With the World Cup on, we thought it would be timely to share this hearty meal; a classic Brazilian breakfast staple the feijoada. Feijoada is a stew of beans with beef and pork, which is a typical Portuguese dish, but also cooked in former Portuguese colonies such as Brazil, Macau, Angola, Mozambique and Goa. The recipe can differ slightly from one country to another – here’s the Brazilian version.
Ingredients
1 lb black beans
1 lb Spanish chorizo
1/2 lb Brazilian “carne seca”
1/2 lb pork tenderloins
3-4 strips of smoked bacon
1/2 lb Brazilian / Portougese linguia
1 large onion diced
1 large red pepper diced
5 ea tomatoes seeded & diced
4 garlic cloves
2 tablespoons of olive or vegetable oil
1 tablespoon vinegar
Salt to taste
Black pepper
Directions
Soak beans overnight in large container. Next morning, cook beans for 4-5 hours at low heat. Place ham hocks, chorizo, ribs and Canadian bacon in deep pan with plenty of water and bring to a boil. In a large frying pan saut onion, peppers, tomato, and garlic using either vegetable or olive oil (smoked bacon strips optional) for two or three minutes. Toss in cubed pork and beef. Saut an additional two-three minutes.
Mash 5-l0 tablespoons of beans and add to large pot. The resulting paste will thicken sauce. Add two tablespoons of olive oil, three garlic cloves all chopped-up or mashed, along with a tablespoon of white vinegar and a teaspoon of red-hot pepper. Stir, heat over medium fire for two-three minutes, then transfer to contents of frying pan. (You may use two frying pans, if necessary) Let simmer for l0-l5 minutes. Add contents of frying pan(s) to the beans and let boil at medium heat for 1-2 hours. Serve with rice, collard greens, and farofa.
