Feijoada
Since I’m currently in Brazil I thought I would share with you their national dish called Feijoada. It was first created by the slaves in colonial Brazil who used the leftover, discarded meats of farm owners. They mixed these meats of ears, feet and tails with black beans. Over time the left-over meats have been replaced with pork sirloin and sausages. The dish is typically served on Saturday and is considered a festive meal to share with friends and family. The feijoada is usually served along with rice, collard greens and “farofa” (seasoned manioc flour). As an appetizer, don’t forget to serve your guests the famous drink of Brazil, the caipirinha! If you plan to take the feijoada to a party you can easily make it in a slow-cooker. This recipe has been served to my Brazilian friends and they all gave it rave reviews!
INGREDIENTS:
1 lb of smoked linguica, cut into 1/2″ chunks
1 lb of pork tenderloin, cubed into 1/2″ chunks
1/2 package of bacon slices
1 can of black beans (15.5Oz)
1 onion chopped
4 garlic cloves chopped
2 bay leaves
1 tsp ground cumin
2 tsp fresh chopped parsley
2 tbs vegetable oil
1 tsp salt
DIRECTIONS:
Add black beans to a slow-cooker set on low-medium heat with 2 tbs oil, salt, garlic, chopped onions, cumin, parsley and bay leaves.
In a separate pan cook the pork tenderloin, just until the outside is brown, about 3-4 minutes, then add to the slow-cooker. Do the same with the sausage, cooking about 3-4 minutes just to brown the outsides, then add to slow-cooker. Now cook the bacon until done, about 8-10 minutes, then add to slow-cooker.
Cook on low heat about 2-4 hours.
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CAIPIRINHA:
1 ½ oz cachaça
½ Fresh Lime cut into 4 wedges
2 teaspoons Muscovado sugar
DIRECTIONS:
Place the lime and sugar into a glass and mash the two ingredients together using a muddler or a wooden spoon. Fill the glass with crushed ice and add the Cachaça. Stir and then serve!
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It would be great to end the meal with smooth, aged sipping cachaca, just to round off the whole experience. There are several good aged cachacas that are meant specifically for sipping as an after dinner drink. The Beverage Testing Institute (Chicago) recently published these most recent reviews of wood-aged cachacas. Saude!
WOOD AGED CACHACA
92 points. Cuca Fresca Pura Gold Cachaca. Gold Medal - “Exceptional”
89. Ypioca Cachaca Ouro. Silver Medal
89. Moleca Gold Cachaca. Silver Medal