I am a Brazilian; born just 10 days after my parents arrived in Brazil to serve as Mission Presidents in December 1958. Our family moved home to the United States when I was nearing my 5th birthday, so I grew up and grew strong on Brazilian cuisine, especially Rice and Beans. "Feijoada" is the term used for this Brazilian national dinner menu, or "Feijoada Completa", which includes: 1. Black beans cooked with a variety of meats, mainly pork, 2. Brazilian rice, 3. Farofa, or manioc meal, (found in specialty Brazilian markets) sprinkled atop the finished rice and beans, 4. "Vinagrette", a savory mild salsa served atop or on the side of rice and beans. 5. Peeled and sliced fresh oranges, 6. "Couve", or cooked collard greens. Kale is a good substitute. 8. Pao de ceijo, or cheese bread. Purchase in freezer section at Costco. 9. Pudim de Leite for dessert.
BRAZILIAN RICE
1 and 1/2 cups long grain rice
3 tablespoons cooking oil
1/2 cup chopped yellow onion
1 teaspoon salt
3 cups boiling water
Rinse rice in cold water 2-3 times until water is clear. In a heavy pan heat oil and yellow onion. Add rice and stir fry with a wooden spoon at low heat for about 10 minutes. Add salt and 3 cups boiling water. Cover and simmer at low heat, 20-30 minutes. Let rest. do not stir.
VARIATION: Make as above, but just before adding the water, add a skinless chopped tomato. Stir fry until tomato loses it shape , then add the water.
BEANS
3 cups dried black beans
Meats: About 3 pounds total of some of the following:
Smoked pork chops, ( or regular pork chops or loin) - preferred.
Chuck roast of beef
Linguica (Portuguese sausage at import stores, or any smoked sausage) - preferred.
OR:
Raw smoked tongue, peeled and cut into large cubes. Cover and bring to boil, simmer 10 min; drain, add to cooking beans.
1 pig's foot ( you never know what might be on hand!)
1 lb. salt pork
1 large onion, minced
2 Tablespoon olive oil
3 garlic cloves minced
2 teaspoons salt
2 teaspoons pepper
1 bay leaf
DIRECTIONS:
* Prepare beans by soaking overnight in cold water in a large glass bowl. OR: Boil for three minutes and let sit one hour, covered.
* Drain off water. Barely cover beans with fresh cold water in large pot. Add bay leaf and MEATS. Simmer until beans are tender; 2-4 hours, adding water as needed to keep beans covered.
When beans are tender and almost done, remove pot from heat, pull out meat.
*Pour 2 Tablespoons olive oil into a large skillet. Saute minced onions over medium low heat until tender, adding garlic in the last few moments.
* Add three large ladles of beans and one of bean water to the frying pan. Mash beans to a paste. Pour mashed beansand onions into pot. Add salt and pepper. Continue cooking 20-30 minutes to thicken slightly. Should be consistency of a saucy gravy, not runny.
* Cut cooked meat into bite-sized pieces and add back to beans. Correct seasonings, remove bay leaf.
*Serve hot over rice, sprinkled with farofa.
Pressure cooker: Boil beans 3 minutes, let sit one hour. Remove water and cover beans with cold water, filling pressure cooker 2/3 the way up with water. Place lid on pan, bring to high heat. When steam escapes, place pressure seal on. When it begins to vibrate, reduce heat to medium low and let beans cook about 20 minutes. Remove from heat. Place pan in sink and let cold water run over lid until pressure is reduced completely. Remove lid. If beans require more cooking, place over medium heat until tender.
Instapot or pressure cooker method: Place previously soaked beans in instapot, cover with water, add meats and seasonings. Pressurize 20 minutes. Remove meats, correct seasonings. Ladle out some juice and beans to add to the skillet of onions. Mash as described above. Add back into large pot.
FAROFA
The cornmeal-like textured "farinha" can be purchased at Brazilian markets.
In medium fry pan, fry 2 slices of bacon OR 1/4 pound ground sausage. Drain grease. Chop meats or mash until fine in texture.
Add to 2 cups of the "farinha" into the pan, stir in with meat, adding back a little of the bacon grease or olive oil. Stir on low heat with the meat until just slightly browned. Mash to a crumbly texture. Sprinkle on hot beans and rice.
COUVE
1 bunch leaves of collard greens (kale or swiss chard works great)
1 Tablespoon cooking oil
1 small finely chopped onion
1 clove of garlic, minced or crushed.
Wash greens and discard tough stems. Stack and cut into thin strips. Heat a large frying pan with oil. Add onion, garlic and greens. Stir fry. Try to serve immediately while hot. Do not over cook.
VINAGRETTE or MOLHO
1 chopped green pepper
1 chopped red pepper
1 small onion, finely diced, or green onion
1-2 tomatoes, chopped
Salt and pepper to taste
Sprinkle with olive oil and red wine vinegar