Thank you so much to Edvilma, Thi, Cristian, Debilee, and Liliana for sharing your dishes with us!
The artist behind me is Emilia Koziol, check out her work on my website here: https://www.beryl.nyc/index.php/emilia-koziol/
Want to be a featured artist on the show? Email me at berylshereshewsky@gmail.com with or contact me through my website: https://www.beryl.nyc/index.php/contact-me/
Link to buy field peas: https://amzn.to/3DLYiyZ
My Rice Toppings episode for more rice inspo: https://youtu.be/UtWunWlMIsU
The first time I cooked cranberry beans from my Beans episode: https://youtu.be/whiSwGqS8NI?t=712
The Paraguayan onion salad I mentioned: https://youtu.be/xdyhz0gGd70?t=678
The Puerto Rican hot sauce I used: https://amzn.to/4gJ3DWk
RECIPES
Baião de Dois: https://www.beryl.nyc/index.php/2025/01/08/baiao-de-dois/
Xoi Dau Den: https://www.beryl.nyc/index.php/2025/01/08/xoi-dau-den/
Borlotti Beans Risotto: https://www.beryl.nyc/index.php/2025/01/08/borlotti-beans-risotto/
Arroz con Gandules: https://www.beryl.nyc/index.php/2025/01/08/arroz-con-gandules/
Tacu Tacu: https://www.beryl.nyc/index.php/2025/01/08/tacu-tacu/
CHAPTERS
00:00 Intro
00:31 Making Brazilian Baião de Dois (A Dance for Two)
03:53 Trying Baião de Dois
07:15 Making Italian Borlotti Beans Risotto
12:34 Trying Borlotti Beans Risotto
14:48 Making Peruvian Tacu Tacu (Rice & Bean Cake)
18:16 Trying Tacu Tacu
20:43 Puerto Rican Arroz con Gandules (Rice & Beans)
23:59 Trying Arroz con Gandules
25:39 Making Vietnamese Xoi Dau Den (Sticky Rice with Black Beans)
28:45 Trying Xoi Dau Den
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: https://www.instagram.com/shereshe/
Support me on Patreon: https://www.patreon.com/beryl
42 Comments
Well, the Xoi is a little wet through.
This is the video for me! I love rice and beans as a latina!! ty beryl!
The brazilian cheese is my fave! My dad travelsa lot for work and he brought it once and I was in love from that moment! It is a travesty that I dont have this here!
You should use a sieve for washing your rice, it's so much more easier!
Esta amogollao el arroz con gandules.
I LOVE this episode! Love my arroz con gandules or as my Spanish language challenged spouse calls it~ rollo! Eating a leftover bowl right now. It tastes even better a day or two later!
Baião de Dois was the recurrent school lunch in my days
i love beans
If you want to try Costa Rican dishes try making Gallo Pinto (usually comes with a slice of Tico Sausage and eggs as well as Fried plantains) and if you go to the Caribbean coast they have Rice and Beans which usually comes with a delicious chicken in sauce. If you want to make gallo pinto though you need to get salsa lizano though because its not the same without it.😊
No Waakye from Ghana? Unsubscribing from this channel
We have many versions of Baião de Dois. My favourite does not includes sausage in the preparation but as a side dish, fried, along with fried bananas as well. And I usually put black pepper in the rice and beans, It makes difference! You should try once 😉
❤
If you ever do a part 2, morisqueta is an easy rice and beans dish that is my favorite from growing up in a Mexican family.
I like to get a can of Hormel chili, either no beans or with beans, and add it to cooked white rice. Just a cheap, poor man's red bean and rice.
wouldn't unseasoned pork sausage just be… ground pork?
No Waakye should be a crime
Waakye from Ghana should have been included
If you do a part 2 make sure to include waakye from Ghana.
Beryl, do a treat to yourself and cook the queijo coalho on a grill just till it gets golden brown and see the magic happening.
16:34 the tomato, onion, olive oil salsa has a hot pepper. She called it chili but it's a pepper like a jalapeño but south American. It is clean and bright. The oil oil makes it shine. But it's not muddy yellow. You never eat aji amarillo that hasn't been simmered in water for at least 30 mins. And also…the rice doesn't get crushed. Only the beans are mashed and mixed into the rice.
Omg the xoi! Now I need to head into my local Viet bakery to get some xoi and che!
Beryl, can you do an episode of rice pudding from around the world? I love rice pudding and now that it’s cold I had to make some. But I feel like I need some new inspiring rice pudding recipes! Help😂🎉🍚
The best rice beans you can have is ayimolou
Baião de Dois should not have the consistency of a risotto at all :O
1:43 You don't need to use batter to fry it, it's already delicious without the batter
What a crime , Rice and Benas are Brazilian everyday food.. but not this….
Haloumi (unsure of spelling) is also a specialty cheese not available in most typical supermarkets. What is an alternative to haloumi?
Só acho que sempre há o erro de dar ênfase à tradução.
Tem que ensinar a falar BAIÃO DE DOIS
Happy new year ❤❤❤
Love the rice love the beans! Just think how much better America would be if we all switched to beans and rice!
Not doing feijoada is sad…
BRASIL MENTIONED 🇧🇷🇧🇷🇧🇷
That arroz con gandulez is definitely their specific family recipe and not the traditional Puerto Rican version. Also, try cooking the rice without the lid until the water has reduced by half before putting on the lid so that the rice is more loose and fluffy, the way puertoricans eat it, rather than wet and creamy.
When i see my brazilian food, i close the video, bey guys .
Abri o vídeo assim 🧐 esperando uma receita brasileira e logo depois 😌😌😌 baião de dois com feijão verde é meu prato de feijão favorito, amei a escolha.
I am Puerto Rican born and raised in Puerto Rico and my mum and grandmother never used Sazón Goya at home. That is anathema to my mother, more than anyone. She never uses any seasoning that she has not made herself and let me tell you the food does not taste the same. However I will try the coconut milk with the rice. I love the idea of using it. But not the pique, I am not a fan. However, I do like the originality, I think every household has their own recipe in Puerto Rico. lol Overall, I loved your observations for every dish you made. Great video.
Hi, i'm brasilian. it's so cool you're pruving a dish from ower coulture. Hope you enjoyed it. Next time you're doing it again, i would recomend you to start frieing the salsage and chease with a litle bit of oil in the same pan you will coock the rice and beens after. Till the salsage and the chease caramels outside a litle bit. They bouth are completely beter that way, golden and crispy outside and tender juicy inside. And the litle caramel that remains on the botom of your pan will add a delicious layer of flavor too the coocking that will come after. The fried salsage you can coock with the cookins together. And the fried chease you can have it the both ways, haf of it you cook together, and haf of it you can use as a topping in the end.
This kind of chease "queijo qualho" is aways served caramelized outside, some times fried, and sometimes roasted in barbecue.
Grew up eating xoi dau dan I love it!!
Shhh it's a secret, don't tell anyone. =tells everyone the secret= 😂
International Youtubers: Rice and Beans. Brazilians: oh my gooosshhhhh
MARCELAAAA ERA EL MOMENTO DE HACER BRILLAR EL MORO EC EC EC
The fact that this video didn't feature jamaican / caribbean rice and peas is a crime!