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Feijoada (Fej-wa-da)

Brazilian Black Beans

This delicious and simple dish is typical of all regions in Brazil. It was first prepared by the Bandeirantes who were the early explores of the Country. It is the quintessential national Brazilian dish!

It is simply a stew of black beans with meat trimmings for flavoring and is traditionally served with steamed rice, stir fried greens with garlic, flavored salty cassava powder (farofa) and a fresh tomato and onion salad.
(This serves a lot of people – at least 15 – and it freezes very well!)

Ingredients:

  • 1 Kg black turtle beans – you can get it at Indian produce shops or at CASA IBERICA in Johnston st, Fitzroy – soaked overnight in cold water.
  • 200gr of Meat trimmings such as the ends of prosciutto or pancetta or
  • bacon cut in bite size pieces
  • 100gr of bacon bones (optional)
  • 3 Chorizo sausages cut into 5 cm pieces – feel free to have different
  • sausages the flavor will just be amazing the more variety you have!
  • 4 bay leaves
  • 1 large tin of chopped tomatoes

For the finishing flavor

  • 2 chopped onions
  • 4 cloves of garlic
  • 3 tablespoon of olive oil
  • fresh parsley and coriander to garnish
  • Salt and pepper to taste

Method:

It can be cooked in a large pot, slow cooker or pressure cooker.

Put all the ingredients in a large pot and add 3 liters of water. Cook for at least 3 hours on medium heat or until beans are soft. In a slow cooker; cook on low setting overnight for about 6 hours – use boiling water to speed up the process. In a pressure cooker it cooks in 90 minutes or less.

The end result is a creamy, wet stew and it will have a black color from the beans, add more water if needed. The beans will be very soft and would have absorbed the flavor of the meats. Salt and pepper to taste, only add more salt after beans are cooked, never before!

Finishing flavoring

In a pan, heat olive oil, fry chopped garlic until golden add chopped onions and fry until golden. Pour this mixture onto the beans, mix well and serve on steamed rice.

Garnish with parsley and coriander and serve with a tomato and onion salad.

This dish is best enjoyed with a nice glass of Caipirinha and listening to the smooth original Brazilian music!

Date →
Nov 16
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