30 Nov Feijoada: Try Your Hand At More Brazilian Cuisine
Delicious and very substantial, this traditional Brazilian dish is a national culinary staple (and easily found in local eateries). Feijoada is a stew of beans with beef and pork of Portuguese origin. It is also commonly prepared in Macau, Angola, Cape Verde, Mozambique, Goa and India.
Brazilians typically enjoy this hearty meal at midday, accompanied by a caipirinha and followed by a nap. For best results, plan on spending two or three days putting this magnificent dish together. Serve feijoada with steamed rice, braised greens, and sliced oranges for a traditional presentation.
ANOTHER FAVORITE: ‘Obrigado!’ for Brazilian Cuisine: Exploring the Tastes and Colors of the Vibrant South American Fare
INGREDIENTS
(SERVES: 10-12)
3 strips of raw bacon
2 onions
3 cloves garlic (or 1 teaspoon garlic powder) 1 pound smoked sausage
1 pound boneless beef (any cut of meat)
1 can (14-ounce) stewed tomatoes
1 cup hot water
1 Tablespoon yellow mustard
4 cups canned black beans
Salt and pepper
TO MAKE:
1. Cut the bacon strips into big pieces. Fry them in a large pot over medium-high heat for about 3 minutes, stirring often.
2. Turn the heat down to medium.
3. Cut the onion in half. Peel off the skin and outer layer. Chop both halves into small pieces.
4. Peel the cloves of garlic. Chop them into small pieces.
5. Add the onions and garlic to the bacon in the pot. Stir until the onions are soft, about 3 minutes.
6. Cut the sausage and beef into 1-inch pieces. Add them to the onions and garlic.
7. Cook until the meat is brown on all sides.
8. Add the stewed tomatoes (with juice), hot water, yellow mustard, and some salt and pepper.
9. Turn the heat down to simmer. Cover the pot. Cook for about 45 minutes, stirring often. If it looks too thick, add more water, 1/4 cup at a time. Add the black beans (with liquid).
10. Cover the pot, and cook for 10 more minutes.
How did your turn out? I’d love to see some pictures and read about your experience. Send me your ideas and successes to editor@internationaldesignforum.com.
