How to Make Sweet Golden Egg Threads- Fios de Ovos Recipe- (Portuguese)- Foi Thong (Thai)

Take a hint from the Portuguese and satisfy your lust for gold by way of dessert. Sweet Golden Egg Threads or Angel hair, called in Portuguese fios de ovos ("egg threads") is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes.

In desserts, the hue is generally arrived at by a combination of egg yolks and sugar, a concoction usually used as a starting point for cake icing and sun-gold custards. But for Christmas, the egg yolk is turned into slim, shiny threads in a dish that bears similarities to the delicacies of many Asian countries, most especially Thailand. Boiled into angel hair in a silky, sweet syrup scented with rose or orange flower water, the eggy strands are cooled to a gently chewy state. With its sweetness and its intense egg flavor, the dessert requires a follow-up of unsweetened black coffee or a sharp liqueur.

History of Fios de Ovos

Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese monks and nuns around the 14th or 15th centuries. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of egg yolks.

The recipe was probably taken to Japan and Thailand by Portuguese explorers between the 16th and 18th centuries.

Fios de ovos is also popular in Brazil, as well as in Spain, where it is known as huevo hilado. The preparation is also known in Japan as keiran somen (hen's egg noodle), in Cambodia as vawee, in Malaysia as jala mas (golden net),  and in Thailand as foi thong (golden strands).

And this same tantalizingly gooey egg yolk and sugar mixture is transformed by nuns in a Seville convent into individual peaked cones called yemas de San Leandro. The mixture is also the basis for the cinnamon-and lemon-accented yemas de Santa Teresa, which are shaped into yolklike circles.

Fairly complicated to prepare, golden threads, whether as fios de ovos or yemas, are usually purchased in pastry shops or from convents. But if you’re handy at candy making, they are worth a try.

Uses Fios de Ovos

In Portugal and Brazil, fios-de-ovos are often used in fillings and decorations of cakes and other desserts, or as accompaniments for both sweet and savory dishes. They are often served with canned fruits alongside Christmas turkey. In Japan, they are served in the form of dessert rolls (wagashi), and known as keiran somen (egg yolk thin noodles).

Sweet Golden Egg Threads Recipe

Fios de Ovos Recipe (Portuguese)

Foi Thong Recipe (Thai)

Serves 6


INGREDIENTS:

16 extra-large egg yolks, the freshest you can find
2 extra-large eggs
8 cups sugar
1 teaspoon rose water or orange flower water
Big bowl of ice water, as a water bath


COOKING PROCEDURE:

1) Recipes for fios de ovos generally require egg yolks and egg whites in the approximate ratio 12:1. Combine the egg yolks and eggs in a medium bowl and stir gently with a wooden spoon. Do not beat.

2) Strain the eggs through a sieve to remove any white threads and “eyes.” You can use egg yolk separator.

3) Combine the sugar and flower water with 2 cups of water in a deep, heavy 2-quart saucepan over medium-low heat and let simmer gently until the sugar syrup forms threads when dropped into cold water or reaches 220°F on a candy thermometer. In Thailand, the hot syrup is often aromatized with rose water or jasmine essence.

4) Remove 1 cup of the sugar syrup from the saucepan and stir it into the bowl of ice water. Bring the remaining syrup to a low boil.

5) Working in batches, pour the egg yolk mixture through a special funnel with a narrow opening or use a cake decorating set, holding your finger over most of the spout to let a very thin, threadlike stream flow slowly into the boiling syrup. Pour only enough to form a thin, single layer of yolk. You must move around the funnel so as to keep the strands from touching before they have hardened.

6) Using a slotted spoon, remove cooked threads of yolk as they float to the surface, after 2 to 3 minutes, and place them directly in the sugared ice water for about 5 minutes.

7) Drain the cooled yolk threads in a colander. Repeat until all of the yolk mixture has been cooked and drained.

8) Lightly pack the yolk threads into 6 individual 1-cup custard cups or small ramekins, or into one 6-cup soufflé dish, and cover and refrigerate overnight. They should be served within 24 hours.

9) Just before serving, invert and unmold the yolk threads onto individual dessert plates, or onto a serving platter if the threads were placed in a soufflé dish.


Cooking Tips... How to Handle Eggs Safely and Cook it Properly

Try another Brazilian recipe... Tutu à Mineira- Mashed Beans- Brazilian Food Recipes



Watch short cooking videos related for this recipe:

1) Thai Dessert - Gold Egg Yolks Thread (Foi Thong)



2) Receitas de Ninho e Fios de Ovos




Calorie Counter: Sweet Golden Egg Threads Recipe- Fios de Ovos (Portuguese) Foi Thong Recipe (Thai)


Serving: 100 grams

Calories	431
Total Fat	26 g
Saturated	0 g
Polyunsaturated	0 g
Monounsaturated	0 g
Trans	0 g
Cholesterol	0 mg
Sodium	0 mg
Potassium	0 mg
Total Carbohydrate	36 g
Dietary Fiber	2 g
Sugars	0 g
Protein	14 g
Vitamin A	38%
Calcium	11%
Vitamin C	0%
Iron	4%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



References:


Bangkok Post Educational Services. Three tempting Thai delicacies. http://www.bangkokpost.com/education/desserts.htm

Bull, Stephanie Kairé. 2013. Gourmet Travels: A Culinary Tour of International Specialties. Llumina Press . ISBN-10: 1595262113

Kyoto Foodie. Wagashi: Angel Hair Keiran Somen (Fios de Ovos). http://kyotofoodie.com/wagashi-angel-hair-keiran-somen-fios-de-ovos/

Oestraich, Thaís. 2014. Receitas de Dietas e Alimentação (Portuguese Edition). CreateSpace Independent Publishing Platform. ISBN-13: 978-1500657871

Trost, Alex and Vadim Kravetsky. 2014. 100 of the Most Delicious Egg Dishes. CreateSpace Independent Publishing Platform. ISBN-13: 978-1496047472

Vieira, Edite. 2012. TASTE OF PORTUGAL: A Voyage of Gastronomic Discovery Combined with Recipes, History and Folklore. Grub Street Cookery. ISBN-13: 978-1908117403


DO YOU KNOW?... What is the Ideal Human Diet According to the Latest Scientific Findings- 2015?

Tutu à Mineira- Mashed Beans- Brazilian Food Recipes

This bean dish is prepared “à Mineira,” or in the style of cooking from Minas Gerais, a southeastern state of Brazil. It is usually served with collard greens and pork chops. We will be using canned beans on this recipe.

Canned beans are beans someone else cooked and then canned, and canning is an inoffensive preserving process that’s certainly no good for things you want undercooked or crisp-tender, but is fine for things you don’t mind mushy. I’m not saying I’m giving up on dried beans, but I’m going to think a little more often about canned beans from now on.

In modern culture, beans are often synonymous with "nothing." But this often-overlooked pantry staple is a powerful source of nutrition. Beans bring plenty of good stuff to the table, including fiber, iron and other minerals and vitamins. Beans also pack enough protein to be an economical stand-in for meat.

Beans aren't just good for us; they're good for the earth, too. Wherever beans grow, they build up nitrogen in the soil, making this nutrient available for the next crop that grows there.

Fortunately, since we can't wait that long for a meal, bean farmers make it easy for us by canning this valuable produce. All that goodness, precooked and ready to use, can be ours with a simple spin of the can opener, and beans can have a starring role in everything from appetizers to desserts. Try this delicious use for canned beans.

Preparation time: 10 minutes
Cooking time: 20 to 25 minutes
Serves 4 to 6


INGREDIENTS:

3 c. canned beans
2 tbsp. olive oil
1 medium onion, chopped finely
2 cloves garlic, peeled and minced
3/4 c. manioc flour
salt and pepper to taste


PROCEDURE:

1) Drain beans over a bowl and reserve the liquid.

2) Place beans in a food processor or blender about 1/2 c. at a time, along with a little of their liquid. Process beans until smooth. Repeat with remaining beans.

3) In a wide, deep saucepan, heat oil over medium heat. Add onion and cook 5 minutes, or until onion is translucent (clear). Add garlic and cook 1 to 2 minutes longer.

4) Reduce heat to low and carefully add mashed beans to pan. Slowly add manioc flour, stirring constantly. Continue cooking over low heat for 10 to 15 minutes longer, adding a bit more bean liquid if the mixture is too thick. Add salt and pepper to taste and serve hot.


Quick Cooking Tips:

Many kinds of beans work well for this recipe, including black beans, kidney beans, navy beans, pinto beans, and great northern beans.

For variety, some cooks like to sauté a chopped green pepper and chopped tomato with the onion. If you add these ingredients, sauté the mixture for an extra minute or two before adding the garlic in Step 3.


Try this other delicious and healthy Brazilian Recipe... Pastéis- Turnovers Recipe or Acarajé- Black-Eyed Pea Fritters Recipe


Watch Video: How to Cook Tutu à Mineira or Mashed Beans




CALORIE COUNTER: Canned Beans

Beans
Canned, With Pork And Tomato Sauce

A Grade
238 Calories

Nutrition Facts
Serving Size 1 cup (253 g)

Per Serving	% Daily Value
Calories 238
Calories from Fat 21
Total Fat 2.4g	4%
Saturated Fat 1g	5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.3g
Cholesterol 18mg	6%
Sodium 1106mg	46%
Potassium 746.35mg	21%
Carbohydrates 47.3g	16%
Dietary Fiber 10.1g	40%
Sugars 14.3g
Protein 13g
Vitamin A	4%
Vitamin C	13%
Calcium	14%
Iron	46%

Quibebe- Pumpkin Soup- Brazilian Food Recipes

Quibebe is a dish from Northeastern Brazil. It is a kind of winter squash soup. In its native country, the soup is often served as a precursor to a larger entrée. Butternut squash is the main ingredient in quibebe and flavorful accompaniments such as onions and peppers are often added to the dish. The basis of all true quibebe is butternut squash.

What is a Butternut Squash?

The Cucurbita genus is an important source of human food and the fruits are good sources of several nutrients such as vitamin A, vitamin C, dietary fiber, niacin, folic acid, and iron. In addition they are free of fat and cholesterol. The plants also contain the toxins cucurmosin and cucurbitacin. Medical uses of the plant include treating skin conditions and improving visual acuity.

Cucurbita moschata or butternut squash is native to Latin America but the precise location of origin is uncertain. It has been present in Mexico, Belize, Guatemala, and Peru for 4,000–6,000 years and has spread to Bolivia, Ecuador, Panama, Puerto Rico, and Venezuela. This species is closely related to C. argyrosperma. A variety known as the Seminole Pumpkin has been cultivated in Florida since before the arrival of Columbus. Its leaves are 20 to 30 centimeters (7.9 to 11.8 in) wide. It generally grows at low altitudes in hot climates with heavy rainfall, but some varieties have been found above 2,200 meters (7,200 ft). Groups of C. moschata include: Cheese, Crookneck (C. moschata), and Bell.

Unlike many other butternut squash soups, quibebe has a thick texture, more like a purée than a soup. The dish originated in northeastern Brazil, and like many recipes that have been around for centuries, there are many variations on its preparation. Brazilian families often have specialized recipes that have been passed down from generation to generation. Quibebe is always served hot.

The squash is peeled and chopped into small squares. Cooks pressed for time can opt to buy pre-chopped butternut squash in the produce section of most large grocery stores. The squash is then boiled on a stovetop in water until soft. It is mashed by hand or puréed in a food processor to achieve a smooth consistency. Pumpkin, or another winter squash, can be used in lieu of butternut squash.

After the squash has been prepared, numerous other flavorings and spices are added. Garlic, olive oil, salt, and pepper are common spices found in the dish. Some prefer a spicier dish and add red chili to the mixture. Tomatoes and corn are also often found in quibabe to give the dish more vegetables and vary its texture. The ingredients are combined in a large saucepan before serving, and some stock liquid may be added to thin its consistency.

Brazilian cuisine often varies by region, depending on the availability of crops in that particular part of the country. The ready availability of butternut squash in the northeastern part of the country led to the popularity of quibebe. This section of Brazil enjoys a tropical climate, allowing for the growth of many different fruits and vegetables. The flavor of the dish is influenced by dishes found in Africa as are many popular foods in Brazil’s northeast region. Quibebe is also often eaten in Argentina.

Served with crusty Italian bread, this hearty soup makes a delicious vegetarian meal. Or try serving quibebe with angú.

Preparation time: 30 minutes
Cooking time: 35 to 40 minutes
Serves 4 to 6


INGREDIENTS:

3 tbsp. olive oil or butter
1 onion, chopped
1 garlic clove, peeled and minced
8 oz. (1 c.) canned diced tomatoes, drained
1 fresh hot pepper, seeded and minced (optional)
2 lb. Brazilian pumpkin or squash, cut into chunks*
4 c. water or vegetable broth
1/4 tsp. sugar
salt to taste
black pepper to taste
Parmesan cheese, grated (optional)
fresh parsley, chopped (optional)


PROCEDURE:

1) In a medium stockpot, heat oil or butter over medium heat. Add onion, garlic, tomato, and hot pepper (if using). Cook 15 minutes, or until mixture begins to thicken.

2) Add pumpkin and water or broth and bring to a boil. Reduce heat. Add sugar, salt, and pepper and cover. Simmer 20 to 25 minutes, or until pumpkin becomes very soft and begins to break apart. Use a whisk or a potato masher to break up any remaining large chunks.

3) Serve hot, garnished with cheese and parsley if desired.


Try this other Brazilian food recipe next time... Pastéis- Turnovers


Cooking Tips and Tricks

Brazilian pumpkin, or abóbora, is more like squash than North American pumpkin. In place of genuine abóbora, acorn or butternut squash will work fine for this recipe. To use the squash, cut it in half and remove the seeds with a spoon. Carefully use a vegetable peeler or a sharp knife to remove the skin, and cut flesh into 1-in.-square chunks. Squash have thick skin and tough flesh, and they can be difficult to peel and cut. You may want to ask an adult to help you with these steps.


Get all the delicious and Brazilian recipes here... Brazilian Food Recipes

Pastéis- Turnovers- Brazilian Food Recipes- #BrazilianFood

Street vendors in Rio de Janeiro and other Brazilian cities serve hot, savory pastéis during Carnaval and other celebrations. This recipe is for chicken pastéis, which are among the most common in Brazil. However, beef and shrimp are also used, and delicious vegetarian pastéis are made with potatoes or even with sweet fillings such as fruit.

Preparation time: 45 to 50 minutes (plus 30 minutes standing time)
Cooking time: 60 minutes
Makes about 45 pastéis


FILLING INGREDIENTS:

1 tbsp. olive oil
1 small onion, chopped
1 clove garlic, peeled and minced
3 boneless, skinless chicken breasts—rinsed and patted dry
1 bay leaf
3 tbsp. tomato paste
salt and black pepper to taste
3 tbsp. all-purpose flour
8 pitted green olives, chopped
pinch cayenne pepper


PROCEDURE:

1) To prepare the filling, heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes.

2) Add chicken breasts, bay leaf, tomato paste, salt, black pepper, and just enough water to cover all. Stir to combine and bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until chicken is white all the way through. Remove chicken. Carefully pour remaining broth through a strainer into another pan, and reserve.

3) Using a fork and knife or your fingers, shred chicken finely. In a large mixing bowl, combine chicken, flour, olives, cayenne, and 3 to 4 tbsp. of the reserved broth. The filling should be moist, but not runny.


PASTRY INGREDIENTS:

4 c. all-purpose flour
1 c. vegetable shortening, softened
1 tbsp. butter, softened
1 tsp. salt
2 eggs
1- 1\2 c. water


GLAZE:

1 egg
pinch salt


4) To make pastry, place flour in a large mixing bowl. Make a hole in the middle of flour. In a second bowl, combine shortening, butter, salt, eggs, and 1 c. water. Pour this mixture into the hole in flour.

5) Use your hands to combine the ingredients, squeezing them into a paste. If dough is too stiff or hard, add a little more water. When dough has a smooth, slightly sticky texture, set aside at room temperature for 30 minutes.

6) Preheat oven to 350°F. Form dough into balls about 1 1/2 inches in diameter. On a lightly floured countertop or other surface, roll the dough out into thin rounds 3 or 4 inches in diameter. Place about 1 tbsp. of filling into the center of each piece of dough. Fold dough over and press edges together firmly. Wet your fingers with some water to tightly seal pastry edges. Place on a greased cookie sheet about 1 inch apart.

7) To make glaze, beat egg yolk with salt in a small bowl. Use a pastry brush to lightly glaze pasteis. Bake 30 minutes, or until golden brown.

8) Serve warm.


Try this other healthy Brazilian Recipe... Acarajé- Black-Eyed Pea Fritters

Acarajé- Black-Eyed Pea Fritters- Brazilian Food Recipes

Served warm and crispy, these delicious appetizers are popular all over Brazil. Acarajé is a dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in the Nigerian and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia and Pernambuco, especially in the cities of Salvador, Recife and Olinda, often as street food, and is also found in most parts of Nigeria, Ghana, Togo, and Benin.

It is served split in half and then stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. The most common way of eating acarajé is splitting it in half, pouring vatapá and/or caruru, a salad made out of green and red tomatoes, fried shrimps and homemade hot pepper sauce. A vegetarian version is typically served with hot peppers and green tomatoes.

Today in Bahia, Brazil, most street vendors who serve acarajé are women, easily recognizable by their all-white cotton dresses and headscarves and caps. The image of these women, often simply called baianas, frequently appears in artwork from the region of Bahia. Acarajé, however, is typically available outside of the state of Bahia as well, including the streets of its neighbor state Sergipe, and the markets of Rio de Janeiro.

Preparation time: 15 minutes
Cooking time: 20 to 30 minutes total
Makes about 20 acarajé


INGREDIENTS:

16 oz. canned black-eyed peas

1 large onion, chopped salt and pepper to taste

1/2 tsp. cayenne pepper (optional)

dende or vegetable oil for frying

malagueta pepper sauce or other hot sauce (optional)


PROCEDURE:

1) Place peas in a fine mesh strainer and rinse well with cold water.

2) Place peas, onion, salt, pepper, and cayenne in a food processor or blender and process until smooth.

3) Pour 2 to 3 inches of oil into a deep skillet or stockpot. Heat to 350°F, or until a drop of water flicked into the pan jumps out.

4) Scoop up about 1 tbsp. of the pea mixture and use your hands to shape it into a small, oval patty. Set aside on a plate. Once you’ve made 4 or 5 patties, use a slotted spoon to carefully place them, one by one, into the oil. Fry for about 5 minutes, turning once to brown evenly on both sides. Carefully remove from oil and drain on paper towels. Repeat until pea mixture is gone. 

5) Serve warm with malagueta pepper sauce, if desired.


Get more Brazilian recipes at... Brazilian Food Recipes

Feijoada Completa- Smoked Meat and Black Bean Stew- Brazilian Food Recipe

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.

Do you like delicious and healthy Brazilian Food Recipes. Try other recipes below:

1) Salpicão Salada- Chicken and Potato Salad

2) Salada de Palmito- Hearts of Palm Salad

3) Xinxim- Chicken, Shrimp, and Peanut Stew

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%