Sides and salads

Sides and salads

By
David Ponté, Lizzy Barber & Jamie Barber
Contains
11 recipes
Published by
Quadrille Publishing
ISBN
9781849493741
Photographer
Martin Poole

Rice and beans are such a staple part of Brasilian cuisine that the traditional saying o arroz com feijão (‘the rice and beans’) means ‘the basics’ or ‘the heart of things’. Beans, soaked overnight and cooked low and slow for hours, are served alongside fluffy long-grain white rice as a perfect accompaniment to simply but elegantly cooked meat or fish.

As well as these key dishes, here’s a selection of our favourite Brasilian side dishes, including regional specialities like the tropical sweetness of Bahian coconut rice and a hearty bowl of stir-fried greens from Minas Gerais.

Featured Recipes in this Chapter

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