member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Feijoda (Meats and Beans Stew)


    Source of Recipe


    Internet

    List of Ingredients




    8 cups dried black beans
    3 pounds carne seca (Brazilian salted cured beef)
    2 pounds sweet sausage (use Portuguese choriço when available)
    2 pounds baby back spareribs
    2 bay leaves
    1 large onion
    2 cloves garlic
    3 tablespoons olive oil

    Recipe



    The night before, soak the beans in a large bowl with water to cover at least
    3-4 inches. Soak the carne seca in water to cover. The next morning, drain
    the beans and place in a large pot with water to cover by at least 3 inches.
    Bring the beans to a boil in medium heat.
    Meanwhile, cut the carne seca into 1-inch pieces. Cut the sausage into 1-inch
    pieces. (When I use the Portuguese sausage I usually prick it with a fork and
    simmer it for ten minutes in enough water to cover; then I cut it.) Cut the
    ribs into 2-rib sections.
    Add the carne seca, sausage, ribs and bay leaves to the beans. Simmer for
    about 2 hours or until soft (Goya brand black beans usually take about 2
    hours) , stirring from time to time, adding water as necessary to keep beans
    covered. Keep an eye on the beans so they don't burn at the bottom!
    Chop the onion and garlic. Heat the olive oil in a cast iron skillet over
    medium heat. Add the onion and garlic and cook until golden brown. Add two
    ladlefuls of beans and mash them. Put this back into the pot. It will thicken
    and season the beans.
    Continue to simmer gently for at least another hour, adding water as
    necessary. A good feijoada should have a creamy consistency when done. Remove
    the bay leaves. Some people take the meats out at this point and serve them
    separately on a platter. I like to leave them in with the beans, it keeps
    them hot. Serve the feijoada and garnishes in ceramic bowls and platters, it
    will add a touch of authenticity!
    To serve feijoada, put a mound or rice on your plate and place a ladleful or
    two of feijoada on top.
    Garnish with slices from 6 oranges: using a sharp knife, peel the oranges,
    cut into thin slices and arrange them on a platter. Serve with white rice.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |