Feijoada – Brazilian Black Bean and Meat Stew

Brazilian FeijoadaThe other week, I was scrolling through all of the posts that I have done on my blog and was surprised to see that I hadn’t done a post on feijoada. I’m still a little bit in shock that I haven’t posted it here yet, but, let’s get over that shock and dig into this absolutely amazing dish!

Feijoada or black bean stew is the national dish of Brazil and is a must-have for when you visit Brazil. It is prepared with black beans and an assortment of meats, such as salted pork, beef and any kind of pork trimmings, ears, tail and feet. Bacon, pork ribs, sausage and jerked beef are commonly included as well. The fejoada is prepared over a low heat in a thick clay pot. The beans and meat are pre-cooked, some of the meats, like the bacon and sausage may be quickly fried in the pan before adding the beans. The smells are mouth-watering and the final dish should have a healthy amount of meat with a light covering of a dark purplish-brown broth from the beans.

It took me sometime to get accustomed to this dish, but that was in large part because beans were not quite my favorite thing to eat. But, it is difficult to not like this dish and after some time I fell in love with feijoada and can’t get enough of it.

It is difficult to go wrong with feijoada. It can be made with any variety of meats, traditionally pork and beef, and you can use as many cuts of meat as you want or as little. My recommendation is to always try to have some sausage, bacon and either pork ribs or pork loin. Just those meats alone can make an absolutely delicious Saturday lunch with friends and family.

Brazilian FeijoadaFeijoada is commonly eaten with rice, collards, farofa and slices of orange to cut the heaviness of the beans and meat!

Today I will leave you with a simple feijoada recipe (you can leave out any of the meats you do not eat or do not have, and although I have put quantities, these are just indications), and for the accompaniments you can click the links below.

> Brazilian White Rice Recipe
> Sauteed Collards Recipe
> Simple Farofa Recipe or Farofa with boiled egg

COMPLETE FEIJOADA

Ingredients

1 kg black beans
100 g jerked beef
50g bacon or pork belly
70 g pigs ear or 1 pigs ear
70 g pigs tail or 1 pigs tail
70 g pigs foot or 1 pigs foot
100 g pork ribs
100 g pork loin
250 g sausage

Seasonings

2 large onions, finely chopped
1 bunch of spring onions, finely chopped
3 bay leaves
6 garlic cloves, crushed
Black pepper
Salt

36 to 24 hours before making the feijoada, put the jerked beef and any salted meats in water to remove all the salt. Every few hours change the water.

If you do not have a pressure cooker, put the black beans to soak the night before.

On the day. Cut all of the meats into rough pieces, they can be a little bit bigger than bite size, but make sure they are not too big. Pre-cook the pork loin and ribs in water. I use a pressure cooker for this!

If using a pressure cooker, put the black beans with water to cook and leave cook on pressure for 30 minutes. If not using a pressure cooker, put beans in a pan with water and cook for approximately 60 to 90 minutes or until al dente.

Using a large deep pan or a clay pot, put a little bit of oil in the pan and heat. Add the onions and sautee for a few minutes, add the garlic and sautee until fragrant, about 1 minute. Add the bacon or pork belly and sautee until almost cooked. Add the sausage, jerked beef, ear, tail and foot. Sautee for approximately 5 to 10 minutes. Add the remaining meat ingredients. Add the beans, bay leaf, salt and pepper. Bring to a simmer and leave on low heat for 20 to 30 minutes or until all of the meat is well cooked. If needed, you can add some water! Lastly, add the spring onions.

Serve warm with rice, collards, farofa and slices of orange.
Brazilian Feijoada

 

Information used from:
https://en.wikipedia.org/wiki/Feijoada

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Truckers Rice – a great variation to white rice

Arroz CarreteiroSo Brazilians seem to have a variation to almost everything, and rice is no exception. Plain white rice is just not enough! Mixing rice with all kinds of goodies makes for an even more elaborate and tasty dish. That is just what arroz carreteiro (ah-hoyz ka-hay-tay-ro) or truckers rice aims to do. Primarily found in the south of Brazil, arroz carreteiro is almost a meal in-itself with vegetables and meat adding beautiful flavors to an already fragrant white rice.

I don’t make arroz carreteiro on a regular basis. I usually make it when I want my rice to have just a little bit more to it or I don’t want to make beans. This week I decided to make arroz carreteiro to accompany grilled pork chops and farofa. There are many different recipes for arroz carreteiro and I am not quite sure which is the original or best one. But never mind, I am going to share with you my recipe for arroz carreteiro and lucky me it has past the approval test of Brazilians from Rio Grande do Sul (the south of Brazil where it is commonly found).

Ingredients

2 cups basmati or jasmine white rice
4 cups boiling water
1 onion finely chopped
3 cloves of garlic finely chopped
3 tblsp tempero caseiro (substitute for onions, garlic, & salt)
2 tbsp olive oil
2 tsp salt
1/2 cup bacon chopped
1/2 cup carne seca, dried meat (optional)
1/2 red, orange, or yellow bell pepper finely chopped
1/2 green bell pepper finely chopped
1/2 cup chopped parsley

Wash the rice until water runs clear and set aside to dry. Boil enough water for four cups. Chop the onions and garlic. If using tempero caseiro measure out the necessary quantity. Finely chop the peppers, bacon, carne seca (optional), and parsley. Place a medium sized pan over medium heat and heat-up the olive oil. Fry the onions and garlic, or tempero caseiro until fragrant, approximately 3-4 minutes. Add the bacon and carne seca and fry for an additional 5 minutes. Add the pepper and fry for another 4-5 minutes. Add the parsley and rice together and fry for an additional 5 minutes, making sure that the rice does not stick to the bottom of the pan. Add the boiling water and salt and cover to cook for 5 minutes. Lower the heat to low and cook for an additional 10-15 minutes until the water has evaporated. If the rice is not properly cooked add a little bit more water and cook until done!

For a PDF of this recipe CLICK HERE!

Escondidinho

The last few weeks have been crazily busy for me and trying to get a lot of cooking done has not been easy, especially when I am trying to learn how to cook new dishes. Writing posts at the end of a busy work day has been almost impossible, so you will have to excuse my tardiness this week with my posts.

EscondidinhoToday I decided to dig into my collection of food that I have already made and share with you a wonderful dish for a cold day. When I made escondidinho a few weeks ago it was not my best cooking day, to say the least. While cooking the mandioca (manioc or yucca) I stupidly decided not to use my pressure cooker and ended up burning my pan because I did not put enough water in to properly cook the mandioca. As a result, I only half managed to cook the mandioca. Mashing the mandioca became a whole other headache: I couldn’t properly mash the mandioca because not all had been properly cooked. So, to make a smooth mixture proved very difficult and I decided to use my food processor to help me out. Oh man was that a mistake. After successfully pureeing the first batch the second load was too much for my small food processor to manage and smoke started to leak from the motor. I quickly turned it off and decided to settle with a lumpy mixture! I am not sure if my processor is actually working properly as I have not dared to try it again; I couldn’t bare to have to throw it in the trash. Anyway, the mandioca part of this recipe proved to be a challenge. It didn’t need to be, I just had a bad kitchen day and didn’t have my cooking hat on! But, to my surprise dealing with the rest of this dish was a breeze.

So, with my rant of the difficulties that I encountered with this recipe over, let me tell you what escondidinho is. The easiest way to describe escondidinho is by saying that it is similar to a Sheppard’s Pie, but at the same time it is really nothing like it. Escondidinho is made with carne seca, a dried, salted meat similar to jerked beef, and manioc/yucca. It is baked in the oven and perfect for a cold night or with beer. From what I have been told, escondidinho is not a dish that is commonly made at home, but instead can be found in bars. Popular in the state of Minas Gerais and other states in the northeast of Brazil it is simple and tasty. According to wikipedia it mentions that escondininho was invented for two young boys, Adolfo and Norberto Canelas who were hungry and only had manioc/yucca and carne seca. Out of these simple ingredients was born this wonderfully simple dish.

EscondidinhoNow, before I share the recipe with you, I have to be completely honest that this was not my favorite dish that I have made or tasted. Although I had the reassurance from my wonderful husband that I had done a really good job with making the dish and it tasted exactly how it should, I did not really like it. I figured out pretty quickly what I didn’t like about this dish and it was the mandioca. Mandioca has a slightly bitter flavor and although lots of people may like this, I cannot bring myself to enjoy the bitterness of it. On the other hand though, the carne seca was absolutely amazing and I couldn’t get enough of it. I think that next time I will put a european twist on this dish and make it with mashed potatoes!

But, I have not given-up using manioc. This week I tried out a manioc bread and it turned out wonderful. I will be sharing the recipe soon, once I have fine tuned it:)

Carne seca is not easy to find outside of Brazil. A solution that some people making escondidinho have come up with is using ground beef. Take a look at this wonderful recipe from Tiffany at A Clove of Garlic, A Pinch of Salt. Or if you are determined to make this the right way you can buy carne seca online.

Here you are, after all of my ramblings I give you the recipe for Escondidinho! Enjoy.

Ingredients

1Kg carne seca
500g manioc/yucca
200g cream
1/2 cup milk
2tbsp butter
salt
1 onion
parsley

Put the carne seca in cold water and leave to soak for up to 24 hours to remove all of the salt. Cook the carne seca in a pressure cooker for approximately 30 minutes. When cool shred the carne seca and set aside. Cook the manioc/yucca in a pressure cooker for 30 minutes. Remove from the water, remove the hard fibre in the middle and mash. Add the cream and milk to form a smooth mixture. Set aside. Melt the butter in a frying pan and add the onions. Sauté until the onions are soft but not brown. Add the carne seca, salt, and parsley. Sauté for up to five minutes. Preheat the oven to 200C/390F. Using an oven proof dish put the carne seca mixture on the bottom of the dish and cover with the manioc mixture. Smooth the top. Place in the oven for 30 minutes or until the top is crisp and brown.

For a PDF of this recipe CLICK HERE!