Feijoada
"From the jump I need to clarify that I am not Brazilian and this is my take on Brazil’s National Dish. But living in Southern California I have been lucky enough to meet so many incredible Brazilians and even luckier to have them cook for me. I fell in love with Feijoada the first time I tasted it. The beans and braised meat are the ultimate in comfort food. And the Farofa on top gives the warming stew a lovely texture and crunch on top." This recipe was developed in partnership with Flavor & the Menu + Summit F&B, as part of their Kitchen Collaborative series by Chef Katy Velazquez.
Ingreadient
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1 lb Dried Black Beans
2 Tbsp Olive or Vegetable Oil
1 onion, diced
4 garlic cloves, minced
9 oz beef chorizo
½ lb slab bacon, cut into lardons
3 quarts water
2 large bay leaves, dried
Zest of 1 orange
2 Tbsp Custom Culinary® Gold Label Beef Base
1 lb linguiça or longaniza
1 rack baby back pork ribs
Kosher salt
1 c Manioc or Cassava Flour
2 Tbsp unsalted butter
1 clove garlic, minced
3 tablespoons fresh parsley, finely chopped
Direction
- Soak beans in a large pot of water overnight. Drain well.
- In a Dutch oven or heavy bottomed stock pot, heat oil over medium-high heat. Add onion and cook until softened, approx. 5-7 mins. Add garlic and cook for one more minute until fragrant. Add chorizo and bacon and cook another 3 minutes.
- Add dried beans, water, bay leaf, orange zest, and Custom Culinary Gold Label Beef Base. Bring to a boil and turn heat down immediately. Simmer for 45 minutes.
- While the beans cook, slice sausage into ¼ inch rounds. Use a knife or sheers to cut rack of ribs into 4 sections.
- After 45 minutes, add the meat to the pot. Increase heat to return pot to a boil and then bring down to a simmer. Simmer, partially covered for an hour.
- While the meat cooks, make the farofa. In a medium sized skillet, add butter and melt over medium heat. Cook the garlic until fragrant and softened. Add the flour and stir ensuring that it gets coated in butter and allow to cook until toasted and slightly darkened in color. Remove from heat. Stir in the parsley. Set aside until ready to serve.
- Once the meat is finished, use tongs to remove the ribs from the pot. Pull meat off the bone and discard bones. Add pork back to the stew.
- Taste and season with salt as needed.
- To serve, pour white rice onto a bowl or plate. Ladle stew over the rice. Top with Farofa and some fresh parsley.
