Baião de Dois Nordestino

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 1.5 cups canned beans (kidney or pinto), drained
• 1.5 cups corn kernels (fresh, frozen, or canned)
• 2 cups cooked rice
• ½ cup cheese (cheddar or mozzarella), shredded

Instructions

1. 1

   Place the 12-inch skillet over medium-high heat and add the 4 bacon slices, spreading them across the bottom of the pan in a single layer.

2. 2

   Cook the bacon, stirring with a wooden spoon once every 30 seconds, until the edges turn dark brown and crispy and the rendered fat pools in the bottom, about 5 minutes.

3. 3

   Remove the cooked bacon with a slotted spoon and set it aside on a small plate to cool slightly.

4. 4

   Add the diced onion to the bacon fat remaining in the skillet and stir once every 20 seconds until the pieces turn translucent and soft, about 3 minutes.

5. 5

   Pour the drained beans and 1.5 cups of corn kernels into the skillet and stir everything together until the beans and corn are coated in the oil, about 1 minute.

6. 6

   Add the 2 cups of cooked rice to the skillet and stir with the wooden spoon until the rice is heated through and no cold spots remain, about 3 minutes.

7. 7

   Crumble the cooled bacon into small bite-sized pieces with your fingers and scatter it across the top of the stew.

8. 8

   Sprinkle the 0.5 cup of shredded cheese evenly over the top of the stew in a thin, even layer.

9. 9

   Reduce the heat to medium and cover the skillet with a lid or foil, then let it sit until the cheese melts and looks glossy, about 2 minutes.

10. 10

    Remove the skillet from the heat and carefully uncover it by tilting the lid away from your face to avoid the hot steam.

Tools you’ll need

• 12-inch skillet with lid
• wooden spoon
• slotted spoon
• small plate
• measuring cups

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