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Brazilian GP
Feijoada
Tradition states that the dish should have pigs ears
trotters and a tail in it. I have tried both and I tend to
agree, however not everyone wants that so I‘ve put
together a less challenging version The following recipe
is an easy-to-do version of "Feijoada" made only with pork
tenderloin, good quality bacon and sausages.
INGREDIENTS
1 lb of varied pork sausages (prefer smoked sausages)
sliced at an angle / /
1 lb of pork tenderloin cubed 1” pieces
6 slices of bacon full back rashers cut into 1/3rds
2 cans of black beans (15.5Oz each) drained well. Use
dried and cook them yourself again this is better as you
get the liquor as stock.
2-3 tablespoons vegetable oil
4 cloves of garlic,
2 medium onions chopped
3 bay leaves (bay leaves give a special taste to feijoada)
PREPARE
Add black beans to a medium-sized pot with 2 tbs oil,
salt, garlic, chopped onions and about 6 bay leaves. As
the mixture softens add a little bean stock if you have
made from scratch or a couple of splashes of wine (no
more). Cook for about 5 minutes in med heat then add water
to just cover cook for a further 10 minutes and set aside.
In a separate pan-fry the cubes of pork tenderloin and
slices of bacon with salt, garlic. Add the sausage pieces
to the bean mixture and warm through gently. When the
sausage is heated, add all of the pork/bacon mixture to
the pan with the black beans and stir over a low to
medium-heat.
Simmer on a very low heat for a further 10-15 minutes to
allow the flavours to blend.
Hint: to make the feijoada creamy, liquefy 1/2 cup of
black beans in the blender and return to the feijoada just
prior to serving. Serve either with steamed rice, or with
really crusty bread. I usually offer pepper sauce at the
table rather than assume. I have also used smoked belly
pork which although very tasty tends to make the dish too
cassoulet like.
Wine
Santa Catarina region are pretty reasonable as it is quite
far south and produces some full-bodied wines
By Phil Hitchings - the Grand Prix Gourmet
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