This is not the real thing, so Brazilians who might be reading this should not comment that it is missing an ingredient that made their mother’s version the best that ever was or that the recipe has an ingredient that makes the dish NOT feijoada. Traditional recipes often call for unpeeled pork tongue, snouts, ears, and tail. This recipe has none of those. The two essentials are black beans and meat. This recipe has both. If you serve this dish, you should be aware that the only thing you will want to do after the meal is to take a nap. Be warned. Feijoada is usually described as the national dish of Brazil. The first time I ever had it was over 40 years ago. One of several international colleagues served it at his home as part of sharing among us at the end of long work weeks. Over time we enjoyed cuisine from Brazil, Argentina, Japan, Greece, Australia, Turkey, India, and Pakistan – and of course, the United States – so it was an excellent culinary world tour.
I have been thinking of making feijoada for our Sunday family meal for some time, but it seemed like a lot of effort. Now, the inspiration is the coming together of a number of things. First, Sarah has engaged a lovely young woman from Brazil to help with the children so that Sarah can focus more on the restaurants and on a cookbook that will be published soon. Second, Bia, the young woman, brought a gift with her, The Brazilian Kitchen by Leticia Moreinos Schwarz (Kyle Books). Finally, I was up for cooking Sunday dinner.
The cookbook is so beautiful that I bought my own copy. The author is from Brazil but an American culinary school graduate and professional chef. Her recipes are simplified and often modernized versions of traditional dishes. Instructions are clear, and the images are mouth-watering. Like me, you may have a hard time finding Brazilian ingredients in your local grocery store. Of course, these days you can order them online. The most basic and hardest-to-find ingredients are sweet and sour manioc starch and manioc flour. To add to the confusion, in the USA sweet manioc starch is often called tapioca flour. You can substitute one for another, but then – as I found out – the results won’t be the same.
To go with the feijoada I made hearts of palm salad and pão de queijo, a delicious Brazilian cheese bread that we first enjoyed in an eclectic restaurant in Redondo Beach. This is where I ran into trouble. Schwarz’s recipe for the bread called for both sweet and sour manioc starch. All I could find at the store was tapioca flour. The resulting batter was so sticky it stuck to everything and was impossible to shape into balls, but after some extended time in the refrigerator before baking, the results were still excellent.
Here’s the recipe for my version of feijoada. Many recipes call for carne seca, akin to jerky but not so tough. As a substitute, I used fresh beef seasoned with dry meat rub and dried in a warm oven for several hours. I also used the slightly spicy Portuguese sausage, linguiça. As an aside, many beans contain phytohemaglutinin which can cause nausea, vomiting, and even blood problems. The toxin is inactivated by cooking at boiling temperatures. Red kidney beans are said to have the highest content, cannellini beans next, and others down the line. Black beans have lower levels. It has been reported that very slow, low-temperature cooking, like sous vide or a slow cooker set on low, fails to raise temperatures sufficiently to inactivate the toxin, so if you are concerned, you should cook the beans in a pot at a good boil. In any event, be prepared for a hearty meal and the need for a long nap.
Ready to serve
- 1 pound black beans
- 1 pound beef cut for stir-fry
- dry meat rub (your favorite)
- 4 slices smoked bacon, cut crosswise into 1-inch pieces
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 2 bay leaves
- 3 cloves garlic, peeled and minced
- beef stock
- 1 pound linguiça, cut into ¾-inch slices
- 1 pound pork stew meat
- salt and pepper
- 4-6 cups cooked rice
- parsley, chopped finely
- 2 oranges, peeled and cut crosswise into ¼ inch rounds
- farofa (recipe follows)
- cooked collard greens
- Soak the beans overnight with enough water to cover them at least two inches deep.
- Spread the pieces of beef in a single layer on a foil-lined baking pan, sprinkle with dry meat rub, and heat in warm (170°F) oven for at least 8 hours to dry out, turning occasionally.
- In a large, heavy bottomed pot, cook the bacon pieces over medium-low heat until the fat has rendered and the bacon has started to crisp. Stir in the onion and cover the pot for 5 minutes to sweat the onions. Add the celery, bay leaves, and garlic. Then add the beans with their soaking liquid, and enough beef stock to cover the beans. Bring to a low boil and cook until the beans are tender, about 2 hours. Add additional beef stock as needed.
- Add the dried beef, linguiça, and pork. Continue to simmer until the meats are cooked through, about one hour. Adjust the seasoning with salt and pepper.
- Arrange a mound of hot, cooked rice in the middle of a large serving bowl or platter and top with parsley. Surround the rice with the feijoada. Arrange sliced oranges around the feijoada. Serve immediately. Pass the farofa separately, to be sprinkled on top of the feijoada if desired. Serve with collard greens that have been braised, covered, with additional bacon and water for 30 minutes or until the collards are wilted and cooked through. Drain excess water from the collards.
In a small saucepan over medium-low heat, melt 2 tablespoons unsalted butter. Stir in 1 cup of tapioca flour. Stirring frequently to avoid burning, cook the mixture until the flour turns a golden brown. Remove from the heat. Serve with a spoon so that it can be sprinkled over the feijoada.