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Feijoada with Arroz (Brazilian Style Rice)
Ingredients:
8 cups dried black beans 3 lbs carne seca (Brazilian salted cured beef) 2 lbs sweet sausage (I use Portuguese Choriço when available) 2 lbs baby back spare ribs 2 bay leaves 1 large onion 2 cloves garlic 3 tbsp olive oil
The night before, soak the beans in a large bowl with water to cover at least 3-4 inches. Soak the carne seca in water to cover. The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches. Bring the beans to a boil in medium heat.
Meanwhile, cut the carne seca into 1 inch pieces. Cut the sausage into 1 inch pieces (When I use Portuguese sausage I usually prick it with a fork and simmer it for ten minutes with enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.
Add the carne seca, sausage, ribs and bay leaves to the beans. Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep the beans covered. Keep an eye on the beans so they don’t burn at the bottom!
Chop the onion and garlic. Heat the olive oil in a cast iron skillet over a medium heat. Add the onion and garlic and cook until golden brown. Add two ladlefuls of beans and mash them. Put this back into the pot. It will thicken and season the beans.
Continue to simmer gently for at least another hour adding water as necessary. A good feijoada should have a creamy consistency when done. Remove the bay leaves. Some people take the meats out at this point and serve them separately on a platter. I like to leave them in with the beans, it keeps them hot. Serve the feijoada and garnishes in ceramic bowls and platters; it will add a touch of authenticity!
To serve feijoada, put a mound of rice on your plate and place a ladleful or two of feijoada on top. Arrange oranges and couve around the sides.
Arroz (Brazilian Style Rice)
Ingredients:
4 cups long grain rice (I use Uncle Ben’s) 8 cups water 1 medium onion, chopped 3 tbsp olive oil salt to taste
Heat the olive oil in a large heavy saucepan over medium heat. Add the chopped onion and cook until limp. Do not let it brown! Add the rice and sauté until the grains become shiny. Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender. Serves 12.
This recipe can be made with chopped onions and garlic combined or with garlic alone. For feijoada, I always use onion. |
Webmaster replies Sounds my type of grub but what could you use instead of the Brazilian and Portuguese ingredients.
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