Brazilian purists will use any and all parts of the pig in this recipe, and add a bit of olive oil and vinegar to the beans.
Ingredients:
- 2 cups black beans
- 1/2 pound any sausage, cut in 1 inch pieces. Linguica or chorizo works well
- 1/2 pound pork, cut in 1 inch pieces
- 1/2 pound beef, also cut in 1 inch pieces
- 3 slices bacon, sliced in 1 inch pieces
- 1 jalapeno or other hot pepper, seeded and chopped
- 1 tomato, finely chopped
- 3 cloves garlic, finely chopped
- red pepper, salt and pepper to taste
- 3 cups water
- Cooked rice
- Orange slices for garnish
Preparation:
The black beans can be dried and soaked overnight. Or, boil them for a few minutes and let soak off the fire for an hour. Or, use canned beans, rinsed as a shortcut.Cook the beans in the water until they are tender. Stir frequently to prevent sticking. Add the sausage, pork and beef pieces and continue to cook, stirring frequently until the meat is cooked. You might need to add water if the beans and meat get too thick.
In a separate pan, fry the bacon until crisp. Add the hot pepper, garlic and tomatoes. Turn down the heat and simmer for a few minutes and then add to the meat and bean mix. Stir well and season with the peppers and salt to taste.
Serve over hot cooked rice. Add a slice or two of orange on the side. The citrus is supposed to counter the fat in the meat.
Brazilians like to eat their feijoda with a drink made with lime juice, sugar and "cachaça" or "pinga," a strong liquor derived from sugar cane. You'll find the recipe and more information about Brazil's national drink at Caipirinha.
