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Feijoada
1 quilo feijao preto (1 kilo black beans)
1 q linguica de porco (pork sausage)
1 q lombo salgados (lombo is the back of a pig and salgado is salted)
1/2 q carne salgado (dried, salt meat)1/2 q carne salgado (dried, salt meat)
2 paios (portuguese sausage, large and short, smoked, very little fat in it)
2 orelhas (pig ears)
4 pes de porco (pig's feet)
1/2 q do costeleta salgado (salt ribs)
250 g toucinha defumado (like bacon, but but not sliced, in a chunk)
1 lingua defumado (smoked tongue)
3 cebolas med. picadinho (onions, chopped medium fine)
4 dentes de alho esmasgado (cloves garlic, smashed)
1 ou 2 folhas de louro (bay leaf)
pimenta do reino (black pepper)
malagueta (a hot red pepper)
All the salt meat above are the dried kind.
1/2 q carne fresca (fresh meat, probably beef)
1 q costeletas do porco (pork ribs)
The day before, put the salt meat in water, and soak, changing
water frequently to get the salt out. Put all meat in a roasting
pan in a slow oven for about 40 min. Drain excess salt. Soak the
beans in cold water for several hours or preferably overnight.
Cover beans with water, put on stove to cook. In a stew pot, put,
in alternating layers: beans, dried meat, tongue, and all other
meat and bones. Cook in low fire and check to see if it's cooked.
In a separate pan, fry in oil over low heat cow meat, pig ribs,
which are seasoned with lemon juice, onions, garlic, pepper. Watch
the salt. When golden, add all other ingredients, which by this
time should be already cooked.
Add water slowly, as necessary to make a thick stew that is well
cooked.
To serve, cut the meat into parts and place on a tray, apart: back
in slices, dried meat, tongue, fresh meat, fresh ribs, and smoked
bacon. The sausage and portuguese sausage in pieces, ears, feet,
bones, and the others that have been used are left in with the
beans. Serve with fresh orange slices (an acid type is better than
a really sweet orange), farofa, white rice, and collard greens.
Hot Sauce
Take some of the liquid from the beans, in a small bowl, and add
lots of pepper sauce, some vinegar, olive oil, scallions, onions,
diced tomato, garlic, lemon juice, 10 or so malaguetas, and salt.
Feijoada is traditionally served with some collard greens, rice,
farofa, and some sauce. Farofa is made of ground mandioca. The
way to eat all this is to put some feijoada on your spoon, with a
little rice, and a tiny bit of farofa, and eat them together.
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Feijoada 02