Rachel Dana was our October 2012 Daring Cooks' Challenge hostess! Rachel brought Brazil into our lives by challenging us to make Feijoada and Farofa along with some other yummy side dishes traditionally served with Feijoada, which is a delicious black bean and pork stew.
I want you all to know that this was the challenge that almost caused me to get divorced. See, when Joel and I first started dating, he made it absolutely, without a doubt, known that he detests ham and bean soup. Detests it. And when we got married, he made it perfectly clear that if I ever ever make ham and bean soup, it would be cause for an immediate divorce. Apparently he has very strong feelings about ham and bean soup. So when I set out the ingredients for this brazilian stew on the counter, we might have had a few issues. It look a lot of convincing to make it clear that this was not in fact, ham and bean soup. No, no, this was Brazilian Stew with Black Beans, Bacon, Pork Ribs and Ham. Toooootally different. Right...?
** Joel wants me to add a statement here, just to let you know that he would never truly divorce me for cooking soup. :)
(Yields 6-8 servings)
2 medium white onions
4 large cloves of garlic
1 TBSP salt
Roughly chop the onions and garlic.
Place everything in a food processor and blend until smooth.
2 cups dried black beans
12 ounces bacon
2 pounds mixed meats (typically an array of pork - sausages, ribs, ham, etc) cut into 1" cubes or 1/2" slices
4 bay leaves
3 TBSP onion-garlic base (recipe below)
1/4 cup bacon grease or veggie oil
Wash the beans thoroughly and place in a 5 quart pot and fill with water, so the water is twice as high as the beans.
Bring to a boil, and boil for 1 minute.
Turn off the heat, cover, and let sit for 1 hour.
Uncover, and add another 4-8 cups of water, until the beans are completely covered again.
Bring to a boil and then simmer, uncovered, for 1 hour, until the beans have softened but are still firm.
Place the oil/grease in a large frying pan.
Fry all the meat in the hot grease until well browned and cooked through (cook each type of meat separately, but you can use the same pan/grease).
Drain the meat on paper towels to remove excess grease.
To the beans add 3 TBSP of onion-garlic base, 4 bay leaves, and the meat (reserving half of the bacon for later!!!!).
Add enough water to make sure everything is covered.
Continue simmering until the beans are done (about another 2 hours).
1 large bell pepper, diced
1 large tomato, diced
1 medium onion, diced
1/2 cup white wine vinegar
1/4 cup olive oil
2 TBSP water
2-4 TBSP chopped parsley
salt and pepper to taste
Chop all the veggies and parsley.
Put all the ingredients into a bowl and stir to combine.
Press down on the veggies to release some liquid, and ensure everything is immersed.
Cover and refrigerate at least 30 minutes.
1.5 cups long grain white rice
4.5 TBSP oil
3 TBSP onion-garlic base
Wash your rice in a sieve and let it dry.
Heat the oil in a pan.
Cook the onion-garlic paste for 1 minute, until it starts to soften.
Add the dried rice and stir fry for 2 minutes, stirring occasionally so it doesn't stick to the pot and burn.
Add enough boiling water so the water comes 2 fingers over the rice.
Cover and simmer for 20 minutes.
Turn off the heat.
Fluff with a fork, cover, and let rest for another 10 minutes.
1 spoonful of your favorite hot sauce
a few spoonfuls of the liquid from the completed feijoada
1 spoonful of the vinaigrette
Mix together in a bowl!
1/2 cup butter
4 large eggs
1 cup chopped onion
12 ounces fresh bacon, fried (set aside from the feijoada)
1 cup fine ground cornmeal or dry breadcrumbs
Melt half of the butter over medium-high heat.
Add the onions and cook for a few minutes, until they start to soften.
Crack the eggs into the pan and lightly break the yolks and spread around (don't break it up too much).
When the egg is almost fully cooked, break them up into med-large pieces.
The onions will brown quite a bit under the eggs, but its ok!
Add the cooked bacon and stir.
Add the rest of the butter and stir to melt.
Lower the heat to medium, toss in the cornmeal and stir well.
Cook, stirring, for 1 minute.
Add a pinch of salt and pepper and keep stirring, until the cornmeal has clumped together nicely and become golden, about 3-5 minutes.
Be careful not to let it burn! Keep tasting it until it tastes toasty.
4 collard greens
1 TBSP olive oil
1 TBSP onion-garlic base
Wash the greens, cut out the stem, and cut in half.
Stack all of the leaves on top of each other and roll them up tightly into a log.
Holding the tube tightly, slice off thin slices of the greens.
When you are almost ready to eat, heat the oil in a large pan over medium-high heat.
Add 1 TBSP of the onion-garlic base and let it soften for a minute.
Add all the collards at once, and stir to coat with oil.
You can add a pinch of salt and pepper if you want.
Cook, stirring, for about 1 minute, so they just start to soften.
Remove and serve!