Brazilian Black Bean Stew (Feijoada)
The word “feijoada” (fey-jwah-duh) comes from the word “feijão”, which is Portuguese for beans. Feijoada is national dish of Brazil which consists of a black bean stew brewed with a variety of salted and smoked pork and beef products from “carne-seca” to smoked pork spareribs. The rich, smoky stew is then served with rice, sautéed collard greens or kale, orange slices and topped with toasted cassava flour (farofa). The meal is just as warm, comforting, rich and vibrant as the music, people and culture of Brazil.
(Also check: https://www.smithsonianmag.com/arts-culture/Celebrate-Brazil-with-Emerils-Feijoada-180951699 )
Ingredients:
2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped garlic
2 bay leaves
Salt
Freshly ground black pepper
1 pound choriço sausage, sliced 1/4-inch thick
1 pound carne seca or other salted cured beef, soaked overnight and cubed
1 pound baby back spareribs, cut into individual ribs
1 pound black beans
10 cups water
4 cups collared or kale greens, sauteed in olive oil
4 cups cooked white rice
Brazilian hot sauce
Garnish: 1 orange, halved and cut into thin slices, and Farofa
Directions:
In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid 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, mash 1/4 of the beans. Reseason with salt and pepper if needed.
Brazilian Rice (side dish with the main dishes)
Ingredients:
1 cup basmati rice
1 1⁄2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon salt
2 cups boiling water
Directions:
Wash the rice until the water runs clear and set aside to dry. Boil enough water for two cups. Chop the onions and garlic finely. Place a pan over medium heat and add the olive oil. Once olive oil is heated add the chopped onions and garlic.
Sauté until fragrant; approximately 3 minutes. Add the dry rice to the pan and stir for an additional 3-4 minutes making sure that the rice does not stick to the bottom of the pan. Add the two cups of boiling water to the rice and the salt.
Place a lid on the pan and cook on medium heat for 8 minutes. Decrease the heat to low and cook for another 10-15 minutes, or until the water has all evaporated. If the rice is not cooked yet, add a little bit more water.
