A Taste of Brazil: Feijoada

February 20, 2015

Next up on our culinary tour of Brazil is its quintessential comfort foodand most famous dish feijoada (that’s fay-JWA-da, for the phonetically curious). Time-honored, yet open to interpretation, there are as many ways to prepare this hearty bean and pork stew as there are cooks in Brazil; to our version, we added the buzzy warmth of a coffee-cumin rub. In the spirit of the dish we encourage experimentation, but our recipe does come with a non-negotiable: serve with cachaça limeade and follow with a contented nap. Trust us.

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Feijoada served on the Gloriosa Collection.

WHAT YOU’LL NEEDFor the coffee-cumin rub:

2 tablespoons ground coffee

2 tablespoons cumin

1 tablespoon brown sugar

1 tablespoon smoked paprika

1 tablespoon salt

2 teaspoons black pepper

For the feijoada:

Coffee-cumin dry rub

2 pounds pork spare ribs

1 pound dried black beans, soaked overnight

1 pound salt-cured bacon, soaked overnight

1 pound smoked bacon, cut into small pieces

3 cups pork or lamb stock

1-2 tablespoons bacon fat, or olive oil

2 onions, chopped

6 cloves garlic, peeled and minced

2-3 sausages

4 bay leaves

1 tablespoon black pepper

Handful cilantro, chopped, for garnish

Tangerine wedges or orange slices, for serving (optional)

Cooked white rice, for serving (optional)

HOW TO MAKE ITMix all dry rub ingredients together in a bowl. Generously rub onto both sides of the spare ribs and allow to sit at least one hour to overnight. Broil the spare ribs, meaty side up, in a roasting pan on the top rack of the oven for 5 minutes, or until the rub is bubbling and ribs are browned. Turn the oven to 300 and move the roasting pan to a lower rack. Roast for 2 ½ – 3 hours, covering with foil about halfway through. Allow to cool slightly, then slice. Set aside. Drain and rinse black beans, add to a large stockpot and then cover with stock, with about 1 inch room at the top, adding water if more liquid is needed. Bring to a boil, and then simmer for 2 hours, or until tender. Drain and cube the salt cured bacon and add to beans. Simmer an additional 30 mins.In a separate pan, heat bacon fat over medium heat. Add onions and garlic and cook until softened. Add smoked bacon, sausages, pepper and bay leaves and sauté for 10-15 minutes, stirring frequently, until meats are cooked. Remove from heat and add to cooked beans, reserving the bay leaves. Add spare ribs. Garnish with cilantro and serve with white rice and oranges, if desired.

More Brazilian delicacies, right this way.

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