Monday, August 07, 2006

Feijoada (Brazilian black bean stew)

This is the national dish of Brazil. It is usually served on a Saturday (sometimes on a Thursday as well in some restaurants). I followed the recipe from a book called "Cozinha Brazileira" (ISBN 972-8819-05-6). The recipe book was a gift from Renata. Obrigada, Renata!

3 cups black beans (feijao)
1 small onion (finely chopped)
4 cloves of garlic (finely chopped)
4 bay leaves
2 tbsp dried pasley
about 2 tsp salt
freshly ground black pepper
Rice, couve and slices of oranges to serve
Meat: (other types of meat can be used, eg. carne seca (brazilian dried beef), ribs)
2 pig feet
2 pork sausages

1. The night before, soak the black beans in water. The next morning, drain the beans and set aside.

2. In a large pot, cook onion over medium heat. When the onion become transparent, add garlic. Cook for about a minute, then add black beans and mix. Add bay leaves, dried pasley salt and sufficient water so that the water level is about 2 inches higher than the level just to cover the beans. Bring to a boil. Then reduce to low heat and cook the mixture for about 1.5 hours or until creamy. Stir occasionally. Add water if necessary.

2. In a separate pot, cook pig feet in water over medium heat for about 1 hour until soft. Once done, drain the water and rinse under cold water to remove excess fat. Add the pig feet to the black beans.

3. Cut the sausages into 1/2 inch pieces and add to the black beans.

4. Continue the cooking until the mixture becomes creamy. Add salt and freshly ground black pepper to taste.

5. To serve feijoada, put a ladleful of feijoada on top of rice . Arrange oranges and couve around the sides.



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