Feijoada (Black bean stew)

Image“Feijoada” is Brazil’s famous dish, specially in Rio, is made of black beans and lots of meat. Brazilians eat “feijoada” all year round. Many restaurants have at least a “Feijoada day” per week.

 

Ingredients:
 1kg of black beans
 1kg of pork meat (spare ribs, belly, pig’s trotters and head)
500 g of “calabresa” sausage
 400 g of “paio” sausage
 1kg of jerk beef
 6 tablespoons of oil
 2 chopped onions
 2-3 cloves of crushed garlic
bay leaves, parsley and spring onion
 salt and black pepper to taste

*The Brazilian sausages (calabresa/paio) can be replaced with any other kind of smoked sausages available on the market.

 

 Preparation:
 1. Soak the beans overnight.
 2. Cook the beans in a pressure cooker in plenty of water for 30-45 minutes or until soft.
 3. Save the cooked beans for later.
 4. Soak the jerk beef overnight.
 5. Cut the jerk beef into small pieces and cook it in water for 30 minutes or until soft. Drain the water and save it for later.
 6. Clean (if necessary), rinse the pork meat, pat it dry and cut it into small pieces.
 7. Cook the pork meat in water until soft. Drain the water and save it for later.
 8. Cut the Brazilian sausages into slices.

9. Cook the Brazilian sausages in boiling water for 5 minutes. Drain the water and save them for later.

 10. Sauté the onion and the garlic in hot oil.
 11. Add the beans, the jerk beef, the pork meat, the sausages and stir well.
 12. Add all the seasonings, water (if necessary) and stir well.

13. Bring it to a boil under low heat until the liquid is thicker. Stir it once in a while and add water, if necessary.
14. Put the “feijoada” in a bowl and serve it with rice, steamed kale, farofa and vinaigrette sauce

 

Remarks:

“Feijoada” is better served at lunchtime because it’s a heavy dish.

Brazilians use cured salted pork meat (spare ribs, pig’s trotters, head and tail), which is available in Brazilian supermarkets.Cured salted pork meat has to be soaked in water before cooking. You can replace cured salted pork meat with fresh pork meat.

If you use fresh pork meat, you can also use some “Kassler” (German smoked pork rib) or smoked bacon to add more flavor to the “feijoada”.

Jerk beef (carne seca) is available in Brazilian supermarkets. Jerk beef is very salty and it has to be soaked in water before cooking.

 

To make work easier, you can start with the preparation of “feijoada” one day ahead. Cook the beans, the jerk beef, the pork meat and the sausages one day ahead and keep them in the fridge.

“Feijoada completa” is served along with rice, steamed kale, farofa and vinaigrette sauce. I will give you this recipes later…

“Caipirinha” is perfect for aperitif and usually people still drinking it when they enjoying this meal. Beer is also great match for this heavy meal.

Sliced orange is served along with “feijoada”.

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This entry was published on April 23, 2012 at 4:07 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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