Brazil - Feijoada (Brazilian Black Beans)

This recipe idea came by recommendation from my brother-in-law, Will. He wanted to join in on the international cooking fun, so I let him have Brazil! This version is vegetarian, but a meat could easily be thrown in... I'm thinking chicken chunks (that doesn't make it sound very appetizing, does it?). Nevertheless, it was a very delicious, healthy dish! I put the beans on a bed of rice and some mixed greens.

Interesting facts about Brazil:

• Brazil has nearly 5,000 airports (the USA has about 16,000), though many are private.
• Prison sentences are reduced for every book a prisoner reads.
• Brazil has four time zones.

I listened to some traditional Brazilian music while I cooked.

 

Feijoada

4 tbsp olive oil

3 onions

1/2 teaspoon salt

1 1/2 teaspoons ground garlic

3 bay leaves (I left these out)

2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 teaspoons smoked paprika

2 teaspoons oregano

1/2 teaspoon black or white ground pepper

2 2/3 cups dried black beans (6-8 cups cooked) (I soaked the dry beans for 7 hours in water. I could have used canned beans, but would need to remove 1 cup of water in step 5.)

5 cups of water

1 vegetable stock cube (I used 1 tsp of chicken bouillon)

2 tablespoons soy sauce (I used coco aminos)

1 tablespoon red or white wine vinegar

1 tablespoon balsamic vinegar

1. Take two of the onions and chop or pulse 6-8 times in a food processor to easily chop. Puree the remaining onion in a food processor or lender and set aside for step 4. (I don't think the food processor is necessary. It might be easier just to chop with a knife.)

2. Fry the chipped onions in the olive oil over medium-high hat, stirring often, for 10 minutes. Add the 1/2 tsp salt at around the 5-6 minute mark when the onions are slightly golden.

3. Add all the spices and seasoning from the garlic to the ground pepper and stir well, toasting for two minutes.

4. Add in the pureed onion and fry for five minutes, stirring often.

5. Now add in the beans, water and stock cube.

6. After the beans have finished cooking (if used soaked dry beans, cook for 90 minutes, if used canned beans, simmer rinsed beans for 15 minutes), bring to the boil and add in the two types of vinegar and soy sauce. Reduce to a simmer and let cook for five minutes more.

7. Remove the bay leaves. If you'd like to thicken the sauce you can blend it a little, no more than half a cup. Serve.

In Portuguese, the official language of Brazil.... Ganhei meu distintivo - I earned my badge!