Often people ask me what is the most authentic Brazilian food. There are many unique food but Feijoada is without a doubt on top of the list.
Feijoada is black beans stew with smoked sausages, ribs, bacon and beef which takes a full day to prepare, normally eating over the weekend and when friends gather together and spend the time talking, cooking, drinking and eating.
It is rich in flavor, well recommended over the weekend, to give it time to settle.
So, this is what we just did cook this weekend. With some ingredients we bought from local supermarket, some others from a Brazilian importer, some cachaça (Brazilian spirit made of sugar cane) and some Brahma lager (Brazilian light beer similar to Corona) we were set for a fun-cook-day. And of-course, loads of malagueta chili and orange bits to help digest the food.
So, “Live, laugh, love and cook!”…
Brazilian Authentic FeijoadaInspired By Family, Friends and BBC Good Food
Serves about 12 people
- 2 tablespoons canola oil
- 2 large onions, chopped
- 1 red cayenne pepper, chopped
- 4 cloves garlic, minced
- 4 slices bacon, chopped
- 1 cup parsley, chopped
- 4 cups dried beans (black bean), soaked overnight, drained
- 1 lb. salt pork, boiled for 5 minutes, cut into 1-inch cubes
- 1 lb. smoked sausage
- 1 lb. pork spareribs, cut small pieces
- 1 lb. smoked lean ham
- 1/2 teaspoon salt
- 2 teaspoons ground black pepper
- 3 bay leaves
- 2 quarts water
- 1/2 lb. green cabbage, sliced
- 1 bunch collard greens, washed, shredded
- 6 oranges, peeled, sliced
- Heat the oil in a large, heavy, deep pot and stir-fry the onion, garlic, and cayenne for 2 minutes or until light golden brown.
- Add the beans, salt pork, Portuguese sausage, smoked Polish sausage, ham hocks, corned beef, pork spareribs, salt, black pepper, bay leaves, halved-orange and water. Cover and simmer for 2 hours or until the beans are tender, stirring occasionally and adding water if needed to ensure that the beans are completely covered while cooking.
- Side Dish: Collard Greens – Heat 2 tablespoons canola oil in a large frying pan and saute 3 crushed cloves of garlic until light golden brown. Add the 2 slides bunches collard greens and salt. Stir-fry over medium-high heat for 3 minutes or until greens are tender; do not overcook.
- Serve with sliced oranges, white rice, collard greens, vinaigrette sauce.