This stew is best prepared over slow 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. In Brazil, feijoada is traditionally served with rice, and accompanied by chopped refried collard greens (couve mineira), lightly roasted coarse cassava flour (farofa), and a peeled and 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
This recipe is courtesy Julie Beck.
Ingredients:
1 bag dried black beans
1-2 frozen chicken breasts, whole kielbasa, cut into pieces
1 large onion chopped
2-3 glarlic cloves, chopped
salt and pepper to taste
Method:
Rinse and sort beans. Cover with 2 inches of water and let soak over night, if you have time. Drain and rinse beans; put in crock pot and cover with water. Add onions, peppers, garlic, meat and cover. Cook all day on high, until beans are soft and meat falls apart. Add water through the day if necessary. Serve over rice with finely chopped tomatoes and onions in an oil vinegar dressing mixed with salt and pepper.
Heidi (Julie’s daughter) says that you do not have to use the crock pot, she typically uses the stove at lower temperatures until the beans are soft. You can also use other meats, like pig ears too.
