Monday, June 15, 2015

Brazilian Feijoada: contributed by a friend

1-2 pounds pork or beef short ribs (boneless is easier)
bag of beans
4 cloves garlic minced 
1 can of mild Rotel tomatoes
2 chopped green peppers
2 cups chopped onion (or more)
3 tablespoons olive oil (divided in 2)
1-1/2 teaspoons salt
1 teaspoons pepper

Soak black beans overnight. Rinse in colander right before cooking.
Sauté pork ribs in 1-1/2 tablespoons olive oil until browned. Remove from pan.
In 1-1/2 tablespoons oilve oil: Sauté onion and garlic and green peppers. Add Rotel. Stir together with green peppers, onion and garlic. Add salt and pepper.
Add meat and rinsed black beans. 
Add water to cover all. Stir then cover.
Bring to a boil, then lower heat to simmer.
Keep covered and continue to cook and stir occasionally, until meat falls apart and beans are soft.
Add salt and pepper to taste.

Takes from 1-1/2 to 2 hours to cook.
Additional Ingredients: Bacon cuts and/or cut up sausage may be added as well.
Serve over white rice.

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