Everyone in Brazil knows about feijoada. It’s traditional, and it’s one of my favorite meals. It actually started out as “peasant” food, but isn’t that how the best dishes start? Here, the feijoada is pictured with sweet fried plantains (yum), farofa (comes from manioc flour), rice, and garnish. I will walk you through an easy and fast version (the real version and a long time has a bunch of stuff I can’t get here or don’t want to cook with. Some things are better when you don’t know what’s in them!
2 15 oz. cans of black beans (If you prefer to use dried beans, you must soak them overnight, so prefer for this accordingly)
5 slices of bacon, cut into bite-size pieces
1 lb. pork sausages, variety, sliced
1 lb pork tenderloin, rinsed, patted dry and cut into cubes
1 onion, chopped
3 cloves garlic, mined
6-8 bay leaves
2 T vegetable oil
salt and pepper to taste
- Take 1/2 cup of the black beans and puree them in a blender.
- In a large pot, add all of the beans (including the pureed beans), oil, salt, garlic, pepper, bay leaves, and onions. Bring it to a low boil and simmer for 20 minutes.
- In a separate pot, boil the pork in water until the meat is soft and cooked. Drain the water and reserve it for later.
- In a skillet, sautee the onion and garlic with oil over medium-high heat. Add the bacon and cook until done. Add the sausages until done.
- Add the meat to the large pot and stir. Continue to simmer for at least 10 minutes, adding the reserved water to desired soupiness (is that a word?), if needed.
- Serve over white rice and garnish with orange slices. The way I like it (and many Brazilians) is to eat it with some farofa on top, but that will be for another day!