Brazilian black bean dish (feijoada)
 

I lived in Brazil (Porto Alegre) way back in the 60s. That was gaucho
country. At a churrasco, they served a side dish made with black beans
and some meat called feijoada. It was often served over rice.

I have tried a couple of recipes off the Internet, but was
disappointed. Usually it was too spicy. The feijoada I remember was
much milder.

I'd be happy with a meatless version.

Does anyone know of a gaucho recipe for feijoada?

Brazilian black bean dish (feijoada)
 

Prof Wonmug wrote:
> I lived in Brazil (Porto Alegre) way back in the 60s. That was gaucho
> country. At a churrasco, they served a side dish made with black beans
> and some meat called feijoada. It was often served over rice.
>
> I have tried a couple of recipes off the Internet, but was
> disappointed. Usually it was too spicy. The feijoada I remember was
> much milder.
>
> I'd be happy with a meatless version.
>
> Does anyone know of a gaucho recipe for feijoada?
>

Most of the restaurants only serve it once a week. I had this in one of
those buffets that I called "weigh and pay", they weigh the food then
give you a ticket. In US money it was around $1.50. Mine was not spicy,
they probably held back on the cayenne.


You can check out the recipes he
http://www.brazzil.com/p24nov96.htm If you try a recipe and you like
it, please post it here.


Becca

Brazilian black bean dish (feijoada)
 

Becca wrote on Fri, 18 Dec 2009 07:42:18 -0600:

> Prof Wonmug wrote:
>> I lived in Brazil (Porto Alegre) way back in the 60s. That
>> was gaucho country. At a churrasco, they served a side dish
>> made with black beans and some meat called feijoada. It was
>> often served over rice.
>>
>> I have tried a couple of recipes off the Internet, but was
>> disappointed. Usually it was too spicy. The feijoada I
>> remember was much milder. I'd be happy with a meatless version.
>>
>> Does anyone know of a gaucho recipe for feijoada?
>>
> Most of the restaurants only serve it once a week. I had this in one
> of those buffets that I called "weigh and pay", they
> weigh the food then give you a ticket. In US money it was
> around $1.50. Mine was not spicy, they probably held back on
> the cayenne.

> You can check out the recipes he
> http://www.brazzil.com/p24nov96.htm If you try a recipe and you like
> it, please post it here.

It is amazing the new things I learn on this news group. I did not even
know that Brazil had Gauchos but, on investigating further, I see that
they do. I would not think the Gauchos, whose diet on the pampas was
almost exclusively meat, would have a meatless feijoada. Just in
passing, I made "Black Beans and Rice" from the recipe on a can of Goya
Black Beans. It was certainly meatless but I won't make it again.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Brazilian black bean dish (feijoada)
 

On Dec 17, 9:31 pm, Prof Wonmug > wrote:
> I lived in Brazil (Porto Alegre) way back in the 60s. That was gaucho
> country. At a churrasco, they served a side dish made with black beans
> and some meat called feijoada. It was often served over rice.
>
> I have tried a couple of recipes off the Internet, but was
> disappointed. Usually it was too spicy. The feijoada I remember was
> much milder.
>
> I'd be happy with a meatless version.
>
All the feijoada recipes I've seen, and the dishes I've eaten in
Brazilian restaurants, feature many parts of the pig. I think a
meatless version would no longer be feijoada. But black beans are
terrific by themselves, so you might try the recipe at the Epicurious
link here. Omit the optional Italian sausage, and cut the red pepper
flakes in half to reduce spiciness. I'd keep all the rest of the
recipe.... -aem
http://www.epicurious.com/recipes/fo...ck-Beans-20146

Brazilian black bean dish (feijoada)
 

aem wrote on Fri, 18 Dec 2009 09:05:42 -0800 (PST):

> On Dec 17, 9:31 pm, Prof Wonmug > wrote:
>> I lived in Brazil (Porto Alegre) way back in the 60s. That
>> was gaucho country. At a churrasco, they served a side dish
>> made with black beans and some meat called feijoada. It was
>> often served over rice.
>>
>> I have tried a couple of recipes off the Internet, but was
>> disappointed. Usually it was too spicy. The feijoada I
>> remember was much milder.
>>
>> I'd be happy with a meatless version.

<Quote>
All the feijoada recipes I've seen, and the dishes I've eaten in
Brazilian restaurants, feature many parts of the pig. I think a
meatless version would no longer be feijoada. But black beans are
terrific by themselves, so you might try the recipe at the Epicurious
link here. Omit the optional Italian sausage, and cut the red pepper
flakes in half to reduce spiciness. I'd keep all the rest of the
recipe.... -aem
<End quote>

Without the sausage, that looks like the Goya recipe I mentioned, tho'
cumin was replaced by oregano. Given my original reaction, I'd say that
the sausage was essential.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Brazilian black bean dish (feijoada)
 

Prof Wonmug said:
> I lived in Brazil (Porto Alegre) way back in the 60s. That was gaucho
> country. At a churrasco, they served a side dish made with black beans
> and some meat called feijoada. It was often served over rice.
>
> I have tried a couple of recipes off the Internet, but was
> disappointed. Usually it was too spicy. The feijoada I remember was
> much milder.
>
> I'd be happy with a meatless version.
>
> Does anyone know of a gaucho recipe for feijoada?

Meatless http://www.yogajournal.com/lifestyle...es/recipe/7126
http://vegkitchen.com/recipes/global-stew.htm#brazilian
Meatful http://www.cooks.com/rec/view/0,162,...230205,00.html
more difficult
http://www.foodnetwork.com/recipes/s...ipe/index.html
traditional http://www.maria-brazil.org/feijoada.htm

Brazilian black bean dish (feijoada)
 

On 12/18/2009 00:31, Prof Wonmug wrote:
> I lived in Brazil (Porto Alegre) way back in the 60s. That was gaucho
> country. At a churrasco, they served a side dish made with black beans
> and some meat called feijoada. It was often served over rice.
>
> I have tried a couple of recipes off the Internet, but was
> disappointed. Usually it was too spicy. The feijoada I remember was
> much milder.
>
But that can be fixed simply by backing off on the quantity of whatever
spice(s) you find is/are too strong.


> I'd be happy with a meatless version.
>
> Does anyone know of a gaucho recipe for feijoada?