Directions: |
Directions:Wash beans, soak overnight in cool water. Next morning, early, drain beans, discarding the water, bring beans to boil in large pan, covering the beans with water. Use about 5-6 cups of water.
After beans begin boiling, turn down heat to slight boil and simmer for 1 hour. Saute minced garlic in a little olive oil in sauce pan until tender and add to beans.
In the same pan as you used for garlic, cook the sausage which is cut into bit size pieces and simmer 5 minutes, add to beans. Cut up either smoked pork chops and /or pork hocks and add to beans. At this point, continue to simmer the mixture, stirring occasionally to prevent scorching. Ad water as necessary, it is better to have too much than too little. It usually take 6-8 hours to cook. When beans are tender, mash a few on the bottom of the pan, this thickens the Feijoada. Server over hot cooked Basmati or white rice. Top the stew and rice with Farofa as desired.
FAROFA
Melt butter in pan, fry the egg as omelette-flat, remove from pan and cut into strips. Add onion to pan and saute until soft. Add manioc meal to pan and mix in- it will the texture of granola, slightly chunky. Add egg strips an salt and wallah!! Serve sprinkled over Feijoada. Also great served as pilaf over other foods. |
Personal
Notes: |
Personal
Notes:
The child of Brazilian slavery. The dish evolved from a pot of black beans boiled up with lesser bits of pig. It eventually developed into an elaborate stew build around beans, cooked with assorted meats, smoke pork and so on. Ken first discovered this dish while living in Brazil from 1962-1964 in the Peace Corps. It is a hearty and protein meal has become a favorite of our and specifically of son son Elliott's family. It had become a regular monthly addition to our meal planning.
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