It’s in the beans! Do this when the warmth of the sun leaves us for Rio de Janeiro’s famous beaches.
Brazilian warmth? When chilly weather arrives, we make our own. Here’s a heart-warming ‘quick and easy’ recipe that you can bring to your table.
by Alexandra Jackson
Let’s just say it: Brazil may move to the rhythms of Samba and Bossa Nova, but the country’s soul is fueled by good old rice and beans. They are a daily staple, especially when the weekend rolls around and family and friends are ready to relax.
On this side of the equator, the weeks leading up to the holiday season and the new year welcome this Brazilian tradition to our American kitchens. Now, that’s real Brazilian warmth!
Honestly, the variations on this quick and easy recipe are endless. In fact, this recipe can be your starting point to becoming a full-fledged feijoada Master.
The best ones prepare for the weekend by clearing out the refrigerator and throwing it into the pot. Or so the story goes.
Want to take the authentic route? Buy your beans in bags, not cans, then rise and soak them in cold water overnight. Then rise again, and slowly cook them in a water-filled pan on the stovetop until tender.
Can’t wait? Neither can I. So let’s tap into our inner Brazilian warmth and “bean” like a Brazilian!
Here’s what you’ll need:
1 – 29 oz can of Pinto beans, or one 15 oz can of Pinto beans and one 15 oz can of black beans. Watching your salt? Go with 3 cups of dry beans, above.
4 – strips of thick-cut, uncooked bacon (stay away from Maple-cured) cut into 1-inch pieces.
1 – medium link (6–8 oz) of cooked Portuguese Linguiça or Polish sausage, sliced into bite-sized pieces.
2 – cloves Garlic, minced.
Half a small onion, diced.
Water.
Salt and pepper to taste.
Here’s what to do:
1. Rinse the beans well, and set them aside.
2. Drop the cut bacon into a medium-sized saucepan over medium heat.
3. Importantly, when the bacon begins to brown on the edges, add the onions and garlic. Be sure to stir frequently until the bacon fries up soft.
4. Don’t let the garlic burn.
5. Add the beans. Then, add the meat. Add enough water to slightly cover the beans.
6. Cover tightly and simmer over low heat for an hour. Stir occasionally. Keep covered.
Serve with white rice. This is best if prepared the day before eating and goes great with friends, pork chops, beef of any kind, and a cold beer or two.
- Don’t forget the music! Samba, Pagode, smooth Bossa beats, or the warmth of Brazilian Jazz. Connect Brazil has more than a dozen reaming channels ready and waiting. Listening Apps, too! Check them out here.
I LOVE this recipe! The beans are just the beginning: This may be the single best thing you can do with a can of beans, but what would you add to the menu for a wintertime feast?
~ Alexandra
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