Food in America
Brazil

Beans & pulses

Brazilian Recipes

Feijoada

Considered the most representative dish from Brasil, a feijoada is an authentic American bean feast. A feijoada platter is full of color, having the black beans and meat, white rice, orange slices, collard greens, toasted maniocand the hot red sauce made with malagueta chili.

Feijoada recipe

A hearty bean dish in the best Brazilian tradition. Not only beans, count on finding almost every part of the pork -including sausages- and some beef.

Ingredients

USA Imperial   ½ lb    dried black beans   1 lb    ham joint on the bone, either smoked or salted   4 oz    smoked sausages, in bite sized pieces   4   pork spare ribs   2 oz    garlic sausages or chorizo, in thick slices   ½ lb    fresh sausages, cut in bite size pieces   2   fresh pig trotters, split in half   2 Tbs    olive oil   1   large onion, finely chopped   2   cloves of garlic, crushed     salt and freshly ground black pepper

Metric   225 g    dried black beans   450 g    ham joint on the bone, either smoked or salted   225 g   smoked sausages, in bite sized pieces   4   pork spare ribs   125 g    garlic sausages or chorizo, in thick slices   225 g    fresh sausages, cut in bite size pieces   2   fresh pig trotters, split in half   30 ml    olive oil   1   large onion, finely chopped   2   cloves of garlic, crushed     salt and freshly ground black pepper

 

Procedure

1. Soak the beans in cold water for a minimum of 8 hours or overnight. If using salt pork, soak the ham joint in a separate container.
2. Drain the beans -and the joint, if neccessary- and wash under running water.
3. Put beans and ham joint into a large pan together with all the sausages and ribs. Cover with water and add the bay leaves.
4. Bring to the boil. Reduce heat and simmer for 2 hours -meat and beans should be tender.
5. Discard bay leaves. Remove 1 cup of beans and reserve. Get ham joint, ribs and trotters, strip meat of the bones, dice and return to the pan.
6. Heat olive oil in a large pan. Fry onions for 3-4 minutes, add garlic and cook on low heat until brown.
7. Add the cup of beans kept on the side and mash to make a thick paste. Mix in this paste into the beans and meat. Simmer for 15 minutes. Season to taste.

Servings: 8 Nutrition facts Serving size: 1 serving Salt and freshly ground black pepper have not been included. Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving       Calories   856.71   Calories From Fat (82%)   701.19       % Daily Value Total Fat 77.27g   119%   Saturated Fat 27.22g   136%   Cholesterol 149.96mg   50%   Sodium 1414.72mg   59%   Potassium 396.34mg   11%   Carbohydrates 9.52g   3%   Dietary Fiber 2.74g   11%   Sugar 0.81g       Sugar Alcohols 0.00g       Net Carbohydrates 6.78g       Protein 29.19g   58%

Cooking tips

Serve with rice, fried manioc starch, sauteed collard greens, orange slices and red hot sauce for a complete Brazilian feast.

Serve feijoada at lunch time best, this recipe is too heavy for an evening dinner.

Brazilians would say this recipe only provides for four people so they can have a taste of every ingredient. You are very welcomed to try -just look at the nutrition facts first. After all, there are only 4 spare ribs, but being boneless and diced, everyone will have a bite. Once added all side dishes, this meal provides enough sustenance for a whole day.

The traditional method calls for a clay pot over low heat. However, this recipe can be easily prepared in a pressure cooker. Just throw in all ingredients except the onions, garlic and olive oil. Cook on high pressure for 30-35 minutes. Release the steam by the slow method -letting the cooker cool down on its own. Remove 1 cup of beans and cook the onions and garlic as indicated in step number 6. Continue with step 7.

 

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