Recipe for Halal Brazilian Feijoada (Northeast style, minus the pork!)
Courtesy of Yasminah Ketchman, 2012
Cooking time: All day
• 1 pound (450 grams) dry black beans
• 4 Tbsp olive oil
• 2 large onions, sliced
• 1 head of garlic, peeled and chopped (Don’t skimp on the garlic!!!)
• 1 pound lean beef chuck, in one piece
• 1 pound (450 grams) carne seca (dried beef) or cornbeef, cut into chunks
• 1/2 pound (225 grams) fresh sausages, such as beef sausage
• 1 pound (450 grams) smoked sausage, such as smoked beef sausage
• 200 grams bacon (beef or turkey)
• 3-4 bay leaves
• 3 sprigs parsley
• 2 sprigs thyme
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 1/2 quarts water
• 4 cups black beans, picked over, soaked overnight, and drained
Soak the smoked and salted meats in a large pan overnight (just enough water to cover the meat). The next morning, drain, rinse, and soak again until ready to cook.
In a large heavy stock pot, heat the oil over medium low heat. Add the onions and cook, stirring occasionally, for 8 to 10 minutes, or until they are softened and translucent. Add the garlic and cook for 3 minutes more, until the aroma is released. Tie the bay leaves, parsley, and thyme together to make a bouquet garni, and add it to the pan, along with the dried soaked meats, fresh meats, and the water.
Bring slowly to a boil over medium, then reduce the heat and skim the fats from the top (the trick is to cook this over low heat! Do not turn the heat up and hope to cook it quicker!!!). Cook for 1 hour, then add the beans, return to a simmer, and again skim any fat from the top. Simmer for another hour.
As each piece of meat becomes fork tender, remove it, starting with the beef chuck and finishing with the salted meats. Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven. Remove all the meat and skin from any meats with bone in it. Discard the bone and add the meat back to the beans.
Cut the carne seca into 1/2 inch dice and also return it to the beans. Continue cooking the beans for 20 minutes more, or until tender. Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces.
For serving: Arrange the meats on a heated platter and place the beans on the other side. Serve hot, accompanied by cooked white rice and cassava flour sprinkled on top.
For tasty cassava flour: Heat one stick of butter over medium heat. Add one sliced onion and sauté until onions are translucent. Sprinkle in salt for taste. Add 2 cups of cassava flour. Sauté, stirring constantly, until browned thoroughly. Serve warm.
Courtesy of Yasminah Ketchman, 2012
Cooking time: All day
• 1 pound (450 grams) dry black beans
• 4 Tbsp olive oil
• 2 large onions, sliced
• 1 head of garlic, peeled and chopped (Don’t skimp on the garlic!!!)
• 1 pound lean beef chuck, in one piece
• 1 pound (450 grams) carne seca (dried beef) or cornbeef, cut into chunks
• 1/2 pound (225 grams) fresh sausages, such as beef sausage
• 1 pound (450 grams) smoked sausage, such as smoked beef sausage
• 200 grams bacon (beef or turkey)
• 3-4 bay leaves
• 3 sprigs parsley
• 2 sprigs thyme
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 1/2 quarts water
• 4 cups black beans, picked over, soaked overnight, and drained
Soak the smoked and salted meats in a large pan overnight (just enough water to cover the meat). The next morning, drain, rinse, and soak again until ready to cook.
In a large heavy stock pot, heat the oil over medium low heat. Add the onions and cook, stirring occasionally, for 8 to 10 minutes, or until they are softened and translucent. Add the garlic and cook for 3 minutes more, until the aroma is released. Tie the bay leaves, parsley, and thyme together to make a bouquet garni, and add it to the pan, along with the dried soaked meats, fresh meats, and the water.
Bring slowly to a boil over medium, then reduce the heat and skim the fats from the top (the trick is to cook this over low heat! Do not turn the heat up and hope to cook it quicker!!!). Cook for 1 hour, then add the beans, return to a simmer, and again skim any fat from the top. Simmer for another hour.
As each piece of meat becomes fork tender, remove it, starting with the beef chuck and finishing with the salted meats. Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven. Remove all the meat and skin from any meats with bone in it. Discard the bone and add the meat back to the beans.
Cut the carne seca into 1/2 inch dice and also return it to the beans. Continue cooking the beans for 20 minutes more, or until tender. Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces.
For serving: Arrange the meats on a heated platter and place the beans on the other side. Serve hot, accompanied by cooked white rice and cassava flour sprinkled on top.
For tasty cassava flour: Heat one stick of butter over medium heat. Add one sliced onion and sauté until onions are translucent. Sprinkle in salt for taste. Add 2 cups of cassava flour. Sauté, stirring constantly, until browned thoroughly. Serve warm.
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