we’re making Feijoada, which is a Brazilian, it’s kind of a quintessential Brazilian beans, rice, sausages, collard greens, oranges. Sounds a little weird when you put it all together like that, but it’s really delicious comfort food.

My friend Dona motter, who you’ve seen before. We’ve made pão de queijo, we’ve made moqueca, we’ve made coxinha, we’ve made brigadeiro.

Done all those videos, I’ll put links to them if you want to see some more Brazilian food. Her mom came to visit last month for two weeks and while she was here, she came over and taught me how to make feijoada.

So we made a little video,

just a video of our dinner party, but it will teach you how to make feijoada, so if you want to just do that,

you can just fast-forward about 30 seconds. But I need to tell you something, too. Obviously they speak Portuguese, native language

I don’t speak any Portuguese, I speak English and a little bit of Spanish, Tunny’s mom, speaks Spanish, so that’s why you’ll hear us speaking Spanish to each other, cause it’s, we just figured out

that was the easiest way for us to communicate.

If that’s a little confusing, then that’s why. And I put all the instructions and a link to a printable recipe

down in the description box, so if you have any questions, you can refer to that.

How to Make Feijoada

Also, I’m still doing my podcast I’m doing a podcast every week I did Laura Vitale we did Elise Strachan from My Cupcake Addiction we did Rob Nixon, and we made it in Japan I did Laura Vitale we did Elise Strachan from My Cupcake Addiction we did Rob Nixon, and we made it in Japan,

We’re gonna start out with beans that have been soaked overnight Here Hita is showing me how the soaked beans got all swole up compared to the dry beans. So just add them to some fresh water, put a lid on it, and bring it to a boil.

For the rice she brought over some parboiled rice which honestly I had never used before. It’s, I think it’s like a rice that’s been pressure cooked and then dehydrated again but anyway we used parboiled rice. It was two cups of rice in your pot then you add four cups of hot water and a couple of chicken bouillon cubes.

Then roll it up, sort of, into like a really tight cigar shape, and then julienne it You get these really fine spaghetti strands almost, of collard greens. I’m gonna put those in a pot of water and boil them for about 30 minutes, until they’re sort of a dark green

Okay, now it’s time to check on our rice As the water cooks down, we’re gonna keep adding more hot water, maybe two more cups of hot water.

Let it cook for maybe 30 minutes, until it’s tender Kind of a loose guideline there Now for the meats, we’re using some sausages, linguiça and paio, I think that’s how you pronounce it.

What she’s telling me here is that the sausages that she gets in Brazil are usually all look-alike, like the paio and the linguiça look alike The ones that we were able to get here at the Brazilian market in Los Angeles look very different so you probably wouldn’t need to necessarily do this.

But what she normally does at home is cut the sausages into different shapes like at an angle or straight pieces so that once it’s all cooked

you can tell which one is which. I’m gonna add the sausage to the beans once the beans have started to get a little bit soft after about 30 minutes of cooking and just let that all cook together. So then while we’re waiting for the beans and the rice to cook,

we can start prepping the oranges and oranges are traditionally served with feijoada to enhance digestion that’s what Hita told me so she was also very impressed with the quality of oranges that we have in California so patting myself on the back not that I grew them or anything.

we’re gonna sort of make the seasoning for the feijoada. So we chopped up some garlic, chopped up some cilantro, some onion Throw that in a pot with a little bit of oil and saute it quickly Then add maybe half a cup of the bean cooking liquid.

Bring that to a boil, let it cool Now blend up that feijoada seasoning with the onions and the garlic and the cilantro and the bean water Now we’re gonna add that seasoning paste to the beans and let it cook another 30 minutes or so And she kept showing me a spoon of the bean liquid.

And she was describing it as dirty so it’s ready when that liquid looks dirty So when the liquid itself is dark, dark, almost black all the color of the beans has leached out and permeated the water and even the meats

like all the sausages and stuff kinda turn that color too that’s when you know it’s ready And of course also test the bean and make sure that you can pinch it easily between your fingers and that it tastes good.

And to season the collard greens we’re just gonna do a little bit of garlic in olive oil and a little bit of chicken bouillon and just saute that together until it looks a little sticky.

And add the drained collard greens and toss that seasoning all through the shredded collard greens Meant to serve it, they said usually the meat is taken out and put in a separate bowl and then the beans are served separately so that everyone can pick what parts they want more of

The rice, the collard greens the oranges for your digestion and then a little bit of farofa, which is a toasted tapioca flower We got all these sort of weird ingredients at the Brazilian market.

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