Feijoada
Feijoada - Originally created by slaves from pig ears, tails and feet, it was elevated in status to become the national dish of Brazil.
Whenever he's traveled to Brazil on business, Wayne has heard raves about this dish and wanted to try it. However, they only serve it in restaurants on Wednesdays and Saturdays - I guess that helps keep it special - and he was usually in a plane on those two days. He was so excited when on his last trip he was able to arrange be in Brazil on Wednesday so that he could finally try it. Imagine his disappointment when they finally checked into the hotel only to be told feijoada is a lunch menu item and by the time they could get anywhere, it would no longer be served. To help him feel better, I did some searching and found a few recipes. Here's the combination we tried, and it really is very delicious!
Soak one pound of dry black beans overnight. In the morning, rinse, return to pot with water to cover and cook until tender.
Meanwhile, cook one pound of pork sausage (I used a mild Chorizo) and one pound of pork sirloin, cubed (I used leftovers from a pork roast).
Combine beans, meat and the following ingredients:
3 cloves garlic, minced
6 green onions, sliced
1 yellow onion, diced
½ cup fresh parsley, minced
2 bay leaves
1 tablespoon dried oregano, crushed
salt and pepper to taste
Simmer until done, (I used the crock pot - several hours on low).
If desired, you can add additional meats – cubed ham, diced bacon, dried beef, and of course the pig ears, tails and/or feet!
Or you can leave all the meat out for a vegetarian dish. (Add extra onions, celery and peppers.)
Serve over rice, with collard greens on the side, and oranges for dessert.
Whenever he's traveled to Brazil on business, Wayne has heard raves about this dish and wanted to try it. However, they only serve it in restaurants on Wednesdays and Saturdays - I guess that helps keep it special - and he was usually in a plane on those two days. He was so excited when on his last trip he was able to arrange be in Brazil on Wednesday so that he could finally try it. Imagine his disappointment when they finally checked into the hotel only to be told feijoada is a lunch menu item and by the time they could get anywhere, it would no longer be served. To help him feel better, I did some searching and found a few recipes. Here's the combination we tried, and it really is very delicious!
Soak one pound of dry black beans overnight. In the morning, rinse, return to pot with water to cover and cook until tender.
Meanwhile, cook one pound of pork sausage (I used a mild Chorizo) and one pound of pork sirloin, cubed (I used leftovers from a pork roast).
Combine beans, meat and the following ingredients:
3 cloves garlic, minced
6 green onions, sliced
1 yellow onion, diced
½ cup fresh parsley, minced
2 bay leaves
1 tablespoon dried oregano, crushed
salt and pepper to taste
Simmer until done, (I used the crock pot - several hours on low).
If desired, you can add additional meats – cubed ham, diced bacon, dried beef, and of course the pig ears, tails and/or feet!
Or you can leave all the meat out for a vegetarian dish. (Add extra onions, celery and peppers.)
Serve over rice, with collard greens on the side, and oranges for dessert.
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