Feijoada Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped garlic
1 teaspoon crushed red pepper, or to taste
2 bay leaves
Salt
Freshly ground black pepper
About 3 lbs meat, any of the following: Stew beef, ground beef, smoked ham hocks, bacon, corned beef, carne seca (soaked overnight and cubed), chorizo sausage, spareribs cut into individual pieces
1 pound black beans, soaked overnight
10 cups water
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Directions: |
Directions:In a large heavy-bottom pot, over medium heat, add the oil. When oil is hot, add the onions and garlic. Season with salt and pepper. Saute for 5 minutes. Add bay leaves, red pepper flakes, meat, beans and water to pot and bring to a boil; reduce 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 or spatula, mash about 1/4 of the beans. (This thickens the “gravy”.) Re-season with salt and pepper if needed.
Serve over rice, seasoned with hot sauce, topped with chopped onion and tomato, and if available, farofa. A traditional garnish is orange slices. |
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Personal
Notes: |
Personal
Notes: Feijoada is the national dish of Brasil, where the Papa grew up. This is one of those dishes that’s really more an art than a science, and I’ve only written it down and included it because my kids insisted. Use whatever meat you have--the more kinds of meat the better--and cook it long and slow. Vary the seasonings and the heat to suit your taste. The only non-negotiables are: black beans and meat! When John and I were first married, we had to get people to bring us black beans from Mexico or we had to trek long distances to out-of-the-way ethnic grocery stores to buy them at inflated prices. Thank goodness they're now available at every grocery store!
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