Prep 20 mins
Cook 2 hrs 13 mins
Feijoada (fay-ZHWAH-dah) is Brazil's most famous national dish.
- 2 lbs dried black beans
- 1 tablespoon vegetable oil
- 4 cups onions, chopped
- 3⁄4 lb turkey Polish kielbasa or 3⁄4 lb turkey Polish kielbasa, cut into 1/2-inch cubes
- 4 cloves garlic, minced
- 2 teaspoons cumin, ground
- 6 cups water
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 bay leaf
- 1⁄2 cup red wine vinegar
- 1⁄2 teaspoon hot sauce
- Sort and wash beans; place in a large Dutch oven.
- Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes.
- Remove from heat; cover and let stand 1 hour.
- Drain beans; set aside. Wipe pan with a paper towel.
- Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; saute 10 minutes or until onion is tender.
- Add cumin, and saute 1 minute. Return beans to pan.
- Add water and next 3 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 1 hour and 10 minutes or until beans are tender; remove bay leaf.
- Stir in vinegar and hot sauce.
first of all it is NOT a soup! Don't you know what you are doing? you are taking a traditional, delicious, food that you share with friends and family and you are putting TURKEY?!?! Try going to your local meat market (and i don't mean a bar) and get all the pork parts you can find and slow cook it for a few hours with traditional Brasilian spices... mean while drink some caipirinhas. Not too many otherwise you'll walk in zig-zag. try that instead!
Sorry... But this is far from a REAL Brazilian Feijoada. A Feijoada is made from salted pork cuts (feet, tail, ears, ribs, etc) jerked beef and at least 2 kinds of sausage cooked on black beans and served aside with white rice, stewed kale, orange, fried pork lard and other which may be different on other regions. You can eat with a traditional Brazilian drink called "Caipirinha" ("Cachaça", a distilled from sugar cane, with lemon and sugar), or beer, both ice-cold. It's a very fatty dish, very popular here on Brazil and very, very tasty. If you're not on a diet, of course...
i had the privelage of dodging the draft in brasil when i was a young man. I loved the food, the people and the language. my only regret with your recipe was the use of turkey sausages.............i just couldn't get behind it. maybe i'll try again soon. muito obrigado....... mike