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By Gabriela ForteThe Feijoada Completa is comprised of the feijoada, Brazilian rice, farofa and couve a Mineira. As a preview of pleasures to come, the feijoada is preceded by the Caldinho de Feijão.
FEIJOADA
Ingredients:
3 lb. black beans (sorted through and soaked overnight, then drained, reserving liquid)
6 tbs. olive oil
1/2 lb bacon, diced
3 large onions, diced
6 oz. salt pork, diced
8 garlic cloves, minced
3 bay leaves, preferably fresh
1 bunch Italian parsley
2 lb. sweet Italian sausages without fennel seeds
2 lb. pork breakfast links
4 lb. pork country style ribs
1 smoked pork hock
3 small or 2 large smoked neck bones
1 lb. carne seca (Brazilian dried meat)
1 orange, preferably organic & unwaxed
Brown all of the meat and sausages in a big frying pan, a bit at a time. In another big pan (that can hold all the stew), sauté half of the onions, garlic, bay leaves, bacon and cured pork in 3 tbs. olive oil, then add the beans and saute them a bit before adding the meat and sausages. Deglaze the frying pan with some water and add to the beans, along with the soaking liquid. Add enough additional water to cover very well. Add the bunch of parsley. Bring to a simmer.
Check and stir it periodically and add hot water as it needs to have a lot of broth, as a soup. Do not add salt at this point as it prevents the beans from cooking properly.
Once the are completely cooked, ad the broth has thickened a bit, use the same frying pan that you used to brown the meats and sauté the other half of the the onions, garlic, bacon and salt pork, and add to the stew.
Correct the salt and pepper and put the intact orange into the stew. Let cook for another 15 to 20 minutes, enough for the broth to thicken well. The orange will add flavor and soak some of the bad fat, which none of us really need. Before serving, remove the orange & throw away.
Serve the beans in a big bowl. Slice the meats and serve on separate platters.
Enjoy!
Caldinho de Feijão
Ingredients:
Hot broth from the Feijoada
Vodka or cachaça
finely chopped parsley, cilantro, and green onions
hot chili oil
salt
In small cups, place about a tablespoon of vodka and and fill with broth. Season to taste with salt and chili oil. Garnish with minced herbs. Serve to welcome your guests to the Feijoada.
Basic Farofa
Ingredients:
1/4 lb. bacon, diced small (substitute a little olive oil for vegetarian version)
1/2 large onion, diced
1/2 stick butter
1/2 lb yuca flour (manioc meal)
salt to taste
Sauté bacon to release fat, then add onion. Cook until onion is translucent, then add butter and salt. Once butter is melted, stir in yuca flour, stir for about 30 seconds or until butter is absorbed, turn off flame and cover pan. Serve warm or at room temperature. Grated carrot may be added with the yuca flour, especially if bacon is not used.
Brazilian Rice
Ingredients:
3 tbs. olive oil
4 garlic cloves, minced
1 large onion, diced
salt to taste
2 cups long grain rice such as basmati
Sauté garlic and onions in olive oil, then add salt. Add rice and sauté until pale white (very important if you want the rice to be loose [grains separate, like a pilaf--KW]). Once that is done, add about 3 3/4 cup cold water, cover, wait until it starts to boil, turn down the flame as low as you can, leave the cover partially on and wait until all the water has been absorbed and the rice is cooked.
Couve a Mineira
Ingredients:
4 bunches collard greens, cut into very, very fine strips [less than 1/8" wide, try for 1/16"--KW]
4 garlic cloves, minced
1/4 lb. bacon, diced very small, OR about 4 tbs. olive oil
1 tsp. red pepper flakes
In a wok or large sauté pan, brown the bacon (or heat the olive oil) then quickly sauté the garlic, add the red pepper and let it lend its flavor to the oil, then add the greens and sauté until wilted. [It may be necessary to cook the couve in batches.] Correct the salt and pepper and serve warm or at room temperature.