Feijoada (Brazilian Black Beans)

Feijoada is considered the national dish of Brazil, traditionally served on Saturday. There are many versions of this recipe. I will post another version later.

I found this information at: http://www.maria-brazil.org/feijoada.htm

This is the recipe featured in National Geographic Traveler magazine, July/August 1999 issue and on the Peace Corps website in 2004.

Recipe:
8 cups dried black beans
3 pounds carne seca (Brazilian salted cured beef)
2 pounds sweet sausage (Use Portuguese chorizo when available)
2 pounds baby back spareribs
2 bay leaves
1 large onion
2 cloves garlic
3 tablespoons 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 using the Portuguese sausage, prick it with a fork and simmer it for ten minutes in enough water to cover; then 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 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 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. If you like, you can 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 or rice on your plate and place a ladleful or two of feijoada on top. Arrange oranges and couve around the sides. Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.

Garnish for feijoada:
Slices from 6 oranges: using a sharp knive, peel the oranges, cut into thin slices and arrange them on a platter.

White rice: cook according to package instructions or use the recipe for Arroz à Brasileira (Brazilian Style Rice).

4 cups long grain rice
8 cups water
1 medium onion, chopped (or two garlic cloves, finely chopped)
3 tablespoons 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 go with the onion.

Farofa:

This is a simple recipe for toasted manioc meal (farinha de mandioca). The farofa can also be very fancy with olives, prunes, bacon, sausage, cashew nuts, banana, etc. added to it.

4 tablespoons of butter
3 cups manioc flour
Salt to taste

Melt the butter in a heavy skillet. Add manioc meal and cook over low heat stirring constantly until golden. Sprinkle with salt, to taste. Serve in a small ceramic bowl.

Couve à Mineira (Brazilian Style Collard Greens)

4 to 5 bunches of collard greens (or kale)
butter (use 1/2 tablespoon for every cup of shredded collards)

Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife.

Just before serving, melt the butter and add collard greens. Cook over high heat stirring constantly until collard greens just start to wilt. Sprinkle with salt and serve.

Note: This is the recipe to use as a garnish for feijoada. Otherwise, mince 1 small onion and 2 cloves garlic and cook in butter until lightly brown. Add the collard greens and cook as above.

Molho Apimentado (Hot sauce)
This is the molho à campanha to which are added some liquid from the feijoada and some malagueta peppers (very small, hot Brazilian peppers, pictured above).

Basic recipe for Molho à Campanha:

1 large onion, minced
2 medium-size firm, ripe tomatoes, seeded and chopped
1 small green bell pepper, cored, seeded and minced
¼ cup vinegar
2 tablespoons extra virgin olive oil
salt to taste

Mix all ingredients. Add water if the vinegar taste is too strong. Just before serving add ½ cup of feijoada liquid and 1 or 2 finely chopped malagueta peppers. I usually do not add the peppers but use a few drops of the liquid instead.