Feijoada

Name: Feijoada
Yield: makes 4 servings
Ingredients: 1/2 pound dried black-eyed peas or kidney beans, rinsed and picked over; 2 large onions, peeled; 6 garlic cloves, peeled; 1 small dried chile or 1 teaspoon hot red pepper flakes, or to taste; One 1-inch piece fresh ginger, peeled and roughly chopped; 2 tablespoons corn, grapeseed, or other neutral oil; Salt and black pepper to taste; 1 tablespoon Fragrant Curry Powder (page 593) or any mild, good-quality curry powder; 2 large tomatoes, cored, seeded, and roughly chopped (canned are fine; use about 1 1/2 cups); 1 cup coconut milk, homemade (page 584) or canned; 4 Italian or other large sausages, optional; 1 tablespoon tamarind paste, homemade (page 585) or store-bought, or fresh lime juice to taste

December 14, 2011

In Brazil, feijoada is a meat dish with beans. In Goa, another former colony of Portugal, it is a bean dish in which meat is optional. I have been served and prepared it with both kidney beans and black-eyed peas and prefer it with the latter. To serve more people, simply double the beans and increase the remaining ingredients slightly or add meat; it won’t be much more effort. Serve over rice and make this entirely in advance if you like; it will keep, refrigerated, for a couple of days. Other legumes you can prepare this way: kidney or other red beans, black beans.

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