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Feijoada (Brazilian Black Beans)
2
2
2
2
Tablespoon Olive oil
Cup Chopped onions
Tablespoon Chopped garlic
Bay leaves
Salt
Freshly ground black pepper
1
1
1
1
1
4
4
Pound Chorico sausage; sliced 1/4−inch thick
Pound Carne seca or other salted cured beef; soaked overnight and cubed
Pound Baby back spareribs; cut into individual ribs
Pound Black beans
0 Cup Water
Cup Sauteed collared or kale greens
Cup Cooked white rice
Brazilian hot sauce
1
Orange; halved and cut into thin slices
Garnish: Farofa; recipe follows
FAROFA
3
2
Tablespoon Butter
1/2 Cup Manioc flour
Salt
1
2 1/2 Fat; 0 Other Carbohydrates
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.
To serve, spoon some of the greens and rice onto each serving plate. Spoon
the Feijoada
over the rice. Shake some of the hot sauce over the entire plate. Garnish
with the orange slices and farofa.
Yield: 8 servings
FAROFA:
In a large saute pan, over medium heat, melt the butter. Add the flour.
Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the
heat.
Yield: 2 1/2 cups
Feijoada (Brazilian Black Beans)
246
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