Brazilian food is a lot like the country itself, a lot of spice, a lot of culture, and a whole lot of taste. Enjoy a wholesome meal by preparing the traditional black bean and meat stew accompanied with classic Batilda Paulista.
Feijoada - Brazilian Black Bean and Meat Stew
Ingredients for Beans
- Dried Black Beans, 2 lbs.
- Olive Oil, ¼ cup
- Spanish Onion, 1 (chopped)
- Fresh Garlic, ¼ cup (chopped)
- Bay Leaves, 4
- Water, 12 cups
- Ham Hocks, 2
Ingredients for Adobo
- Cumin, ¼ cup (ground)
- Coriander, ¼ cup (ground)
- Salt, ¼ cup
- Cayenne Pepper, 2 tbsp. (ground)
- Adobo Seasoning, 1 tbsp.
Ingredients for Meat
- Olive Oil, 2 tbsp.
- Breakfast Sausage Links, 1 lb.
- Smoked Sausage Links, 1 lb.
- Chorizo Sausage, 1 lb.
- Beef Tenderloin, 1 lb. (diced)
- Pork Tenderloin, 1 lb.
Ingredients for Pico de Gallo
- Tomatoes, 4 (chopped)
- Serrano Chilies, 2 (chopped)
- Red Onion, 1 (chopped)
- Fresh Cilantro, 1 bunch (chopped)
- Lemon Juice, 2 (freshly squeezed)
- Lime Juice, 2 (freshly squeezed)
- Salt, to taste
- Pepper, to taste
Ingredients for Sautéed greens
- Mustard Greens, 2 lbs. (chopped)
- Olive Oil, 2 tbsp.
- Garlic, 4 cloves (chopped)
- White Wine, ¼ cup
- Salt and Pepper, to taste
Ingredients for Farofa
- Bacon, 1 cup (chopped)
- Spanish Onion, ½ cup (chopped)
- Manioc Flour, ½ cup
- Butter, 8 tbsp. (unsalted)
- Eggs, 2 (beaten)
- Scallions, ¼ cup (chopped)
- Salt, to taste.
- Orange, 1 (cut in wedges)
- To make the beans, take a large bowl, add the beans, and pour enough water to cover it completely. Let these beans soak overnight and then drain.
- In a large saucepan, add olive oil and heat it on a medium flame. Add the onions and fry them, till they turn translucent. This should take about 10 minutes.
- While the onions are cooking, make the Adobo. In a small bowl add cumin, coriander, salt, cayenne, and adobo seasoning. Mix them well.
- Add garlic and bay leaves to the onions, and cook them for 1 minute.
- Add the beans, water, ham hocks, and part of the adobo. Let this come to a boil and then lower the heat. Allow the mixture to simmer.
- Take the ham hocks out and shred the meat. Once this is done, add it back to the stew mixture.
- For preparing the meat, take a large bowl, add sausages and adobo to it.
- Take a skillet and add olive oil. Fry the sausages in it and then add them to the stew. Next, fry beef and pork with the stew.
- Let the stew simmer for half an hour, remember to stir occasionally. For preparing the sautéed greens, take a large pot and heat oil. Add garlic and cook for 1 minute. Add the greens and wine. Cook for another 10 minutes. Add salt and pepper as per taste.
- For the Pico de Gallo, in a large bowl mix all the ingredients and season as per taste.
- For the Farofa, take a skillet, add the bacon and onions. Cook for 5 minutes. Add the manioc flour and let it cook till it becomes toasty and brown. Add eggs, scallion, and season it with salt. Let it cool and then serve.
- This stew can serve 8 helpings and is best served with rice, sautéed greens, pico de Gallo, and Farofa. Garnish with chopped scallion and orange wedges.
Batilda Paulista - Brazilian Rum with Lemon juice
- Egg Whites, 2 tsp.
- Sugar, 2 tbsp. (fine)
- Cachaca or Brazilian Rum, 2 oz.
- Lemon Juice, 1 oz.
- Ice Cubes, 4
- Lemon Slice, 1
- In a mixing glass, add the egg white and sugar. Stir well till the sugar gets dissolved completely. Add rum, lemon juice, and ice cubes.
- Shake this mixture well and strain it into a chilled martini glass. Garnish with a slice of lemon.
These recipes will help you in preparing an authentic and traditional meal for your family.