how do i cook traditional brazilian dish FEIJAODA (could be incorrect spelling!)?

Question

where can i find this recipe or anyone know any simple recipes of good wholesome food?

Answer 1

This feijoada recipe is from a Brazilian cookbook I have. I've never made the feijoada, but the other recipes I've tried from this book have been very good. It's actually called "Feijoada Made Simple" and it doesn't have the more exotic pig parts like ears and tails. Here goes:

Serves 4-6

Preparation time: 3 hours, one day ahead.
Cooking time: 3 hours minimum

1 1/2 cups black beans
3 Tbsp corn oil
2 large onions, chopped
4 large garlic cloves, chopped
2 bay leaves
Salt and ground black pepper
2 Tbsp chopped fresh parsley
1 Malagueta pepper, chopped (you can substitute a jalapeno)
1 Tbsp cornstarch
8 oz. smoked pork ribs
8 oz. smoke loin pork
8 oz. pork sausages
8 oz. paio ( you could substitute this Brazilian sausage with chorizo)
8 oz calabresa or chorizo suasages
8 oz salted slab bacon, diced fine

1. The evening before cooking, soak the smoked meats together in a bowl. Soak the black beans overnight too.

2. The next day, rinse the soaked meats, place in a large saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 5 minutes. Drain and discard water. Repeat. This will get rid of excess fat and salt.

3. Slice the sausages. Heat 1 tablespoon of the oil in a frying pan. Fry the sausages until slightly brown on both sides. Set aside, reserving the oil.

4. Drain and rinse the beans. In a large, high sided saucepan, heat the remaining oil, then fry to onions and diced bacon. When the onions are translucent, add the garlic. When the garlic is slightly browned, add the beans. Fry for 1 or 2 minutes, stirring.

5. Then add enough cold water to cover the bean by half their depth again, the bay leaves, and salt and pepper. Don't use too much salt, there's a lot of flavor still left on the meats, and too much salt will toughen the beans. Bring to a boil, then simmer for 30 to 40 minutes. The beans should then be softened but not cooked through.

6. Now add the meats, the reserved sausages and their oil and water to cover the beans by one quarter of their depth again. Let simmer for an hour. After this, add the parsley and simmer for 15 minute more.

7. To serve, reheat the stew and check the seasoning. Decant a few ladlefuls of the sauce into a separate saucepan and add the Malagueta pepper. Heat through and serve separately. Dissolve the cornstarch in a little water, then add to the stew, stirring constantly, to thicken the sauce. Serve with white rice.

You really should try to get the Brazilian ingredients if you can. If you don't have anything local, there's a mail order place I've used at www.sendexnet.com. They probably won't have the sausage, but you might be able to find the peppers canned. They're very nice on the phone too, so they may be able to direct you to somewhere you can find what you need. Good luck!

Answer 2

FEIJOADA RECIPE

1 pound of black beans
1 pound of smoked sausage
1 pound of carne seca or 1/2 pound of bacon
4 pork shoulder bones and ears
2 small onions
2 garlic cloves
2 large bay leaves
2 cups of beef stock
olive oil
salt and fresh pepper
very hot pepper sauce

Wash beans well and then leave them
soaking in 1 liter of water overnight. On the
next day, cook the beans and water on low
heat for about an hour with the beef stock.

While the beans are cooking, cut the meats
into bite size chunks, put them all in a pan,
cover them with water and boil them for
about ten minutes.

Chop the onions and the garlic finely and mix
in random herbs and spices (a spice mix for
salads would work well here). Heat three
spoons of oil in a frying pan and fry the onion
mixture until it caramelizes. Add a ladle full
of beans (which at this point should be soft)
and mash it together with the fried onion
mixture. Put the bay leaves into this mush
and let it fry for a few minutes. Pour
everything back into the beans.

Put the strained meats into the beans and
add a cup of water. Stir.

Add salt and hot pepper sauce to taste.

Serves 5 over rice. Can and should be
served with peeled oranges and boiled,
salted and shredded collard greens. To
drink, prefer beer or caipirinha.

Notes: While the beans are cooking, stir
them occasionally because if they burn on
the bottom, the whole dish will be
contaminated. Also, do not add salt to the
beans until the meats have been in it for a
while as these will tend to release their salt
into the water. The Feijoada will be ready
when the liquid is thick and flavorful.

Answer 3

My homestead made macaroni and cheese. I could make it atleast as quickly as each week. the different 2 issues are my Chili and the two my filled shells or lasagna. (i've got have been given the filled shells in the oven precise now. :o)

Answer 4

do you mean fajita? well.. even if you did i still cant answer the question, i dont know any recipes.. my mum cooks em nice though