Brazilian Style Black Beans and Rice – Feijoada and More
The word feijoada comes from the word feijão, which is Portuguese for beans. Feijoada is a black bean stew that is brewed with a variety of salted and smoked pork and beef products from carne-seca to smoked pork spareribs. The rich, smoky stew is then served with rice, sautéed collard greens or kale, orange slices and topped with toasted cassava flour (farofa). The meal is just as warm, comforting, rich and vibrant as the music, people and culture of Brazil. Sprinkle the Farofa over the top of the beans and meats.
Ingredients
2 tablespoons olive oil
2 cups chopped onions
2 -3 tablespoons chopped garlic
1 teaspoon cumin powder
½ teaspoon coriander
2 bay leaves
Salt
Freshly ground black pepper
1 pound choriço sausage, sliced 1/4-inch thick or chorizo, or thick pieces of pork belly, or some cut up ham hocks, or kielbasa sliced on diagonal
1 pound carne seca or other salted cured beef, soaked overnight and cubed, or stew beef
1 pound baby back spareribs, cut into individual ribs
1 pound dried black beans
10 cups water
4 cups cooked white rice, basmati rice works well
Garnish with chopped cilantro or parsley and chopped green onions
Serve slices of peeled fresh orange slices on the side and some hot sauce
Directions
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, but go easy on salt as some sausage and seca may have an ample amount of salt already. Sauté for 5 minutes. Add the sausage/meats. 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. Re-season with salt and pepper if needed.
Gently cooked small, plantains go well with these dishes also or fried yuca fries are very traditional. And of course, Pão de Queijo, the irresistible warm little cheese breads. Usually, you can find these at Latin grocers.
Finish the meal with some slices of fresh mango as dessert.
Farofa
Yield 2 ½ cups
Ingredients
3 tablespoons butter or try Dendè, a Brazilian style Palm Oil
2 1/2 cups manioc (aka: cassava or yucca) flour
Salt
Directions
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.
Brazilian Style Collard Greens
When buying collard greens, look for firm and deep green leaves with no yellow spots or bug holes. Also, be aware that while the bunch looks like a lot, collard greens is one of those greens that wilts considerably. A bunch will only feed 4, with no leftovers, so grab more if you need to serve more people or if you want to have some left to enjoy the next day! You can also use kale for part of the recipe or all of it to replace the collards.
When you get home, place them in a large airtight plastic bag, unwashed. Place them in the fridge and use within 3 – 4 days for best results.
There really is no secret to make this collard greens recipe. The most time-consuming part of the process is going to be removing the stems.
But after that, all you need do is stack the leaves, roll them tight and slice the collard greens into thin strands, sauté in olive oil and garlic, season with salt and voila: bright green delicious collards are ready to be devoured!
Remove and discard the center ribs.
Stack the collard greens in a pile. I find it easier to do two or three piles per bunch.
Fold each pile in half crosswise.
Roll the collard greens tightly, like a cigar.
Using a sharp knife, cut crosswise, as thinly as you can, making ribbons.
Use your fingers to shake up the strands so they are loose.
Heat the olive oil in a large skillet, over medium heat. Add the garlic and sauté until fragrant and beginning to gain some color.
Add the collard greens ribbons, covered, and cook a few minutes until tender. Season with salt and the juice from ½ a lemon.
Caipirinha
This is a good addition to this dish.
½ lime, unpeel and quartered
1 teaspoon sugar
2.5 oz cachaça rum (Brazilian rum)
1 cup ice cubes or crushed ice
Drop limes and sugar in glass, and muddle to release juice and mix with sugar
Pour over the rum, stir well, and then add ice. Sip and Enjoy!