This entry is going to be very short. I will not ramble. I am in the process of moving flat and so have many more important things to be doing than divulging the culinary attributes of Brazil. However I did make this nearly two weeks ago and I thought that if I don’t post this now, I’ll have forgotten what it tastes like, not to mention what I put in it.
This is a very loose interpretation of a Feijoada, or Brazilian Black Bean Stew.
Feijoada
In short, a sausage chili con carne made with black beans and without the chili. A fair description I think.
Note: I was yet again in Sligo for this one, making my parents fund the extensive shopping list once more and so I couldn’t get my hands on any dried black beans, or even tinned black beans for that matter, so I opted for (forgive me Brazil) black bean sauce - of the Chinese variety. Somebody should take away my right to have a food blog right now! I am terribly ashamed but it’s the closest I could get. To make up for my shortcomings, I also threw in some tinned mixed beans, I think there were kidney beans, pinto beans, probably some other beans and who knows? There may have even been some black beans in there too.
Warning: Vegetarians look away now.
Serves 8 - 10
1 large smoked sausage, say 500g, sliced
chorizo, 300g, sliced
300g Irish sausages, cooked and sliced
a few gammon steaks, sliced
any other meat you fancy, the more the merrier
1 large onion, sliced
a few cloves of garlic, chopped
1 tin of tomatoes
3 tins of mixed beans
1 large jar of black bean sauce
salt and pepper, to taste
Sauté the onion and garlic in some olive oil and then add all of the meat, beans, black bean sauce, and anything else I may have forgotten that is mentioned above. Stew for a couple of hours and serve with rice. And there you a have it, my woeful attempt at Feijoada and any carnivores wet dream.
