BRAZILIAN FEIJOADA and FAROFA Recipe - Cooking with Kids

My four year old son and I tackle a National Dish of Brazil recipe on our international cooking adventure: a big hearty bean stew called Feijoada. Traditional sides include cassava flour toasted in bacon fat (farofa) and sautéed collard greens (couve).
🔴 Subscribe bit.ly/3oKDBqi for new episodes when Sam and I cook authentic food from every country in the world
Read more about Brazilian cuisine: eatthisny.com/2...
Logo: noahdiamond.com/design
Feijoada is the National Dish of Brazil and it's such a labor intensive and massive plate that it's usually served only one day a week, usually Saturdays or Wednesdays.
It's essentially a rich smoky black bean stew with all the meat you can imagine. The meat inclusions vary from recipe to recipe but it almost always includes sausages, bacon, carne seca (dried beef), and ribs. Traditionally, it also would have included pig parts, like the snout, ear, and feet.
The word feijoada comes from the Portuguese “feijão) which means beans.
Also served with feijoada is Farofa - a unique garnish of toasted cassava (also called manioc or yucca) flour. It’s generously sprinkled on top of meat and fish dishes, especially feijoada, for a crunchy texture.
The other dish here is Couve a Mineira, a simple sautéed greens recipe with olive oil and garlic. Collard greens are usually the greens of choice, but I’ve also seen recipes using kale. We happened to already have a bunch of kale and so it was a no brainer to do that as well.
And if that colorful plate was not yet enough, Feijoada is usually served with white rice and slices of oranges.
RECIPES:
Inspired by:
easyanddelish.com
seriouseats.com
braziliankitchenabroad.com
• FEIJOADA: como fazer f...
INGREDIENTS:
Feijoada
1 pound black beans, dried
1/2 pound carne seca
1 pound pig parts including snout, feet, and ear
3 slices bacon chopped
1/2 pound linguiça sausage sliced
1/2 pound Paio sausage sliced
1 onion chopped
3 cloves garlic minced
3 bay leaves
1/2 tspn cumin
Kosher salt to taste
orange slices for serving
cooked white rice
Farofa
1 cup cassava flour
2 slices bacon diced
2 tbspn butter divided
1/2 onion diced
2 cloves garlic minced
salt to taste
black pepper to taste
Couve
1 bunch collard greens or kale sliced into strips
1 clove garlic minced
1 tbspn olive oil
salt to taste
black pepper to taste
INSTRUCTIONS
Feijoada
Soak the Beans
Cover beans with 3 inches of water. Stir around with your hand to remove any stones or impurities. Strain, rinse, and put back into pot.
Cover with double the amount of water, add some Kosher salt and soak for 12-24 hours.
Prepare and Cook the Meat
Soak the carne seca in water for 24 hours.
Rinse the pig parts in water and then cut into pieces.
Cover carne seca and pig part with water and bring to boil. Boil for 10 minutes. Using a slotted spoon, remove the meat and add into a large bowl. Discard the water.
Heat Dutch oven or large pot and cook chopped bacon for 3-5 minutes until browned. Remove with slotted spoon and set aside.
Add sausages to pot and brown for about 5 minutes. Remove and set aside.
Add chopped onion and cook until softened, about 5 minutes. Add garlic, salt, and bay leaf. Stir for a minute or two until fragrant.
Add pre-soaked beans, cumin, and stir for a minute or two. Then cover with water by about 2 inches. Bring to a boil.
Now add precooked carne seca and pig parts and lower heat to medium low. Cover and cook for 30 minutes.
Then add the bacon and sausages and cook at a simmer for 3-5 hours adding more water if necessary. Skim any fat or impurities off the top.
This can be made in advance, refrigerated and re-heated on stovetop when ready to serve.
Serve with farofa, couve, white rice, and orange slices.
Farofa
Add bacon to a cold cast iron skillet. Heat to medium.
Once fat renders, add 1 tbspn of butter. When it starts frying, add 1 more tbpsn of butter.
Add diced onion and cook until transparent, about 2 minutes.
Add garlic and continue frying until golden.
Add cassava flour and season generously with salt and black pepper.
Constantly stir gently to toast flour, but making sure it does not burn. About 2 minutes.
Couve
Add olive oil and garlic to frying pan and bring heat to medium. After 1 minute or so when garlic becomes aromatic, add sliced greens and sautée for about 3 minutes or so. Season with salt and pepper to test.
TIMESTAMPS:
Introduction to Brazil: 0:19
To jump straight to the cooking: 2:55
Soak the Beans - 2:38
The Meat - 3:33
Put it Together - 5:24
Couve - 5:54
Farofa - 6:04
Orange Slices: 6:31
Sam's Food Review: 6:47
Bonus Clip: 8:01
Watch our most recent videos: / eatthisny
CONNECT WITH US:
Eat This NY Blog - eatthisny.com
Instagram - / eatthisny
Facebook - / eat-this-ny-209449281899
Twitter - / eatthisny

[@EatThisNY]

Do you have any favorite Brazilian dishes? Have you ever tried feijoada?

[@jameslerner846]

Excellent recipe and review. 22,500 out of 10.

[@EatThisNY]

Thanks so much!! Yes, he really liked it! Highest score yet!!

[@caio1868]

Amazing video!

[@EatThisNY]

Thanks so much!!

[@louisemoreira3871]

as brazilians we usually use a pressure cooker with the beans and meat to make it even more incorporated, but hey, you nailed it!

[@EatThisNY]

Thanks so much!! Yes, I saw that in lots of recipes and videos. We don't have a pressure cooker (and limited space in our kitchen), so we thought a big pot would work well enough. Obrigado!!

[@DavidFSloneEsq]

You’re in JC? This coming Bastille Day, you should come to The French American Academy’s celebration on 3rd between Grove & Erie. My company provides the can can dancers, and this past summer your man Mike’s joint was one of the new food partners. It’s a fun time, and there are plenty of activities for youngsters.

[@EatThisNY]

We recently moved to Montclair but still visit JC often. Will have to check out the Bastille Day celebration. But then, we may have also made a video on French cuisine! I assume it is not until July?

[@DavidFSloneEsq]

Yes, sometime near the 14th.