Feijoada is a great dish which is rich, delicious and full of goodness. With a basis of beans, meat and sausage, its not diffiucult to know why we all crave some Feijoada in the UK.
Brazilian feijoada
Registered for the first time in Recife, state of Pernambuco, feijoada has been described as a national dish of Brazil, especially of Rio de Janeiro.
The Brazilian version of feijoada is made with black beans, a variety of salted pork or beef products, such as pork trimmings, bacon, smoked pork ribs, and at least two types of smoked sausage and jerked beef .
In some regions of the northeast, like Bahia and Sergipe, vegetables like cabbage, kale, potatoes, carrots, okra, pumpkin, chayote and sometimes banana are frequently added, at the end of the cooking, on top of the meat, so they are cooked by the vapours of the beans and meat stew.
The final dish has the beans and meat pieces barely covered by a dark brown broth. The taste is strong, moderately salty but not spicy, dominated by the flavours of black bean and meat stew. It is customary to serve it with white rice and oranges, the latter to help with digestion, as well as couve, a side dish of stir-fried, chopped collard greens, and a crumbly topping called farofa, made of manioc flour.
Feijão com arroz is the rice and black beans without the addition of the meat.
A plate of feijoada in Minas Gerais with traditional accompaniments: rice, fried kale (couve), cassava flour crisps, orange slices, a mix of olive oil, alcohol vinegar, tomatoes, onions and sometimes bell peppers called (vinagrete), and cassava flour (farinha).
Depending on the region of Brazil, the type of bean used in feijoada varies. While in some regions like Rio de Janeiro or Minas Gerais, feijoada is typically prepared with black beans, others in Goias and Bahia brown or red is preferred.
As a celebratory dish, feijoada is traditionally served on Saturday afternoons or Sunday lunch and intended to be a leisurely midday meal. It is meant to be enjoyed throughout the day and not eaten under rushed circumstances.
The meal is usually eaten among extended family and paired with an event like watching a soccer game or other social event. Because of the dish's heavy ingredients and rich flavors, feijoada is viewed as Brazilian soul food. In the city of São Paulo, feijoada is a common dish in restaurants on Wednesdays, mainly in the commercial area. In Rio de Janeiro, restaurants traditionally serve it on Fridays.
The dish is normally served with a choice among a selection of meats, e.g. pork, bacon, pig ears, pig feet, to fulfill the customer`s needs. Other variations of feijoada, such as the low fat version or the vegetarian. The dish is frequently compared to American Southern Soul Food which share many similarities in terms of ingredients and taste.
According to legend, the origins of Brazil’s national dish, feijoada, stem from the country’s history with slavery. Slaves would supposedly craft this hearty dish out of black beans and pork leftovers given to them from their households. These leftovers included pig feet, ears, tail, and other portions seen as unfit for the master and his family. However, this theory has recently been contested and considered more of a modern advertising technique for the dish rather than a basis for its origins. Instead, scholars argue that the history of feijoada traces back to Brazil’s cultivation of black beans. Because of the crop’s relatively low cost of production and the simplicity of its maintenance, the beans became a staple food among European settlers in Brazil. Although black beans were eaten by both the upper-classes and the poor, the upper-classes particularly enjoyed them with an assortment of meat and vegetables, similar to feijoada, while the poor and enslaved usually ate a mixture of black beans and manioc flour. Copyright https://en.wikipedia.org/wiki/Feijoada#Brazilian_feijoada 16/04/20
Lets take a look at a typical Feijoada recipe?
250g dried black bean, soaked overnight, then drained
100g streaky smoked bacon, cut into slices
500g pork rib
3 chorizo cooking sausages
500g pork shoulder, cut into 5cm cubes
3 onions chopped
4 garlic cloves, finely chopped
pinch of chilli flakes
olive oil for cooking
2 bay leaves
2 tbsp white wine vinegar
How to cook Feijoada?
• Heat a pan and add the bacon and fry until crispy.
• Fry off gently the ribs, sausages and pork shoulder. Season with salt and pepper.
• Save the meat on a side plate.
• Mix onion, garlic and chilli to the oil and pour a little olive oil. Again season with salt and pepper and fry until soft.
• Add back the meat, bay leaves, white wine vinegar and drained beans.
• Add water to cover and bring to a boil and reduce the heat to a low setting.
• Cover and cook gently for 2 hrs until the beans are soft and the meat is tender.
• Serve with rice, parsley or coriander, hot pepper sauce and orange slices.
