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Feijoada

Jess says this picture is upside down. Tilt your head if you wish.

GUEST POST! This is the husband's specialty recipe. He says:

I grew up in Brazil and my mom used to make this. It's the staple food of Brazil. It started as a food that the slaves would cook, using the cheapest parts of the cow, and then it became kind of a national dish. 

It's very tasty.


The Recipe:
4 15-oz cans black beans, including the liquid
your choice of meat (I like sausage and pork, but traditionally there's beef)
4 cloves garlic, minced
1 onion, chopped
2 bay leaves
salt and pepper, to taste
2 c rice, cooked
creole seasoning (we use Chachere's) - not traditional, but we like it
1 bunch kale or spinach, sauteed
1 orange, sliced

  • Put beans, meat, garlic, onion, bay leaves, salt, and pepper in crock pot. Cook for as long as possible to let the juices sink into the meat.
  • Add water if necessary to make it like a stew.
  • Serve over rice with kale/spinach, orange slices, and creole seasoning as desired.


The Verdict:
Overall grade: (Jess wanted to put C here, because "It's not nearly as good as the things you make." Amy says A.)
Overall reason: Meat. Beans. Salt.
Time to prepare: 30 minutes, plus slow-cooking time.
Wife quote: "I wouldn't eat sausage, but if you want to put hot dog slices in it, I'd eat that."
Cat quote: "Meow."
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