Brazil’s National Dish
Servings:8
Feijoada completa
Calories per serving: 477
Ingredients:
2 pounds black beans
1 pound salt pork
1 pigs feet
1 ham hocks
1 pound smoked sausage (cut into bite sized pieces)
1 pound cut up slab bacon
3 sticks dried beef jerky
2 bay leaves
2 tablespoons cooking oils
1 finely chopped onion
2 cloves crushed garlic
2 tablespoons chopped cilantro
1/2 teaspoon black pepper
Directions:
Saturday noon is the most typical time to eat this dish and is probably the most typical dish you could serve your guests or family. Brazilians say it has everything of the pig except the oink. In the old days there was a riddle: “What has a pig snout, pig’s ears, pig’s feet, and a pig’s tail, but isn’t a pig?” The answer, of course, was, “Feijoada”.
In recent time the Brazilians have simplified this considerably. Nowadays, instead of all of the above mentioned, they use smoked pork chops, smoked pork loin, dried beef, and Portuguese sausage.
Feijoada must be accompanied by a little pile of bright green Couve (see Vegetable chapter). Following a heavy Feijoada lunch, sliced fresh oranges are served. As the Brazilians say, the oranges cut the Feijoada and make it easier to digest.
Pick over beans, wash well and let soak overnight in cold water. Change the water. Cover the beans with water without salt and let cook for one hour and add salt pork, pig’s foot, ham hock, smoked sausage, slab bacon, jerky, bay leaves. Let cook for about 1 1/2 hour.
When the beans are tender, in a heavy frying pan heat cooking oil, chopped onion garlic, cilantro, black pepper. When golden, remove 2 cups beans with juice from the large pan and with a wooden spoon mash the beans (or beat in a blender). This is used to thicken the mixture. Add to the bean mixture.
The beans should be brought to the table hot and bubbling. Sometimes they are placed in a hot oven long enough to make the mixture hot and bubbling. Brazilian rice is served with this. When you dish it up onto your plate, the beans would cover the rice. Farofa (see Accompaniments chapter) is served over the beans. Serve with Couve (see Vegetables chapter). Broccoli leaves would be a good substitute. Also serve with orange slices.
You should also serve a very typical Brazilian dessert— probably Pudim de caramelo (see Desserts chapter).
In recent time the Brazilians have simplified this considerably. Nowadays, instead of all of the above mentioned, they use smoked pork chops, smoked pork loin, dried beef, and Portuguese sausage.
Feijoada must be accompanied by a little pile of bright green Couve (see Vegetable chapter). Following a heavy Feijoada lunch, sliced fresh oranges are served. As the Brazilians say, the oranges cut the Feijoada and make it easier to digest.
Pick over beans, wash well and let soak overnight in cold water. Change the water. Cover the beans with water without salt and let cook for one hour and add salt pork, pig’s foot, ham hock, smoked sausage, slab bacon, jerky, bay leaves. Let cook for about 1 1/2 hour.
When the beans are tender, in a heavy frying pan heat cooking oil, chopped onion garlic, cilantro, black pepper. When golden, remove 2 cups beans with juice from the large pan and with a wooden spoon mash the beans (or beat in a blender). This is used to thicken the mixture. Add to the bean mixture.
The beans should be brought to the table hot and bubbling. Sometimes they are placed in a hot oven long enough to make the mixture hot and bubbling. Brazilian rice is served with this. When you dish it up onto your plate, the beans would cover the rice. Farofa (see Accompaniments chapter) is served over the beans. Serve with Couve (see Vegetables chapter). Broccoli leaves would be a good substitute. Also serve with orange slices.
You should also serve a very typical Brazilian dessert— probably Pudim de caramelo (see Desserts chapter).
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- A Taste of Brazil Cookbook, availible in the Cook'n library
