Feijoada (Brazilian Black Beans)
1 lb. Black beans, Soak overnight in lots of water
The next day, rinse beans. Then, put beans in pressure cooker and cover with enough water to have about 2" water above beans. Cook on high until pressure builds up. Then turn down to medium-low heat (enough to maintain pressure) and cook for about 20 minutes. Once cooled off and pressure is gone (follow pressure cooker instructions to ensure safety), remove lid and continue to simmer on stove top.
Seasoning:
4-6 cloves crushed or diced garlic, Sautee in vegetable or olive oil until golden brown, then add to beans, oil and all.
Salt to taste (approximately 4 teaspoons)
Optional:
4-6 Bay Leaves
Cilantro to taste.
Meat, (as much or as little as you like) add to simmering beans. For example: ½ lb. Pre-cooked bacon, ½ lb. smoked sausage, and/or ½ lb. pre-cooked seasoned pork. (I’ve been known to put up to 2 lbs of meat in a pot of beans, but it is optional according to personal preference.)
Allow to simmer as long as desired. The longer it is allowed to simmer, the more the flavors infuse and the thicker the end product will be. Of course, you can always add water if it becomes thicker than you would prefer.
Serve over Brazilian-style rice. (Note: if served over regular rice, the flavor may seem very bland.)
Brazilian-style rice
Hint: Brazilian rice, unlike Asian rice, is not sticky. Ideally, each grain should be separate from the others. It is also seasoned and flavorful.
2 cloves crushed or diced garlic, Sautee in 2-4 tablespoons olive oil. Then add:
2 cups regular white rice, uncooked. Sautee uncooked rice in oil until most of the translucent rice becomes opaque (white), stirring constantly. (Hint: When rice is first added to oil and garlic, it will become translucent, then as it cooks it will become opaque. Sometimes this happens very quickly.) Then add:
4 cups very hot water (should begin to boil immediately.) Then add:
Salt, to taste (approximately 2 tsp ) (Hint: The water should just barely, but definitely, taste salty.)
Reduce heat, cover and simmer 20 minutes or until rice is soft and no water is left in the bottom.
Optional:
1/4 to ½ cup diced carrots
1/4 to ½ cup raisins
1/4 cup chopped chives
Sounds kind of strange, but tastes really good.
Farofa (Topping that adds lots of flavor and texture.)
Sautee minced garlic and chopped onion in butter. Add desired quantity of manioc flour (may substitute corn meal or cream of wheat). Add salt (or better yet "Arisco Tempero Compelto") and parsley. May also add chopped bacon or smoked sausage. Sprinkle on top of beans and rice.
