|
|
 |
|
|
Feijoada
This Brazilian dish is perfect for a desert island – as long as it is a well stocked desert island. There are many versions of this dish, but we love this one.
Ingredients:
8 ounces dried black beans
Water enough to cover the beans
1 tablespoons olive oil
1 small onion peeled and chopped fine
3 garlic cloves, peeled and thinly sliced
1 bay leaf
1/2 teaspoon of red pepper flakes
3 cups spring water
1/2 pound boneless ham, cut into 3/4 inch cubes
3/4 pound boneless pork loin, cut into 3/4 inch cubes
1/2 pound hot Italian Sausage, sliced into 1 inch pieces
1/2 pint of cherry tomatoes, rinsed
Grated zest of a small orange (a microplane grater does this well)
1 to 2 oranges, peeled and thinly sliced for garnish
Cooked rice for garnish (optional)
About 1/4 cup chopped fresh cilantro or Italian parsley leaves
Directions:
Place the beans in the 5.5 Quart Round Oven and cover with water. Refrigerate overnight to soak.
Next day drain the beans into a colander. Preheat the oven to 350° F.
In the same 5.5 Quart round oven heat the olive oil and add the onion and cook stirring for about 5 minutes over medium heat until the onion is opaque.
Add the garlic and continue cooking for an additional minute until fragrant.
Immediately add the drained beans, bay leaf, pepper flakes, and water.
Stir in the meats, cherry tomatoes, and the orange zest.
Bring to a boil on the stovetop, skimming off the residue that floats to the top as necessary.
Cover and transfer to the preheated oven.
Bake for 1-1/2 hours, then remove the cover and bake for another 30 minutes, stirring occasionally.
The beans should be very tender at this stage.
Remove the bay leaf.
Carefully mash some of the beans with a wooden spoon against the side of the pan.
Serve the Feijoada immediately or let cool slightly then cover and refrigerate overnight.
Reheat slowly on the stove top over medium-low heat, stirring occasionally, or place in a 325° F oven until the stew reaches serving temperature.
Serve the stew in wide soup bowls topped with a few orange segments.
For a sturdier dish, pack cooked rice into 6-ounce ramekins and un-mold in the center of the dish then spoon over the beans and meat.
Repeat for each portion.
Sprinkle cilantro or Italian parsley over each serving as desired.
|
|
|
|
