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Feijoada, Brazilian National Dish

by 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.

Ingredients

  • 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
Preparation
  1. Cut the bacon  into big pieces. Fry them in a large pan over medium heat for about 3 minutes, stirring often.
  2. Turn the heat down .
  3. Cut the onion in half.  Chop onion into small pieces.
  4. Peel the cloves of garlic. Chop them into small pieces.
  5. Add the onions and garlic to the bacon in the pan. Stir until the onions are soft, around 3 minutes.
  6. Cut the sausage and beef into 1-inch(2cm) pieces. Add them to the onions and garlic.
  7. Cook until the meat is brown on all sides.
  8. Add the stewed tomatoes (with juice), hot water, yellow mustard, and some salt and pepper. Turn the heat down to simmer. Cover the pan.
  9. 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).
  10. Cover the pan and cook for 10 more minutes.

Serves 10 to 12.



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