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Feijoada, Brazilian National Dishby The Chef
Feijoada (Brazilian Meat Stew)Rice, black beans, and manioc (a root vegetable like a potato) are the main foods for many Brazilians. The national dish is feijoada, a thick stew of black beans and pieces of pork and other meats. It is usually served with orange salad, white rice, farofa (ground manioc), and couve (kale), a dark green leafy vegetable that is diced and cooked until slightly crispy.
- 3 strips of raw bacon
- 2 onions
- 3 cloves garlic (or 1 teaspoon garlic powder)
- 1 pound smoked sausage
- 1 pound boneless beef (any cut of meat)
- 1 can (14-ounce) stewed tomatoes
- 1 cup hot water
- 1 Tablespoon yellow mustard
- 4 cups canned black beans
- Salt and pepper
- Cut the bacon into big pieces. Fry them in a large pan over medium heat for about 3 minutes, stirring often.
- Turn the heat down .
- Cut the onion in half. Chop onion into small pieces.
- Peel the cloves of garlic. Chop them into small pieces.
- Add the onions and garlic to the bacon in the pan. Stir until the onions are soft, around 3 minutes.
- Cut the sausage and beef into 1-inch(2cm) pieces. Add them to the onions and garlic.
- Cook until the meat is brown on all sides.
- Add the stewed tomatoes (with juice), hot water, yellow mustard, and some salt and pepper. Turn the heat down to simmer. Cover the pan.
- Cook for about 40-45 minutes, stirring often. If it looks too thick, add more water, a little at a time. Add the black beans (with liquid).
- Cover the pan and cook for 10 more minutes.
Serves 10 to 12.
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