Thaisa was our exchange student from Brasil. It really was like having another daughter in the place. She’s a great person with a great family and brought some Brasilian cooking to our house. The way she and Sam finessed the rents into being a host family is the stuff of legends. Feijoada is a prep, so feel free to riff. This recipe was made in the States with stuff we can get here but substitute as you please. Obrigado, Thaisa !
Ingredients
A carne
Pork
- salt pork, pancetta
- smoked pork, ham
Sausages
- chorizo, andouille, some spicy sausage of some sort
Dried beef
- we used beef jerky but look around
The veg
- onion, garlic, sweet peppers
- beans (dal): black, red, pinto, whatever you have
The seasonings
- bay leaf, cilantro leaves, cumin, paprika, salt, pepper
- optional but try: cinnamon, coffee (a touch)
The prep
1. rouget the pancetta in some olive oil, reserve the fried pancetta pieces
2. in the remaining fat, rouget the meat
3. sweat the onion and garlic a bit
4. deglaze the pot with beer, then add the beans and everything else
5. cook slowly until you can’t stop yourself from eating it
Serve with
- white rice
- orange slices
- collard greens sauteed with garlic
- farofa (manioc flour) if you can get it
You are trying to get a balance between:
- the heavy umami of the meats and the beans
- the lightness of the peppers, cilantro, and oranges
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