It’s Sunday! Most of brazilian families enjoy this day-off together, going to the beach(if there’s beach in the city, of course), visit some friends, preparing a tasty churrasco (barbecue) or the famous FEIJOADA!🙂
The word FEIJOADA (pronounced fay-ZWAH-da) comes from “feijao”, Portuguese for “beans”. In northwest Portugal it is usually made with white beans; in the northeast (Trás-os-Montes), it is generally prepared with kidney beans, and includes other vegetables such as tomatoes,carrots, and cabbage. The stew is best prepared over low heat in a thick clay pot. However, it gained its own version in Brazil and became a very popular dish among brazilians and also foreigners.
Brazilian feijoada is prepared with black beans, a variety of salted pork or beef products, such as pork trimmings (ears, tail, feet),bacon, smoked pork ribs, and at least two types of smoked sausage and jerked beef (loin and tongue). “Feijoada Completa” is served with rice, farofa, steamed kale and vinaigrette sauce.
The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew.
IMPORTANT TIPS ABOUT FEIJOADA
- It’s better eat it at lunchtime, because it’s a heavy dish.
- Caipirinha can be served as an aperetif. Beer, soft drinks or juices for drinks.
- Sliced oranges can be served along feijoada to help your digestion🙂
I’ve found a lot of recipes in English teaching how to make feijoadas, but the most complete one I found on a very interesting blog about brazilian cuisine, called FLAVORS OF BRAZIL. Maybe you won’t find all the ingredients, but feijoada is a flexible dish🙂 you can easily replace some ingredients. Check it out:
RECIPE – Feijoada (Classic, Traditional Recipe)
1/2 lb. (250 gr.) pork ribs, salted
1/2 lb. (250 gr.) pig’s tail, salted
1/2 lb. (250 gr.) pig’s foot, salted
1/2 lb. (250 gr.) pig’s ear, salted
1/2 lb. (250 gr.) pork loin, salted
1/2 lb. (250 gr.) carne-do-sol (click here for instructions on how to make your own carne-do-sol)
1/2 lb. (250 gr.) beef brisket
1/2 lb. (250 gr.) Linguiça sausage, or other smoked sausage
1/2 lb. (250 gr.) Linguiça sausage, spiced, or pepperoni
1/2 lb. (250 gr.) Kielbasa sausage, or other garlic sausage
1 1/2 cups dried black beans
1 bunch cilantro
1 bunch green onions
5 bay leaves
1/2 cup cachaça
1 unpeeled orange, scrubbed and quartered
1 lb. (400 gr.) pork lard
1/2 lb. (250 gr.) thick sliced smoked bacon, cubed
4 cloves garlic, chopped
1 medium onion, chopped
The day before cooking the feijoada, place all the salted,meats in a large pan, and cover with cold water. Refrigerate. Change the water every three hours, for minimum 24 hours. Drain thoroughly.
In a very large kettle or bean pot, place the beans, the meats and sausages, the cilantro and green onions tied together, the bay leaves, the cachaça, and the orange. Cover with cold water, bring to a boil over medium heat. Continue to cook over low heat. As each meat in turn becomes fully cooked and tender (test with a fork) remove from the kettle, let cool, cut into bit-size pieces, and reserve.
When the black beans are fully cooked and soft (about 1.5 – 2 hrs.), remove 1 cup of beans and cooking liquid, and blend until smooth in a blender. Return 1/2 cup of this mixture to the beans in the kettle to thicken the cooking liquid.
In a large frying pan heat the lard, and cook the bacon in it until browned and crispy. Remove the bacon cubes, and in the same lard, fry the garlic and onion until soft and transparent, but not browned. Remove from heat, then stir in the reserved 1/2 cup of the blended beans. Stir entire contents of frying pan plus the reserved meats and bacon, into the beans in the kettle. Let cook over low heat for 20 minutes for flavors to blend.
Serve accompanied by Mineiro-style kale, thick slices of peeled oranges, white rice, farofa (recipe to follow), and caipirinhas to drink.