Feijoada

Recipe from Lisa Joyner

1 can black beans
2 Tbsp oil
2 Tbsp salt
2 Tbsp garlic, separated
Chopped onions
6 bay leaves
Pork tenderloin, cubed
Bacon slices
Sausages, sliced

Add black beans to a medium-sized pot with oil, salt, 1 tbsp garlic, chopped onions and bay leaves. Cook for about 15 minutes in med heat and set aside.  In a separate pan, fry cubes of pork tenderloin and slices of bacon with garlic.  Add all the sausages sliced and stir medium-heat until dry.  Add the cooked meat to the pan with the black beans and your feijoada is ready!  Cook your feijoada more 10 minutes to meat soak in the black beans. You can add some pepper sauce to your feijoada.

Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and add to the feijoada.

Before serving the “Feijoada”, you can serve a caipirinha as an appetizer.  Feijoada is a main dish frequently served with white rice, collard greens and seasoned manioc flour (farofa).  To follow the “Feijoada”, we serve orange segments as a dessert.