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Feijoada, a hearty black bean and mixed meat stew that is a
national dish of Brazil.
The word feijoada comes from the word feijo, which is Portuguese
for beans. This yummy rich and smoky stew...
Feijoada, a hearty black bean and mixed meat stew that is a national dish of Brazil.
The word feijoada comes from the word feijo, which is Portuguese for beans. This yummy rich and smoky stew served with rice, sauted collard greens or kale, orange slices or topped with toasted cassava flour.
How to prepare feijoada?
Tips to make this awesome dish:
Two tablespoons olive oil
Two cups chopped onions
Two tablespoons chopped garlic
Two bay leaves
Freshly ground black pepper
One pound chorio sausage, sliced 1/4-inch thick
One pound carne seca or other salted cured beef, soaked overnight and cubed
One pound baby back spareribs, cut into individual ribs
One pound black beans
Ten cups water
Four cups collared or kale greens, sauted in olive oil
Four cups cooked white rice
Brazilian hot sauce
Garnish: 1 orange, halved and cut into thin slices, and Farofa
In a large heavy-bottom pan, over average heat, add the oil. When the oil is boiling, add the onions and garlic. Crush the bay leaves and add to the saucepan. Add some salt and pepper. Cook for 5 minutes. Add the sausage. Keep on cooking for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, decrease the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Add extra salt and pepper if needed.
Serve this rich dish with rice, shudder some hot sauce over the entire plate. Decorate with the orange slices and farofa.
Yield 2 cups
3 tablespoons butter
2 1/2 cups manioc flour