until everything is evenly coated.
3. Let sit for at least 10–15 minutes before serving so the flavors meld and the onion softens.

Recommended Products

WORLD MARKET | Color Pop Resin Salad Servers

ANTHROPOLOGIE | Tennis Racquet Porcelain Serving Platter

GREENPAN | Stanley Tucci Ceramic Nonstick Essential Pan