At our house this is Feijoada. A long LONG time ago when we had very little money for groceries I wanted to make something different. I had black beans, ground beef, and rice. After much searching I found a recipe for Feijoada and even though I had few of the ingredients, I made it with what I had.

Now, argue with me if you want but that is the true spirit of Feijoada, isn’t it? Using what you have in such a way as to create gastronomic Olympus.  Rich and spicy, filled with the flavors of Central and South America this is my version of a Brazilian dish.  It is flavorful, frugal, foreign and filling and can you ask for much more than that out of a food? Really?

I serve this with brown rice, and a salad of some sort. I think that in keeping with the simplicity of this dish the best dessert is fruit. I will post the fruit recipe soon, but for now try this dish. It is just so easy and versatile that you are bound to make it often. Adjust amounts for your family, and adjust peppers to your own tastes.

Feijoada

• 1 can organic black beans
• 1 can organic cannellini beans
• 4 slices smoked bacon, chopped and cooked until crisp
• 3 carrots peeled and sliced
• 2 cloves garlic chopped
• 1 onion, peeled and chopped
• Chopped hot peppers of choice, jalapeno, serrano, poblano etc. Adjust to your taste
• 1/4 tsp dried chipotle
• 1 pound ground beef
• 1 tsp cumin
• 2 cups of chicken broth
• 1 bunch fresh cilantro, chopped
• 2 limes
• 8 cups of cooked brown rice

1. Add a little olive oil to a skillet. Saute garlic, onion and peppers until tender.
2. Add meat and brown,
3. Season with salt and pepper to taste. Add cumin
4. Add chicken broth, carrots, and beans and simmer until carrots are tender, about 15 minutes.
5. Just before serving squeeze the juice of one lime into the stew.
6. Sprinkle with chopped cilantro and serve over the rice with slices of lime on the side.

Serves 8

image:marye audet

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