Feijoada (fay-ZHWA-dah) originated among Brazilian enslaved Africans, who prepared flavorful dishes from the leftover foods they were given. Today, feijoada is the festive national dish of Brazil. It is eaten in a leisurely fashion by friends and family as they sit around socializing and chatting, taking a little of this and a little of that from the feijoada groaning board. There are a multitude of regional, family, and personal variations of feijoada, which traditionally would include several different smoked meats. The elements that transform black beans into feijoada are Brazilian Rice, greens, fresh orange sections, Hot Pepper Lemon Sauce, and toasted cassava meal, which is called farinha in Brazil.
Our Brazilian Hot Pepper and Lemon Sauce should be made several hours or more in advance. However, you can make the beans while the Brazilian Rice simmers. The rice will be ready just a few minutes before the feijoada is finished cooking. Present the feijoada in the center of the table on a large platter: black beans on a bed of the rice with the greens piled to one side and the oranges arranged around the edges.
Serve the hot pepper-lemon sauce and any other condiments and side dishes in separate bowls.
- 2 cups chopped onions
- 2 garlic cloves, pressed or minced
- 1 cup minced celery
- 2 red, yellow, and/or green bell peppers, chopped
- ½ cup water
- 2 cups canned tomatoes (18-ounce can, undrained)
- ¼ cup chopped fresh cilantro
- ¼ teaspoon dried thyme
- ½ teaspoon ground fennel
- 1 teaspoon ground coriander
- 5 cups cooked black beans (four 15-ounce cans, drained)
- salt to taste
- 1½ pounds collard greens or kale
- 1 cup water
- 4 oranges
- 2 tablespoons soy sauce
- toasted cassava meal (optional)
- Place the onions, garlic, celery, bell peppers, and water in a large saucepan.
- Drain the juice from the tomatoes into the pan, squeeze the juice from each tomato into the pan, and then chop the tomatoes and set them aside.
- Place the pan on high heat and boil the vegetables, stirring often, for about 15 minutes, until the onions are translucent.
- Lower the heat and stir in the cilantro, thyme, fennel, and coriander.
- Add the black beans and chopped tomatoes, cover, and simmer on low heat for about 15 to 20 minutes.
- Add salt to taste.
- While the black beans simmer, remove and discard the collard or kale stems and rinse
- the leaves well.
- Stack the leaves and slice them crosswise into ¼-inch strips.
- In a saucepan, bring the greens and water to a boil.
- Cover and simmer, stirring frequently as the greens wilt, for about 15 minutes, until the greens are tender.
- Meanwhile, peel and section the oranges and set aside.
- When the black beans and the rice are ready, drain the greens and toss with the soy sauce.
- Serve the feijoada on a large platter as described above or on individual plates.
- Pass the toasted cassava meal at the table, if desired.
PER 18-OZ SERVING: 301 CALORIES, 16.2 G PROTEIN, 1.5 G FAT, 59.G G CARBOHYDRATES, 2 G SATURATED FATTY ACIDS, .5 G POLYUNSATURATED FATTY ACIDS, .2 G MONOUNSATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 1189 MG SODIUM, 5.4 G TOTAL DIETARY FIBER