Feijoada

[Zulululu]

Feijoada Portuguese Pork Stew.
500g kidney, butter or sugar beans soaked overnight.
1 pork knuckle brined overnight.
1 small piece chourico sausage.
1 small onion.
1 carrot.
10 ml olive oil
1 bay leaf.
2 cloves.
5 pepper corns.
Drain the beans, place in a large saucepan and cover with water.Add pork knuckle, and rest of ingredients . Boil until almost tender, drain and reserve stock.
Next step:
10ml cooking oil
15 ml olive oil
2 chopped onions
5 cloves of crushed garlic
250 gr pork belly cut into pieces
250gr pork rib cut into pieces
1 sliced chourico sausage
2 grated tomatoes
salt pepper and peri peri to taste
10 ml paprika
In a heavy based pot heat the olive and cooking oil
Gently fry chopped onion and crushed garlic. Add belly and pork rib. Fry gently for +-20 min.
Add thickly sliced chourico sausage,
tomatoes and 250 ml stock from the beans.
Simmer till meat is tender. Add beans and chopped parsley then adjust the seasoning.
Simmer till flavours have blended.

Serve with rice or your choice of starch.

[Chuckwagon]

Hey Zulululu,
This stuff is amazing. Yum, yum good! I had a visitor from Brazil come to my house. He fixed Feijoada for me and told me about its history. Since his visit about eight years ago, I've made feijoada at least once a month. Very tasty. Thanks for posting it.
Best Wishes, Chuckwagon

[Zulululu]

Hi Chuck,
We love it as well I did intend to mention the Brazilians use a red bean not sure what it is but basically I think the rest is the same.I posted it for WW to do for his farmers markets do you think it could catch on?BTW what is the history behind it?Cheers.

[jenny_haddow]

I used to cook and eat this a lot when I lived in Rio. Here's another version, one of many, the common factor is the small black beans if you can find them.

http://forum.sausagemaking.org/viewtopic.php?t=1528&highlight=feijoada

Jen[/quote]

[Zulululu]

Hi Jen,
Did not realize just how popular this dish was I had some with Portugese friends and loved it, someone gave me a roughly translated recipe which is the one I posted for WW as he has a problem selling his chorizo so suggested he could cook it up with the Feijoada.My freinds just refered to it as pork and beans.When my sons mates were small none of them ate beans until I cooked this up for them they are all in their twenties and still talk about it.I first ate chorizo at their home they now buy their chorizo from me .

[wheels]

Zulululu

I notice Peri Peri in it. Is this meant to be made as a fiery hot dish, or should it be used in moderation.

Phil

[robbie]

Zulululu

I notice Peri Peri in it. Is this meant to be made as a fiery hot dish, or should it be used in moderation.

Phil

Phew, the first encounter I had with peri peri was in Nigeria, I spread some on my steak!, that was the first and last time I've done something as dumb as that!, almost took the skin off of my lips.

Robbie.

[wheels]

Yep, that's the stuff!

[jenny_haddow]

Here's an interesting piece about the dish.

http://www.brazilbrazil.com/feijoada.html


Cheers

Jen

[wheels]

Thanks Jenny

[Zulululu]

The piri piri is to taste I do not add too much to the dish but put it out for those that like things hotttttt!
I may have posted one before but the one I use is as follows.
1 cup fresh birds eye chillies.
1 red pepper seeds removed.
Some fresh parsley or corriander leaves chopped.
Juice and rind of a lemon
3 big cloves garlic or to taste.
3Tb spoon olive oil.
Blend all ingredients together
Simmer for a while until garlic is soft.
Here comes the hard part add salt to taste.Adjusting the salt can be tough with this one so I just put a pinch in and hope for the best.
How to plant birds eye chillies, tried they never came up but the birds do it for me as soon as they turn red they eat them so I get up early and pick them.

[wheels]

Thanks Zulululu

Phil

[Dazzajapan]

love this stuff!! Get it at the churrasco place I often go to in Kobe.
10 bucks all you can eat brazilian bbq for lunch on weekdays..almost worthy of a flight to Japan it is THAT good.
Would like to have a crack at this.