Ingredients
2 lb. Black beans
1 ½ table spoon of salt
2 bay leaves
1 lb. carne seca (dried meat, found at Samba Restaurant in Hopkins: 952-935-2708)
3 links of lingüiça Portuguesa (Portuguese sausage, also found at the same place as above)
4-5 links of lingüiça Calabresa (hot sausage, also found at the same place as above)
16 short ribs
2 onions, chopped
3 garlic cloves, pressed
Olive Oil
Day 1
Cover the beans by at least 3” of water and let them soak for 12 hours. The beans are going to expand to something around twice their initial volume. Use a bowl that can contain it all.
2 lb. Black beans
1 ½ table spoon of salt
2 bay leaves
1 lb. carne seca (dried meat, found at Samba Restaurant in Hopkins: 952-935-2708)
3 links of lingüiça Portuguesa (Portuguese sausage, also found at the same place as above)
4-5 links of lingüiça Calabresa (hot sausage, also found at the same place as above)
16 short ribs
2 onions, chopped
3 garlic cloves, pressed
Olive Oil
Day 1
Cover the beans by at least 3” of water and let them soak for 12 hours. The beans are going to expand to something around twice their initial volume. Use a bowl that can contain it all.
Cut the dried meat in 1” cubes and soak it in water. The purpose of soaking the meat is to get rid of the extra salt. Change the water 3 times. The last soak is overnight. Drain the last soaking water before using.
Day 2
Discard the water in which the beans were soaked and transfer them to a deep stock pot. Add the bay leaves, salt, the carne seca and the short ribs. Cover with fresh water by at least 2”. Add a drizzle of oil to prevent the liquid from getting foamy. Bring the liquid to a boil and turn the heat to low. Let it cook for an hour and a half.
Add the sausages to the feijoada after it’s been cooking for turning the heat up to get to the boiling point again. At this point, change to low and cook for another hour or until the meat is soft.
After adding the sausages to the feijoada, start working on the aromatics. Cover the bottom of a saute pan with olive oil and turn the heat to medium high. When the olive oil is hot, add the garlic. Saute it until it gets light golden. Add the onions and saute them until they get translucent. Add this mix to the feijoada. Don’t add salt to the feijoada yet since both the dried meat and the sausages are salted.
Keep an eye on the amount of liquid in the feijoada. Add more water if necessary.
Simmer until the beans and the meats are soft. Let it cool down and refrigerate for a day. This step will help develop the flavors in the feijoada.
Next day, remove the sausages from the feijoada and cut them in small bite size pieces. Cut the two different types using two different ways (straight cut and angled cut). Add them back to the pot.
Bring the feijoada to a boiling point and simmer for 10 minutes. Check the salt and add some more if necessary.
Enjoy!!!!
Serves 10-12 people
Farofa
Ingredients
4 tablespoons of butter
2 garlic clove
2 cups of farofa (Brazilian manioc flour)
Day 2
Discard the water in which the beans were soaked and transfer them to a deep stock pot. Add the bay leaves, salt, the carne seca and the short ribs. Cover with fresh water by at least 2”. Add a drizzle of oil to prevent the liquid from getting foamy. Bring the liquid to a boil and turn the heat to low. Let it cook for an hour and a half.
Add the sausages to the feijoada after it’s been cooking for turning the heat up to get to the boiling point again. At this point, change to low and cook for another hour or until the meat is soft.
After adding the sausages to the feijoada, start working on the aromatics. Cover the bottom of a saute pan with olive oil and turn the heat to medium high. When the olive oil is hot, add the garlic. Saute it until it gets light golden. Add the onions and saute them until they get translucent. Add this mix to the feijoada. Don’t add salt to the feijoada yet since both the dried meat and the sausages are salted.
Keep an eye on the amount of liquid in the feijoada. Add more water if necessary.
Simmer until the beans and the meats are soft. Let it cool down and refrigerate for a day. This step will help develop the flavors in the feijoada.
Next day, remove the sausages from the feijoada and cut them in small bite size pieces. Cut the two different types using two different ways (straight cut and angled cut). Add them back to the pot.
Bring the feijoada to a boiling point and simmer for 10 minutes. Check the salt and add some more if necessary.
Enjoy!!!!
Serves 10-12 people
Farofa
Ingredients
4 tablespoons of butter
2 garlic clove
2 cups of farofa (Brazilian manioc flour)
In a sauté pan, melt the butter using medium high heat. Press the garlic into it and sauté until light golden brown. Add farofa and stir gently and constantly until it’s roasted.
Kale
Ingredients
4 bunches of kale, stem removed, cut into very small strips
4 slices of bacon
Salt to taste
Kale
Ingredients
4 bunches of kale, stem removed, cut into very small strips
4 slices of bacon
Salt to taste
In a saute pan, fry the bacon in medium heat until it’s crispy. Remove bacon from pan and let it cool on paper towels to absorb excess fat. Leave fat released from bacon in the saute pan, keeping the heat on. Put all the kale in the pan and using tongs, keep turning it so that it’s coated in the heat. Keep turning the kale until it’s soft and dark green. Salt to taste.
Chop the bacon into little pieces and cover the kale with it.
Pepper sauce (prepare the sauce a week in advance)
Ingredients
3 tablespoons of pepper flakes
2 garlic cloves, peeled
1 bay leaf
Olive oil to cover
1 sprig of rosemary
Put all the ingredients but the rosemary in sauce pan and simmer for half hour. Add the rosemary and let it cool. Transfer to a jar and cover it. Let it rest for a week to develop the flavors.
Oranges
3 oranges
Chop the bacon into little pieces and cover the kale with it.
Pepper sauce (prepare the sauce a week in advance)
Ingredients
3 tablespoons of pepper flakes
2 garlic cloves, peeled
1 bay leaf
Olive oil to cover
1 sprig of rosemary
Put all the ingredients but the rosemary in sauce pan and simmer for half hour. Add the rosemary and let it cool. Transfer to a jar and cover it. Let it rest for a week to develop the flavors.
Oranges
3 oranges
Peel the oranges making sure all the white part of the peel is removed.
Supreme the oranges by cutting sections in between the membranes. Refrigerate
White rice
Ingredients
2 cups of white rice
4 cups of boiling water
1 ½ tablespoons of olive oil
1 garlic clove, pressed
½ onion, chopped
Salt to taste
In a saute pan, heat the oil using medium heat. Add the onions and sauté until translucent. Add the garlic and sauté until it loses its raw scent. Add the rice and sauté until it yields its nutty scent. Add the water and the salt. Let it come to a boil.
Lower the heat and simmer until water is absorbed. Cover for five minutes. Fluff with fork and it’s ready to be served.
Caipirinha – drink to serve with feijoada
1 portion
Ingredients
Supreme the oranges by cutting sections in between the membranes. Refrigerate
White rice
Ingredients
2 cups of white rice
4 cups of boiling water
1 ½ tablespoons of olive oil
1 garlic clove, pressed
½ onion, chopped
Salt to taste
In a saute pan, heat the oil using medium heat. Add the onions and sauté until translucent. Add the garlic and sauté until it loses its raw scent. Add the rice and sauté until it yields its nutty scent. Add the water and the salt. Let it come to a boil.
Lower the heat and simmer until water is absorbed. Cover for five minutes. Fluff with fork and it’s ready to be served.
Caipirinha – drink to serve with feijoada
1 portion
Ingredients
5 lime wedges (resist the temptation to use 4 wedges and make two caipirinhas from one lime. The 5 wedges give the perfect zest to the drink)
1 table spoon of sugar
1 oz of cachaça (Brazilian distilled liquor. I’ve seen two brands in the Twin Cities: Pirassununga 51 and Ipioca. Or ask for any good quality cachaça)
5 to 6 ice cubes
Muddle the lime wedges with sugar. The purpose is to squeeze as much juice of the lime and get its zest too. Don’t over muddle otherwise it can get the bitterness of the peel. Transfer to a shaker.
Add the cachaça and the ice cubes.
Shake well and serve as is. The lime wedges are part of the drink too, so don’t discard them. Caipirinha needs to be made right before you drink it. As it sits for a while, the lime will lend some bitterness to the drink.
Pudim de Leite
Ingredients
1 can of condensed milk
1 can-measure of milk
1 table spoon of sugar
1 oz of cachaça (Brazilian distilled liquor. I’ve seen two brands in the Twin Cities: Pirassununga 51 and Ipioca. Or ask for any good quality cachaça)
5 to 6 ice cubes
Muddle the lime wedges with sugar. The purpose is to squeeze as much juice of the lime and get its zest too. Don’t over muddle otherwise it can get the bitterness of the peel. Transfer to a shaker.
Add the cachaça and the ice cubes.
Shake well and serve as is. The lime wedges are part of the drink too, so don’t discard them. Caipirinha needs to be made right before you drink it. As it sits for a while, the lime will lend some bitterness to the drink.
Pudim de Leite
Ingredients
1 can of condensed milk
1 can-measure of milk
4 eggs
1 tsp of vanilla
¾ cup of sugar
Preheat an oven to 350° F
Melt the sugar in a sauce pan over low heat until it becomes a golden brown syrup. Pour this caramel immediately into a bundt pan and quickly spread it so that the syrup coats all sides of the pan. Use a heat resitant silicone spatula to do it. The caramel will thicken soon so make sure to do it quickly. Set aside to cool.
Place the eggs, condensed milk, milk and vanilla into a blender and blend on medium for 3 minutes or until it’s foamy. Pour egg mixture into the bundt pan and cover with aluminum foil. Place bundt pan inside of a roasting pan and fill the roasting pan with boiling water to reach halfway up the sides of the bundt pan.
Bake in the preheated oven until a knife inserted in the center comes out clean, 50 minutes to 1 hour. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.
1 tsp of vanilla
¾ cup of sugar
Preheat an oven to 350° F
Melt the sugar in a sauce pan over low heat until it becomes a golden brown syrup. Pour this caramel immediately into a bundt pan and quickly spread it so that the syrup coats all sides of the pan. Use a heat resitant silicone spatula to do it. The caramel will thicken soon so make sure to do it quickly. Set aside to cool.
Place the eggs, condensed milk, milk and vanilla into a blender and blend on medium for 3 minutes or until it’s foamy. Pour egg mixture into the bundt pan and cover with aluminum foil. Place bundt pan inside of a roasting pan and fill the roasting pan with boiling water to reach halfway up the sides of the bundt pan.
Bake in the preheated oven until a knife inserted in the center comes out clean, 50 minutes to 1 hour. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.
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