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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Feijoada Recipe

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This recipe for Feijoada is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. black beans
2 lbs. pork butt (cooked and cubed)
1 lb. bacon, diced
1 lb. sausage, portueges
1/2 lb. chorizo
1 1/2 lbs. bratwurst
vegetable oil as needed
3 cups onion, finely chopped
8 cloves garlic, crushed
1 cup parsley, minced
1 cup cilantro, minced
4 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 tablespoon ground cumin
1 1/2 teaspoons red pepper flakes
add hot sauce to taste
Directions:
Directions:
Soak the black beans over night before use, rinse (or buy black beans already made and skip this part). On day of cooking, add water 2" above beans and bring to a boil and simmer 2 hours. Add the pork shoulder chunks to the beans. In a separate pan, cook the bacon, sausages & chorizo - then add to the beans above and simmer an additional 30 minutes. Be sure to keep water 2" above beans (only add boiling water as needed). Remove and mash approximately 1/4 of the beans. Saute garlic, onions, parsley, cilantro and bay leaves and add to the beans. Add salt, pepper, cumin and red pepper flakes. Add several ladles of beans and mash with a wood spoon. Add hot sauce to taste. Serves 30.
Personal Notes:
Personal Notes:
My man, Kyle served his mission in Rio De Janeiro, Brazil. So teaching myself to make this recipe was important!

 

 

 

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