Feijoada

Feijoada - this easy-to-do version can be ready for dinner tonight. I was told by my Brazilian friend that this dish was created by slaves in the colonial Brazil. Feijoada became a national dish and very popular because it is easy to prepare for large crowds. The slaves started cooking the pork meat that farmland owners discarded such as ears, tails, feet in a big pot with black beans. This dish was incremented with pork sirloin and sausages that transformed the menu in a famous entree that everybody who visits Brazil has to taste. The following recipe is an easy-to-do version of Feijoada made only with pork tenderloin and sausages. This recipe is preferred for busy people that do not want to handle the salted pork ears, tails and feet found in the complete Feijoada.


Ingredients:

1lb of varied pork sausage (preferred smoked sausage)
1lb of pork tenderloin
Some slices of bacon
1 can of black beans (15.50 Oz)
2 table spoon vegetable oil
Salt, garlic, chopped onions and bay leaves

Serves: 6 portions

Directions:

Add black beans to a medium-sized pot with 2 tbs oil, salt, garlic, chopped onions and about 6 bay leaves. Cook for a bout 15 minutes on medium heat and set aside. In separate fry pan cook cubes of pork tenderloin and slices of bacon with salt and garlic. Add sausage slices and stir on medium heat until all water dries. Add the cooked meat to the pan with black beans and your Feijoada is ready! Cook Feijoada for more 10 minutes to soak meat with black beans. You can add some pepper sauce to your Feijoada at this point.

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

Feijoada is a main dish which frequently is served with rice.