A reading challenged I joined over on Litsy for 2021
In Hippie, his most autobiographical novel to date, Paulo Coelho takes us back in time to re-live the dream of a generation that longed for peace and dared to challenge the established social order-authoritarian politics, conservative modes of behavior, excessive consumerism, and an unbalanced concentration of wealth …
The Food part I picked was to make
FEIJOADA (BRAZILIAN BLACK BEAN STEW)
from
Curious Cuisiniere!
Brazilian Feijoada is a black bean and pork stew that is often served with farofa, toasted cassava flour.
**Since we’re using dried beans, you will need to soak them overnight before cooking the stew. **
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Dinner
Cuisine: Brazilian
Keyword: beans, pork
Servings: 10 people
Author: Lizet Bowen
Ingredients
1 pound dry black beans (soaked overnight)*
1 tablespoon olive oil
4 ounces slab bacon (rind removed), diced
1 pound pork ribs, cut into individual ribs
2 Mexican chorizo sausages, sliced
1 smoked sausage, such as linguica or kielbasa, sliced
1 large onion, chopped
4 cloves garlic, minced
3 tomatoes, diced
1 teaspoon salt
1 teaspoon ground black pepper
3 bay leaves
water
white rice (for serving)
farofa (for serving)
Instructions
In a large bowl with water, soak beans overnight.
When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
Use the same saucepan to brown ribs and sausages in batches. Set aside.
If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leave. Cover with water (about 8 cups).
Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
If the stew is too liquidy, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.
Serve with white rice and sprinkle some farofa on top.
Notes
* 1 pound dry beans = 2 cups dry beans = 6 cups cooked beans (Feel free to substitute drained, canned beans if desired.)
It is fun to see all the differing covers of this book.
