Lift the lid on the pot and unveil the secrets to mouth-watering Brazilian cuisine.
Ingredients
- 1kg dried black beans (Brazilian black beans)
- 1kg pork sausages, coarsely chopped
- 1 large ripe tomato
- 5 bacon rashers, rind removed, finely chopped
- 1 tablespoon olive oil
- 2 small brown onions, halved, finely chopped
- 2 garlic cloves, crushed
- Steamed white rice, to serve
- Orange segments, to serve
Method
- Step 1Place the beans in a large bowl and cover with cold water. Cover with plastic wrap and set aside for 3-4 hours or overnight to soak. Rinse under cold water and drain well. Place in a saucepan. Cover with cold water and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour or until beans soften.
- Step 2Add the sausage to the beans and cook, stirring occasionally, for 45 minutes or until the beans are tender. (If the mixture is too thick, add a little extra hot water.)
- Step 3Meanwhile, cut a shallow cross in the base of the tomato. Place tomato in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to lift the skin. Drain. Use your fingers to remove the skin and discard. Finely chop the flesh.
- Step 4Heat a non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 4-5 minutes or until golden. Transfer to a plate lined with paper towel to drain.
- Step 5Heat the oil in the same pan. Add the onion and garlic and cook, stirring, for 5 minutes or until the onion is soft. Return the bacon to the pan. Add the tomato and cook for 10 minutes or until tomato is soft.
- Step 6Use a slotted spoon to transfer 2-3 tablespoonfuls of the bean mixture to the tomato mixture. Cook, mashing the beans with a wooden spoon, for 5 minutes or until a thick paste forms. Add the tomato mixture to the remaining bean mixture and cook, stirring, for 5 minutes or until the stew thickens.
- Step 7Remove sausage from the stew and arrange on a serving platter. Transfer the bean mixture to a serving bowl and serve with the sausage, steamed rice and orange.
- Low carb
- Low sugar
- Lower gi
Nutrition
2695 kj
Energy
42g
Fat Total
16g
Saturated Fat
32g
Protein
1222.79mg
Sodium
1g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
You can use a combination of chorizo and beef sausages for this recipe. Brazilian black beans are available from speciality food stores. If unavailable, you can use dried kidney beans. Feijao is traditionally served with orange to offset its saltiness.
- Author: Ana Maria Ross (reader recipe)
- Image credit: wilkandson
- Publication: Australian Good Taste
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