Feijoada I

Feijoada: Traditional Brazilian Food Recipe

Region / culture: Brazil | Preparation time: overnight | Cooking time: 3 hours | Servings: 8

Introduction

Feijoada is a traditional Brazilian stew that is often considered the country's national dish. It is a hearty and flavorful dish that is perfect for feeding a crowd or enjoying as a comforting meal on a cold day.

History

Feijoada has its origins in Portuguese cuisine, but it has been adapted and transformed over the years to become a beloved Brazilian dish. It is typically made with black beans and a variety of meats, such as sausage, pork, and beef. Feijoada is often served with rice, greens, and farofa, a toasted manioc flour mixture.

Ingredients

Beans

2 lb (907 g) dried black beans, picked over
0.25 cup olive oil
1 large spanish onion, chopped
0.25 cup chopped fresh garlic
4 bay leaves
12 cup water
2 ham hocks

Adobo

0.25 cup ground cumin
0.25 cup ground coriander
0.25 cup kosher salt
2 tbsp ground cayenne pepper
1 tbsp adobo-style seasoning

Meat

2 tbsp olive oil
1 lb (454 g) breakfast sausage links
1 lb (454 g) smoked sausage links
1 lb (454 g) chorizo sausage
1 lb (454 g) beef tenderloin, cut into 1" cubes
1 lb (454 g) pork tenderloin, cut into 1" cubes

For serving

8 cup hot cooked white rice

Pico de Gallo

4 large tomatoes, roughly chopped
2 serrano chiles, roughly chopped
1 medium red onion, roughly chopped
1 bunch fresh cilantro, stemmed and roughly chopped
2 lemons, juiced
2 limes, juiced
kosher salt, to taste
freshly-ground black pepper, to taste

Sautéed greens

2 lb (907 g) kale or mustard greens, stemmed and roughly chopped
2 tbsp olive oil
4 fresh garlic cloves, chopped
0.25 cup white wine (or water)
kosher salt, to taste
freshly-ground black pepper, to taste

Farofa

1 cup chopped bacon
0.5 cup chopped spanish onion
0.5 cup manioc flour
8 tbsp unsalted butter
2 large eggs, beaten
0.25 cup chopped scallions
kosher salt, to taste
chopped scallion, for garnish
1 orange, cut into wedges

How to prepare

Beans

In a large bowl, add the beans and cover with 2 inches of cold water.
Let the beans soak in the refrigerator overnight.
Drain the beans.
Heat the olive oil in a large pot over medium-high heat.
Add the onion and cook, stirring, until translucent, about 8 minutes.

Adobo

In a small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.
Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute.
Add the beans, water, ham hocks, and half of the adobo mixture.
Bring to a boil, then lower the heat and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours.
Remove the ham hocks, pull and shred the meat.
Add the shredded meat back to the stew and discard the bones (the stew can be made up to this point up to 3 days ahead).

Meat

In a large bowl, toss the sausages with the remaining adobo mixture.
Heat the oil in a large cast-iron skillet over high heat.
Working in batches, brown the sausages and transfer them to a plate.
Roughly chop the sausages and stir them into the stew.
Return the skillet to high heat and, working in batches, brown the beef and pork, then add them to the stew.
Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.
When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each.
Spoon some of the pico de gallo and sautéed greens on opposite sides of the stew.
Sprinkle with the farofa and chopped scallion, and garnish with orange wedges.

Pico de Gallo

In a large bowl, mix together all the ingredients.
Let the mixture sit at room temperature for 30 minutes.

Sautéed greens

Heat the oil in a large pot over medium-high heat.
Add the garlic and cook, stirring, until fragrant, about 1 minute.
Add the greens and wine, and cook, stirring, until wilted.
Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes.
Season with salt and pepper (makes 8 side-dish servings).

Farofa

Heat a large skillet over medium-high heat.
Add the bacon and cook, stirring, until its fat has rendered.
Add the onion and cook, stirring, until lightly browned, about 5 minutes.
Add manioc flour and cook, stirring, until golden brown and toasted.
Add the butter and cook, stirring, until absorbed.
Add the eggs and scallion and cook, stirring, until scrambled.
Season with salt, to taste.
Transfer the farofa to a bowl and let it cool slightly.

Variations

Use different types of beans, such as kidney beans or pinto beans.
Experiment with different cuts of meat, such as chicken or lamb.
Add extra vegetables, such as bell peppers or carrots, for added nutrition.

Cooking Tips & Tricks

Soaking the beans overnight helps to reduce cooking time and improve their texture.

- Browning the meats before adding them to the stew adds depth of flavor.

- Seasoning the stew with a blend of spices and herbs enhances the overall taste.

Serving Suggestions

Serve feijoada with hot cooked white rice, pico de gallo, sautéed greens, and farofa. Garnish with chopped scallions and orange wedges for a burst of freshness.

Cooking Techniques

Browning the meats before adding them to the stew adds depth of flavor.

- Simmering the stew slowly allows the flavors to meld together and develop.

Ingredient Substitutions

Use vegetable broth instead of water for a richer flavor.

- Substitute turkey sausage for a lighter option.

- Use gluten-free flour for the farofa for a gluten-free version.

Make Ahead Tips

Feijoada can be made up to 3 days ahead and reheated before serving. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Arrange a mound of rice in the center of each plate and spoon the stew over the top. Garnish with pico de gallo, sautéed greens, and farofa for a colorful and appetizing presentation.

Pairing Recommendations

Feijoada pairs well with a light and refreshing caipirinha cocktail or a cold beer. Serve with a side of Brazilian cheese bread for a complete meal.

Storage and Reheating Instructions

Store leftover feijoada in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Calories: 500 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 9g per serving

Proteins

Protein: 35g per serving

Vitamins and minerals

Feijoada is a good source of iron, vitamin C, and potassium.

Alergens

Contains: Eggs

Summary

Feijoada is a nutrient-dense dish that provides a good balance of carbohydrates, fats, and proteins. It is a hearty and satisfying meal that is perfect for fueling your body.

Summary

Feijoada is a delicious and hearty Brazilian stew that is perfect for feeding a crowd or enjoying as a comforting meal. With a rich blend of flavors and textures, it is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day, and I was strolling through the bustling streets of Rio de Janeiro. I had always been drawn to the vibrant colors and lively culture of Brazil, and I was eager to immerse myself in the local cuisine.

As I passed by a quaint little cafe, the aroma of rich, savory stew wafted through the air, beckoning me inside. I found myself seated at a small table, eagerly awaiting the arrival of my meal. When the waiter placed a steaming bowl of Feijoada in front of me, I knew I was in for a treat.

The stew was a hearty blend of black beans, pork, sausage, and beef, simmered to perfection with a medley of spices and seasonings. Each spoonful was a symphony of flavors - smoky, savory, and satisfying. I savored every bite, reveling in the rich, complex taste that seemed to transport me to the streets of Brazil.

After finishing my meal, I couldn't resist asking the chef for the recipe. To my surprise, he graciously obliged, explaining the intricacies of preparing Feijoada with a twinkle in his eye. He shared with me the importance of using quality ingredients, allowing the flavors to meld together over hours of slow cooking, and most importantly, infusing the dish with love and passion.

From that moment on, Feijoada became a staple in my culinary repertoire. I returned home with the recipe in hand, eager to recreate the magic of that unforgettable meal. Over the years, I have made countless pots of Feijoada, each batch a labor of love and a tribute to the flavors of Brazil.

As I honed my skills in the kitchen, I learned to adapt the recipe to suit my own tastes and preferences. I experimented with different cuts of meat, adjusted the seasoning to achieve the perfect balance of flavors, and even added a touch of my own flair to the dish. Feijoada became not just a recipe, but a canvas for my creativity and culinary passion.

I have shared this recipe with friends and family, passing down the tradition of Feijoada from generation to generation. Each time I prepare the dish, I am reminded of that warm summer day in Rio de Janeiro, and the joy of discovery that sparked my love for Brazilian cuisine.

Feijoada has become more than just a meal to me - it is a connection to the rich tapestry of flavors and cultures that make up the culinary world. It is a reminder of the power of food to bring people together, to create memories, and to inspire creativity.

And so, as I stand in my kitchen, stirring a pot of simmering Feijoada, I am filled with gratitude for the serendipitous encounter that led me to this recipe. It is a reminder of the beauty of exploration, the joy of discovery, and the magic of a truly delicious meal.