Feijoada is one of the most traditional Brazilian dishes. If you are Hispanic or of Latin descent, you know rice and beans are a staple of our culinary traditions!
This version of rice and beans was born in Brazil when slaves wanted a meal to allow them to endure hard work, but also have that flavor and delicious reminiscence of their times in Africa!
They received left over parts of the pigs and cows – anything that the Senhores de Engenho (slave owners) didn’t want and added them to the pot with beans that they planted/harvested. That delicious mixture of sausage, pork legs, cow parts would cook for ours spreading the sweet aroma of a dish which later came to the most respectable kitchens in Brazil and became what we now call Feijoada, the most important and traditional dish in the Brazilian cuisine.
It’s served in all Brazilian restaurants with white rice, butter collard greens and churrasco (Brazilian Barbecue). Another great side dish is cassava flour with butter, called farofa!
The recipe is so easy and perfect for colder days, for a larger crowd or days you just don’t feel like cooking but want to have a nice warm meal waiting for you! It can be made with black or pinto beans. Depending on the region of Brazil, you will find a preference for each type of beans! I personally love both!
I hope you enjoy this dish that reminds me of my childhood and carries the strong flavors and ingredients made famous by the slaves who helped shape the Brazilian Cuisine landscape!
1 bag of beans Pinto or Black (I use Goya)
1 chopped onion
2 chopped tomatoes
2 tablets of caldo de carne Knorr ( brand my mom uses in Brazil), found at the Hispanic isle) or any bouillon cubes
Pinch of Cumin and Black Pepper
1 package of Hormel Salted pork
3 slices of Bacon
1 mild sausage ( I use Italian) chopped
Water to cover the ingredients
Place in crockpot to slow cook for 5/6 hours, check, when beans are soft and cooked, it is ready. Check salt, I don’t add salt, but if you like, add some at the end after tasting, because the pork already has salt.
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