My Not-So-Secret Potluck Recipe
Feijõada (Brazilian Black Bean Soup)
This recipe is created in Hawaii. Some ingredients were replaced with local flavor, like Portuguese sausage, pipi kaula (Hawaiian dry beef) and Chinese sweet and sour ribs. Feijõada is similar to American Chili in terms of "anything you can find in the kitchen". It's okay to play with which meat goes in there. I've heard Cuban cooks similar dish.
2 tablespoons oil
2 cups of chopped onions
1/2 cups of chopped garlic
3 bay leaves (chopped if fresh, crushed if dry)
2 tablespoons salt
2 teaspoons ground black pepper
3 5-oz packages of chorizo sausage, sliced 1/4-inch thick
3 6-oz packages of Portuguese sausage, sliced 1/4-inch thick
1 5-oz package of pipi kaula (Hawaiian dry beef) chopped
1 pound of meat:
Choice 1 - baby back spareribs, cut into individual ribs (pricy item in Hawaii)
Choice 2 - pork belly, cut into 1-inch cubes (not too expensive)
Choice 3 - Chinese sweet and sour ribs, defrost and keep the fat on the meat (affordable)
1 package of cured pork, cut to 1-inch cubes
1 pound package of black beans
10 cups water
To serve, spoon Feijõada over rice onto each serving plate.
Shake some of the hot sauce over the entire plate.
Garnish with the orange slices and farofa.
|Submitted by Luis Chen, Thanksgiving Dinner 2001 (Courtesy of Emeril Lagasse, 1999, FoodTV.com; Modified by Luis Chen for Hawaii's audience)|
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