If there is any
recipe in Brazilian cooking designed to bring people together it is feijoada,
the national dish of Brazil. The name comes from feijão, Portuguese for
"beans". Feijoada (Brazilian Portuguese) is a stew
of beans with beef and pork, which is a typical Brazilian dish originated with
the slaves in Brazil (then Portuguese colony).
Rio is also known for one of its Saturday traditions. In years
past, the creative African slaves began making a dish with leftover cuts of
meat that were considered undesirable and didn’t appeal to the colonists and
slave lords they were cooking for. Rather than waste this meat, they cooked it with
black beans, onions, garlic, and assorted spices. The fragrance of the
simmering dish filled the plantation houses. Once the landowners began to smell
and eventually taste this delicious creation, they wanted to share it as well.
Thus the national dish, feijoada
completa, was born. The meal begins with a delicious black bean soup.
Then sautéed collard greens or kale, delicate cheese rolls, Brazilian rice, and
platters of fresh sliced oranges are served along with the smoked and fresh
pork, beef, sausages, and richly flavored black beans that make up the feijoada
completa.
A complete feast! Diners return several times to select from the artfully
displayed platters of ingredients, choosing their favorites and enjoying them
at a leisurely pace.
Feijoada is also
typically cooked in Portugal and former Portuguese colonies such as Macau, Angola,
Mozambique and Goa, however the recipe can differ slightly from one country to
another.
The basic ingredients
of feijoada are beans with fresh pork or
beef. In northwest Portugal (chiefly Minho and Douro Litoral), 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.
It is usually served
with rice and assorted sausages, such as chouriço, morcela (blood
sausage), farinheira, and others, which may or may not be cooked in the stew.
This version of the
Feijoada recipe comes from the city of Rio de Janeiro. Traditionally served on
Saturday afternoon, this rich, dark, smoky-flavored stew is essential for
creating a Brazilian feast. It is traditionally served with sautéed greens, rice,
and plenty of sliced oranges.
Feijoada takes time
to make, so plan ahead. Read the recipe carefully first to understand all the
steps involved. Then you’ll find it easy to prepare.
This stew is best prepared over low heat in a thick clay pot. The final dish has the beans and meat
pieces barely covered by a dark purplish-brown broth. The taste is strong,
moderately salty but not spicy, dominated by the flavors of black bean and meat
stew.
Feijão com arroz
is the rice and black beans without the addition of the meat.
Serves 10 t o 12
INGREDIENTS:
2 pounds black
beans
SMOKED MEATS:
Select 1 pound
each of 3 smoked meats: chorizo, linguist, smoked kielbasa or other smoked
sausage, pepperoni, smoked pork (ribs, loin, or chops), smoked pork hocks,
smoked beef tongue, lean slab bacon, Canadian bacon, or smoked ham (all preferably
in one piece)
3 cloves garlic
2 medium-size yellow onions
½ bunch
flat-leaf parsley
5 to 6 sprigs
cilantro
2 tablespoons
extra-virgin olive oil
FRESH MEATS :
Select 1 pound
each of 2 fresh meats: beef sirloin or chuck (cut into 2 pieces), Italian sausage,
or country-style pork ribs
3 tablespoons
olive oil
1 bay leaf
1 teaspoon
ground cumin
5 oranges, preferably organic
PROCEDURE:
1) Pour the beans on a clean baking tray or
into a wide bowl. Carefully check for anything that is not a bean, such as
pebbles, and discard.
2) Place the beans in a colander and wash
thoroughly with cold water. Using your very clean hands, swirl the beans around
the colander to remove any dirt. Place the beans in a large bowl and cover with
the water.
3) Let the beans soak for at least 6 hours or
overnight.
4) If you want a quicker method, place the picked-over and washed beans in a large
pot. Add the water and bring to a boil. Boil for 2 to 3 minutes. Turn the beans
off, cover, and let stand for 1 to 1 ½ hours.
5) Wash all of the smoked meats, except the
sausages and/or pepperoni, in plenty of cold water, and then place them in a large
bowl.
6) Pour in enough cold water to cover the meats
by 2 inches, cover with plastic wrap or aluminum foil, and refrigerate for 4
hours or overnight.
7) Change the water once or twice during the
soaking to help remove the extra salt from the meats.
8) Drain the soaked beans in a colander.
9) Place them in a pot large enough to hold the
beans and all the meat.
10) Add the smoked meats, except the sausages
and/or pepperoni, which will go in later, and add the fresh meats to the pot
along with the beans.
11) Cover with enough cold water to measure 3
inches above the meat and bring it to a boil over high heat. Skim any foam or impurities
that rise to the surface. You will need to do this several times during
cooking.
12) Once the beans boil, reduce the heat to low
and simmer for 1 ½ hours, or until the beans and meat are tender. Continue to
skim the pot as needed, and stir the pot occasionally to keep it from sticking.
13) About 15 minutes before the beans have
finished cooking, slightly crush the garlic by laying the fl at side of a
chef’s knife on the clove and pressing evenly to break open the skin. Remove the
skin, cut off the root end, and chop the garlic. Measure 1 tablespoon and set
it aside.
14) Peel the onions and cut them in half. Cut
each half into ¼-inchthick slices, roughly chop the slices, measure 1 ½ cups,
and set aside.
15) Wash the parsley and cilantro thoroughly in
cold water to remove any sand, shake off the excess moisture, and wrap in paper
towels to absorb any remaining moisture.
16) Roughly chop the cilantro and parsley
together, measure ½ to ¾ cup and set aside.
17) Heat the oil in a large skillet over medium
heat for 30 to 40 seconds, and add the garlic, onions, parsley, and cilantro
and sauté for 5 minutes. If the mixture begins to brown, lower the heat.
18) Scoop up about two ladles of hot beans,
along with a little of the cooking liquid, and add it to the vegetables. Using
the back of the ladle, mash the beans to help thicken the liquid.
19) Cook for 5 to 7 minutes.
20) Return the beans to the pot. Wash one of the
oranges thoroughly under cold water. Add it whole to the pot along with any
sausage and/or pepperoni you are using. Stir well to combine and cook for another
40 minutes.
21) When you are ready to serve, remove and
discard the whole orange.
22) Separate the meats from the beans using a
slotted spoon. Cut the meats into serving sizes and arrange them on a large
platter. Spoon a little of the bean liquid over the meats to keep them moist.
23) Serve the beans in a covered dish, along
with sautéed greens, rice, cheese rolls, and pepper and lemon/lime sauce.
24) Slice the remaining oranges into ¼-inch-thick
slices and arrange on a serving dish.
25) Serve
hot.
CALORIE COUNTER: (Black Beans
and Smoked Meat)
Beans, Black,
Mature Seeds
Cooked, Boiled
black beans, beans
A Grade
227 Calories
Nutrition Facts
Serving Size 1 cup
(172 g)
|
Per Serving
|
% Daily Value
|
|
Calories 227
|
|
|
Calories from Fat 8
|
|
|
Total Fat 0.9g
|
1%
|
|
Saturated Fat 0.2g
|
1%
|
|
Polyunsaturated Fat
0.4g
|
|
|
Monounsaturated Fat
0.1g
|
|
|
Cholesterol 0mg
|
0%
|
|
Sodium 2mg
|
0%
|
|
Potassium 611mg
|
17%
|
|
Carbohydrates 40.8g
|
14%
|
|
Dietary Fiber 15.0g
|
60%
|
|
Sugars 0.0g
|
|
|
Protein 15.2g
|
|
|
Vitamin A
|
0%
|
|
Vitamin C
|
0%
|
|
Calcium
|
5%
|
|
Iron
|
20%
|
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Smoked Meat
Montreal Style
meat, smoked meat
B- Grade
60 Calories
Nutrition Facts
Serving Size 3 slices
(55 g)
|
Per Serving
|
% Daily Value
|
|
Calories 60
|
|
|
Calories from Fat 18
|
|
|
Total Fat 2.0g
|
3%
|
|
Saturated Fat 1.0g
|
5%
|
|
Cholesterol 25mg
|
8%
|
|
Sodium 540mg
|
23%
|
|
Carbohydrates 2.0g
|
1%
|
|
Dietary Fiber 1.0g
|
4%
|
|
Protein 9.0g
|
|
|
Iron
|
8%
|
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