This Page

has moved to a new address:

http://www.burnthismamadown.com

Sorry for the inconvenienceā€¦

Redirection provided by Blogger to WordPress Migration Service
<data:blog.pageTitle/>

This Page

has moved to a new address:

http://www.burnthismamadown.com

Sorry for the inconvenienceā€¦

Redirection provided by Blogger to WordPress Migration Service
----------------------------------------------- Blogger Template Style Name: Minima Designer: Douglas Bowman URL: www.stopdesign.com Date: 26 Feb 2004 ----------------------------------------------- */ body { background:#fff; margin:0; padding:40px 20px; font:x-small Georgia,Serif; text-align:center; color:#333; font-size/* */:/**/small; font-size: /**/small; } a:link { color:#58a; text-decoration:none; } a:visited { color:#969; text-decoration:none; } a:hover { color:#c60; text-decoration:underline; } a img { border-width:0; } /* Header ----------------------------------------------- */ @media all { #header { width:660px; margin:0 auto 10px; border:1px solid #ccc; } } @media handheld { #header { width:90%; } } #blog-title { margin:5px 5px 0; padding:20px 20px .25em; border:1px solid #eee; border-width:1px 1px 0; font-size:200%; line-height:1.2em; font-weight:normal; color:#666; text-transform:uppercase; letter-spacing:.2em; } #blog-title a { color:#666; text-decoration:none; } #blog-title a:hover { color:#c60; } #description { margin:0 5px 5px; padding:0 20px 20px; border:1px solid #eee; border-width:0 1px 1px; max-width:700px; font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.2em; color:#999; } /* Content ----------------------------------------------- */ @media all { #content { width:660px; margin:0 auto; padding:0; text-align:left; } #main { width:410px; float:left; } #sidebar { width:220px; float:right; } } @media handheld { #content { width:90%; } #main { width:100%; float:none; } #sidebar { width:100%; float:none; } } /* Headings ----------------------------------------------- */ h2 { margin:1.5em 0 .75em; font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.2em; color:#999; } /* Posts ----------------------------------------------- */ @media all { .date-header { margin:1.5em 0 .5em; } .post { margin:.5em 0 1.5em; border-bottom:1px dotted #ccc; padding-bottom:1.5em; } } @media handheld { .date-header { padding:0 1.5em 0 1.5em; } .post { padding:0 1.5em 0 1.5em; } } .post-title { margin:.25em 0 0; padding:0 0 4px; font-size:140%; font-weight:normal; line-height:1.4em; color:#c60; } .post-title a, .post-title a:visited, .post-title strong { display:block; text-decoration:none; color:#c60; font-weight:normal; } .post-title strong, .post-title a:hover { color:#333; } .post div { margin:0 0 .75em; line-height:1.6em; } p.post-footer { margin:-.25em 0 0; color:#ccc; } .post-footer em, .comment-link { font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } .post-footer em { font-style:normal; color:#999; margin-right:.6em; } .comment-link { margin-left:.6em; } .post img { padding:4px; border:1px solid #ddd; } .post blockquote { margin:1em 20px; } .post blockquote p { margin:.75em 0; } /* Comments ----------------------------------------------- */ #comments h4 { margin:1em 0; font:bold 78%/1.6em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.2em; color:#999; } #comments h4 strong { font-size:130%; } #comments-block { margin:1em 0 1.5em; line-height:1.6em; } #comments-block dt { margin:.5em 0; } #comments-block dd { margin:.25em 0 0; } #comments-block dd.comment-timestamp { margin:-.25em 0 2em; font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } #comments-block dd p { margin:0 0 .75em; } .deleted-comment { font-style:italic; color:gray; } .paging-control-container { float: right; margin: 0px 6px 0px 0px; font-size: 80%; } .unneeded-paging-control { visibility: hidden; } /* Sidebar Content ----------------------------------------------- */ #sidebar ul { margin:0 0 1.5em; padding:0 0 1.5em; border-bottom:1px dotted #ccc; list-style:none; } #sidebar li { margin:0; padding:0 0 .25em 15px; text-indent:-15px; line-height:1.5em; } #sidebar p { color:#666; line-height:1.5em; } /* Profile ----------------------------------------------- */ #profile-container { margin:0 0 1.5em; border-bottom:1px dotted #ccc; padding-bottom:1.5em; } .profile-datablock { margin:.5em 0 .5em; } .profile-img { display:inline; } .profile-img img { float:left; padding:4px; border:1px solid #ddd; margin:0 8px 3px 0; } .profile-data { margin:0; font:bold 78%/1.6em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } .profile-data strong { display:none; } .profile-textblock { margin:0 0 .5em; } .profile-link { margin:0; font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } /* Footer ----------------------------------------------- */ #footer { width:660px; clear:both; margin:0 auto; } #footer hr { display:none; } #footer p { margin:0; padding-top:15px; font:78%/1.6em "Trebuchet MS",Trebuchet,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } /* Feeds ----------------------------------------------- */ #blogfeeds { } #postfeeds { }

Wednesday, May 19, 2010

Brazilian Feijoada

This recipe is from my sister-in-law, Jillian, who loves Brazilian food. I also had some help from my friend Jen who used to live in Brazil and gave me some great tips for this recipe. It was great to try because I have never made anything like this before. It's very inexpensive and quite good! I served it over rice and with orange slices at Jen's suggestion. She also suggested collard greens as a traditional side dish for this meal. Thanks so much for the recipe, Jillian! Also, thanks to my mom for my new dutch oven!

Ingredients:
1 lb black beans
1 onion, roughly chopped
1 tomato, diced
2 slices of bacon, chopped
1 lb hot smoked sausage links, cut into 3/4" pieces
2 bay leaves
Salt, to taste
Orange slices for garnish

Directions:
Cover beans in a generous amount of water and soak overnight. Drain the beans and place in a dutch oven. Cover with water by 3 inches. Add bay leaves and salt, to taste.


Bring to a boil then reduce heat to low.


Cover and simmer until beans start to get soft, 2 to 4 hours. Add additional water, as necessary, if beans begin to turn dry. I actually had too much water and had to remove some after they finished cooking.


Saute the meat and onion until thoroughly cooked and onions begin to turn soft and translucent. Add the tomato and saute another minute or two.


Add mixture to beans and cook for 30 minutes.


At this point I still had a lot of excess liquid in the pan, so I removed most of it and let it cook down, uncovered at slightly higher heat for about another 30 minutes.

Discard bay leaves, adjust salt to taste, and serve over rice with orange slices.



Labels: ,

3 Comments:

Anonymous Anonymous said...

I love Feijoada! I have been on two trips to Brazil, and this is my favorite thing there. We ate it with cooked kale and ground up casava root.

October 21, 2011 at 7:28 PM  
Anonymous Anonymous said...

Credits for trying to make feijoada. But I would not call this feijoada, but black beans and sausage stew.
I understand that there many variations of feijoada, where some people use smoked pork and others use fresh fried pork. But you have to have a lot more ingredients than just the bacon and sausage. You gotta have the hocks, smoked are even better, and you can't pass on the ribs, small pieces nicely cooked before adding to the beans if not smoked. Spicy feijoada is not traditional either. It should be cooked slow and let the liquid become thick, not too thick, just enough. Try again adding more ingredients, use good quality ingredients, you will see that you have not had feijoada yet. I am sure you will love it. Bom apetite!

January 16, 2013 at 6:50 PM  
Anonymous Anonymous said...

Hi, this weekend is good designed for me, for the reason that this moment i am reading this great educational paragraph
here at my residence.

Also visit my webpage ... which probiotic is best (probioticsupplement.info)

August 6, 2014 at 3:21 PM  

Post a Comment

I love comments! Thanks for taking the time to leave me one! If you have a specific question, please make sure that your email is linked to your account so that I can respond to you directly.

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home

C + C Marriage Factory: Brazilian Feijoada

Brazilian Feijoada

This recipe is from my sister-in-law, Jillian, who loves Brazilian food. I also had some help from my friend Jen who used to live in Brazil and gave me some great tips for this recipe. It was great to try because I have never made anything like this before. It's very inexpensive and quite good! I served it over rice and with orange slices at Jen's suggestion. She also suggested collard greens as a traditional side dish for this meal. Thanks so much for the recipe, Jillian! Also, thanks to my mom for my new dutch oven!

Ingredients:
1 lb black beans
1 onion, roughly chopped
1 tomato, diced
2 slices of bacon, chopped
1 lb hot smoked sausage links, cut into 3/4" pieces
2 bay leaves
Salt, to taste
Orange slices for garnish

Directions:
Cover beans in a generous amount of water and soak overnight. Drain the beans and place in a dutch oven. Cover with water by 3 inches. Add bay leaves and salt, to taste.


Bring to a boil then reduce heat to low.


Cover and simmer until beans start to get soft, 2 to 4 hours. Add additional water, as necessary, if beans begin to turn dry. I actually had too much water and had to remove some after they finished cooking.


Saute the meat and onion until thoroughly cooked and onions begin to turn soft and translucent. Add the tomato and saute another minute or two.


Add mixture to beans and cook for 30 minutes.


At this point I still had a lot of excess liquid in the pan, so I removed most of it and let it cook down, uncovered at slightly higher heat for about another 30 minutes.

Discard bay leaves, adjust salt to taste, and serve over rice with orange slices.



Labels: ,