Goiás North's Traditional 'Feijão Trepa-Pau' Rice Recipe Shared by Chef Otávia Cabral

The "Jornal do Campo" program, featured on "Sabores do Campo," has shared a recipe for a traditional dish from northern Goiás, known as arroz com feijão trepa-pau. This dish is also recognized in the state of Tocantins. The recipe, prepared by chef Otávia Cabral, highlights the unique "trepa-pau" bean, a small, reddish grain cultivated differently from common beans, which gives the dish its name. Historically, this meal originated from "matulas," the single-pot meals prepared by "tropeiros" (cattle drovers) for sustenance during long journeys. Chef Cabral emphasizes the dish's robust flavor and simplicity, noting the trepa-pau bean as its key distinguishing feature. The ingredients include 2 cups of rice, 3 cups of trepa-pau beans, 200g of bacon, 400g of "carne serenada" (air-dried meat), one onion, four garlic cloves, chives, cilantro, salt, "pimenta chapéu-de-frade," and "pimenta-de-macaco." Preparation involves soaking the beans overnight, followed by slow cooking in a regular pot for about 30 minutes. Bacon is fried and set aside, then the serenada meat is browned with garlic and onion. Water is added to the meat in stages to enhance flavor. The rice is then cooked with the meat and bacon. Finally, the cooked beans are mixed with the rice and meat mixture, and finished with chives, cilantro, and peppers. The chef suggests enjoying this family-style dish with good conversation.