I make feijoada when the weather is really frosty and the day ends sooner than I would like. This is one of those dishes that takes some time, but is rewarded with deep flavor and great satiety. When you cook calmly in the kitchen, the whole house smells wonderfully of meat and spices. Feijoada is a rich, fatty and warming dish.
Feijoada is one of the most famous dishes of Brazilian cuisine. They are considered to be Brazil’s national delicacyalthough its roots are more complex. The dish dates back to colonial times based on simple, available ingredients – black beans and various types of meat, mainly pork. Over the years, feijoada has evolved from a traditional dish into a dish appearing on tables all over the country – not only at home, but also in restaurants.
The basis of feijoada is black beans, cooked for a long time with meat – bacon, ribs, sausageand in traditional versions also less obvious pieces, such as skins or tails. This is a one-pot dish, very filling and with a thick consistency. Patience is important when preparing it – this dish does not like rushing. The flavors must meld well and the beans must soften to the point that they almost fall apart on the plate.
The taste of the dish is clearly meatydeep but not heavy. This is not a very spicy cuisine, but aromatic (it is worth adding, however, that some versions of feijoada are served with a very peppery sauce). Garlic, bay leaf, onion and a delicate hint of smoked meat dominate. This is why I most often compare feijoada to (where beans replaced cabbage) – they are cooked for quite a long time, they taste best the next day and are very distinct and filling.
In Brazil, feijoada is traditionally eaten with family or friends. It’s a community dishcelebratory, most often served in large portions. It effectively warms you up, fills you up and gives you energy when you are tired.
Although Brazilian goulash may be considered a labor-intensive dish, its preparation is not complicated. Of course, the key are good ingredients, time and a bit of patience so as not to shorten individual stages of preparation. This is a recipe that allows you to adjust the proportions of meat to your own preferences, while maintaining the base of black beans and additions.
Feijoada – przepis
Ingredients:
- 500 g black beans (dry or canned),
- 300 g smoked bacon,
- 400 g of pork sausage (you can use e.g. smoked or chorizo),
- 500 g pork shoulder,
- large onion,
- 4 cloves of garlic,
- 2 bay leaves,
- 3 grains of allspice,
- salt and pepper to taste,
- oil for frying.
How to do it:
1. Soak the dry beans overnight in cold water. The next day, strain it and boil it in fresh water until soft. If you use canned beans, skip this step.
2. In a separate, deeper pot, fry the diced onion and diced garlic in a little oil.
3. Add diced bacon to the glazed vegetables. After a while, add the shoulder blade divided into smaller parts and the sliced sausage. Fry briefly.
4. Then add the beans (if canned, then drained), all the spices and enough water to completely cover the ingredients.
5. Simmer over low heat for at least 2-3 hours until the feijoada is thick and aromatic (and the meat is tender). Finally, season with salt and pepper to taste, according to your preference.
Feijoada rarely appears alone on a plate. Traditionally, it is served with additions that enhance its taste. Most often it is white rice – simple, loose and without added spices. Its neutral taste makes it a perfect contrast to the intense stew.
Another classic accessory is farofai.e. roasted cassava flour, often with the addition of butter and garlic. Farofa adds crunch and a light nutty note. Although it is sometimes difficult to obtain in Poland, it can be increasingly found in world cuisine stores or purchased online.
Fresh or sour additions are also an important element. Feijoada is served with stewed kalewhich breaks the fattiness of the meat. It also appears frequently orange sliced - its sour juice helps balance a heavy dish and aids digestion.
It is also worth serving feijoada with a simple salad of tomatoes and cucumbers the pickleswhich will bring a lot of freshness to dinner. This dish is very easy to serve and easy to adapt to your own culinary tastes.
Feijoada is a Brazilian classic that is perfect for frosty winter days. Although it requires some time to prepare, it is wonderfully filling, warms you from the inside and has a lot of delicious taste. It’s worth checking out what this interesting dish is.
Source: Terazgotuje.pl, archeopasja.pl
