Rachel Dana was our October 2012 Daring Cooks’ Challenge hostess! Rachel brought Brazil into our lives by challenging us to make Feijoada and Farofa along with some other yummy side dishes traditionally served with Feijoada, which is a delicious black bean and pork stew.
I made a vegetarian feijoada as we don’t eat pork. And since we don’t eat cereals with beans, I substitued the rice with quinoa.
I served the Feijoada with quinoa, cornmeal farofa, vinagrete and turnip greens.
I love Brazilian cuisine, as i had Brazilian friend, and they introduced me to the most tasty cuisine. I also had the opportunity to go to Curitiba for a month and I ate Pastel, Coxinha, real Churrasco, Brigadeiro, Sugar Cane juice, Corn juice, Pamonha etc. Before going pork free I use to prepare Fejoada quite often, and making it once agin brings back sweet memories.
I have been away for a while from the, I needed a short break. And guess what, I started learning crochet, and I am loving it.
I also have e new recipe in substitution to the smoked salmon
Tips: add salt once the bean has been cooked, this makes the beans softer.
Published: October 14, 2012
- Yield: 2 Servings
- Prep: 30 mins
- Cook: 60 mins
- Ready In: 1 hr 30 mins
Rachel Dana was our October 2012 Daring Cooks’ Challenge hostess! Rachel brought Brazil into our lives by challenging us to make …
- 200 g Beans soaked overnight, drained
- 2 Bay leaves
- 1 tsp Thyme fresh
- 1 tsp Cumin
- 2 tbsp Rice Oil
- 1 Red Onion chopped
- 1 clove Garlic minced
- Soak the beans overnight. Drain the water.
- I use a pressure cooker. Put the beans, thyme, bay leaves and the cumin in the pan and add water and cook for 20 minutes.
- Heat oil in a pan and sauteé the onions and garlic.
- Once the beans are cooked, add the sauteed onions and garlic and continue to cook for another 30 minutes. Add the salt.
- Serve with quinoa, turnip greens, farofa and vinagrete.
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