Feijoada (meat stew with black beans -- brazil)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried black beans* |
| 3 | cups | Water |
| ½ | pounds | Sausage (cut in 1 \" peices) |
| ½ | pounds | Beef, any cut (1\" cubes) |
| ½ | pounds | Pork, any cut (!\" cubes) |
| 3 | slices | Bacon (cut in 1\" peices) |
| 1 | Jalapeno (or geen chili) pepper, seeded and finely chopped (handle w/ care!) | |
| 1 | Tomato, finely chopped | |
| 3 | cloves | Garlic, finely chopped (or 1 t. garlic granules) |
| Salt, pepper, and ground red pepper to taste | ||
Directions
~~~~ * To reconstitute black beans, boil in 6 cups water for 2 min.
Remove from heat, cover, and set aside 1 hr. Beans will double in sixe ~~~~ ~~~~ Equipment: Large-size saucepan with cover or Dutch oven, mixing spoon, small size skillet ~~~~ ~~~~ 1. Put drained, soaked beans with water in large saucepan or Dutch oven and bring to boil over high heat. Reduce heat to simmer, cove, and
cook for about 1-½ hours or until beans are tender; stir frequently. 2. Add sausage, beef, and prok, mix well, cover, and cook over medium
heat for about 45 min. Stir frequently and add a little hot water if
necessary to prevent sticking. 3. In small skillet, fry bacon over medium heat for 5 min or until crisp.
Add jalapeno, tomato, and garlic. Mix well. Reduce heat to simmer
and cook for 2 minutes. Add bacon and vegetables to meat mixture and
salt, pepper, and red pepper to taste. Mix well, remove from heat and
serve.
Serve over rice and garnish with orange slices.
from: The Multicultural Cookbook for Students, by Carole l. Albyn and Lois S. Webb; (Oryx Press: 1993).
posted on the Cooking Echo by Bud Cloyd Recipe courtesy of: Bud Cloyd, 20 Jun 93 16:21:09 Submitted By LAWRENCE KELLIE On 01-02-95