In Brazil, the dish to have is feijoada (fey-jwah-duh). Feijoada won’t be found in the U.S. on the menus of Fogo de Chao or other churrascarias, but the flavors found in a bowl of feijoada is enough to battle any night out with wandering spits of barbecued meats.
The word feijoada comes from the word feijão, which is Portuguese for beans. Feijoada is a black bean stew that is brewed with a variety of salted and smoked pork and beef products from carne-seca to smoked pork spareribs. The more traditional feijoada also includes “cheaper” cuts such as pig’s ears, feet and tails, and beef tongue. 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.
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
Instructions:
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.
French Contribution to World Cuisine: Culinarity and Dish Beauty
