Capoeira Wiki-Word of the Week: Feijoada (Update)
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So here is what Feijoada is:
The Brazilian feijoada is prepared with black beans (also white, pinto and red beans), a variety of salted pork or beef products, such as pork trimmings (ears, tail, feet), bacon, smoked pork ribs, and at least two types of smoked sausage and jerked beef (loin and tongue).
This stew is best prepared over low fire in a thick clay pot. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew.
- 1 pound (450 grams) dry black beans
- 4 Tbsp olive oil
- 1 pound (450 grams) pork loin, cut into chunks
- 2 large onions, sliced
- 1 head of garlic, peeled and chopped
- 1 pound (450 grams) carne seca or cornbeef, cut into chunks
- 1/2 pound (225 grams) fresh sausages, such as chorizo or Italian sausage
- 1 pound (450 grams) smoked sausage, such as linguica or kielbasa
- 200 grams bacon
- 3-4 bay leaves
In Brazil, feijoada is traditionally served with white rice, and accompanied by chopped fried collard greens (couve mineira), lightly roasted coarse cassava flour (farofa), and peeled or sliced orange. Other common side dishes are boiled or deep-fried cassava, deep-fried bananas, and pork rinds (torresmo). A pot of hot pepper sauce is often provided on the side. The meal is often washed down with cachaça, caipirinha, or beer.
Since it is a rather heavy dish that takes several hours to cook, feijoada is consumed in Brazil only occasionally, always at lunch time. Traditionally, restaurants will offer it as the "daily's special" only once or twice a week, usually on Wednesdays and Saturdays. However, some restaurants will serve feijoada all week long.
Now let's get a sense of why it is:
For most folks in Brasil, it is common knowledge that Feijoada was invented by slaves. The slaves, when they weren't tending crops, would bake beans, set aside for their rations by the their masters, and would add the leftover meat from their masters' kitchens, typically pork from the parts of the pig that their masters didn't want to eat or use. As it turned out, the dish the slaves created was delicious, and with the end of slavery, Feijoada worked its way into the stomachs of all social levels throughout Brasil.
There is no one way to make Feijoada. Everyone has their own take on it. The recipe above is the basic outline that you take and make your own. The recipe above suggests the use of a clay pot which I have never tried that I can remember. We always use a big metal pot, and it still comes out tasting great.