This is a recipe I picked up during my travels in Brazil and it has been a staple ever since. Its easy, hearty, spicy, satisfying and economical. I’ve seen it made with anything from tongue, to pork loin, to hot dogs. Feijaoda is one of those dishes that has as many versions as there are cooks who make it. Here’s mine…
1 cup dried Black Beans, soaked overnight in water
1 quart water,
1 lb. SRC Linguica
1 lb. SRC Dry-Cured Bacon, (could also use ham/ham hock)
1 large yellow onion, diced
7 garlic cloves, minced
to taste salt and pepper
½ cup parsley, chopped
4 cups Cooked white rice
to taste Malagueta peppers/hot pepper sauce
½ cup Farofa (manioc flour)/ bread crumbs, toasted
1. Slowly, on low-heat saute bacon until fat renders. If using ham or you are not able to render sufficient fat, add a little vegetable oil. Add diced onion and saute until translucent, about 3 minutes. Add garlic and saute for about 1 minute.
2. Add soaked beans, 1 quart of water, bay leaves, a couple of minced malagueta peppers (if using) and ham (if using). Simmer for 1 hour.
3. Meanwhile, slice linguica and toast breadcrumbs/ farofa.
4. Add sliced linguica and continue to simmer gently until beans are tender.
5. Stir in parsley, adjust seasoning with salt, pepper and hot peppers and serve over rice with the toasted breadcrumbs/farofa on top. Enjoy with a side of sauteed collard greens.
Servings/Yield: 4 servings
Source: Smokey Ridge Charcuterie