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Feijoada is Brazil's most
famous dish and a very good option for a dinner party. I usually make this
recipe for 10 to 12 people. Since I grew up having at least 15 people to
eat feijoada at my folks, I just followed the tradition. The recipe
bellow is the "real thing" but you can omit some of the ingredients if you
like. For instance, I do not put the feet and the ears in. You may have to
adapt since some of the ingredients may be hard to find depending of where
you live. Before the feijoada we have Caipirinhas. That is Dave's
department, my American husband, who has become a Capirinha expert over
the years and is as good at making them as a Brazilian.
Ingredients:
3 lb black beans
1 lb "carne seca" (Brazilian salted cured beef)
2 lb of various pork sausages (smoked)
1 lb pork tenderloin
1 lb spareribs (salted)
10 oz of thick bacon
10 oz pork ear (salted)
2 pork feet
2 large onions
3 cloves garlic
1 bay leaf
olive oil, parsley, spring onions
Directions:
1. The night before, soak the salted meat (ears, spareribs) in a lot of
water (Approximately 4 inches). In a separate bowl, soak the beans in a
lot of water (Approximately 4 inches). On the following day, drain the
beans and place them in a large pot; cover with water by 3 inches and
bring to a boil and reduce to medium heat. Drain the salted meat, place it
in a large pot and cover with water, bring to a boil. Boil the meat for
about
5 minutes. Drain and reserve.
2. Cut all the meat into small pieces. Cut the sausages and the carne seca
in 1 inch-pieces. After 30 minutes of cooking the beans, add all the other
meat EXCEPT for the sausages, which will be added later. Stir from time to
time. When the beans and meat are almost cooked, add the sausages and
finish cooking everything together. Add more water if necessary. Check the
salt.
3. Shred the onions and smash the garlic. Heat the olive oil in a large
skillet. Add the onions and garlic and cook until golden brown. Add the
parsley and spring onions and cook for about 5 minutes. Add two ladlefuls
of beans and mash them; put everything in the beans and meat pot. Simmer
until the feijoada gets thicker, creamy.
4. Feijoada is served with white rice, collard greens
(sauté), farofa, vinagrete and a hot sauce. To assemble the plate,
serve white rice, put a ladle of feijoada on top. On the side, around the
rice and beans, put all the other side dishes.
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