Brazilian Feijoada

Updated at: Tue, 02 Jan 2024 01:43:07 GMT

Step 1

Finely chop the tomato and onion. Mix with 2 Tbsps of Olive Oil and 4 Tbsps of White Wine Vinegar. Season with dried oregano, salt and pepper. Reserve, serve with everything else.

Step 2

Dice the garlic and Onions. Cut the sausage into bite size rounds. Cut the Collard Greens in long thin strips.

Step 3

In a small or medium pan, add 1 tablespoon of oil, a pinch of diced onions and 1 garlic clove. Once it starts to get fragrant (about 2 minutes) add cracked black pepper, salt and any other seasoning you might want. Add the rice, and cook for 1~2 minutes. Add 2 cups of water, bring to a boil. Reduce to a simmer (medium-low heat), cover with a tight fitting lid and cook for 16 minutes. Let it rest until you cook everything else. Fluff the rice before serving.

Step 4

In a medium or big pan, add 1 tablespoon of oil and the onion. Let it sweat (2~3 minutes) then add half the garlic. Once both start to get some color, add the Sausage. Cook for 5~10 minutes until the sausage is getting some color and releasing its oils. Add the beans with the water inside the can. Add another 0.5 cup of water along with the Chicken or Beef Bouillon and let it simmer for 10~15 minutes, until it reduces some.

Step 5

While the beans stew is reducing, on a 12" frying pan add 1 Tablespoon of oil and half the garlic. Once it's fragrant (about 2~4 minutes) add all the collard greens and cook until wilted. Season well with salt, pepper and some vinegar.

Step 6

Note: If making Farofa (Cassava Flour) it usually comes seasoned, but you can fry some extra onion and garlic for extra flavor.

Step 7

Note: If making Vinagrete, just cut equal parts onions and tomatoes (one big of each) as small as you can, then add 2 Tbsp. of Olive Oil, 4~6 Tbsp. of White Wine Vinegar, 3~4 pinches of oregano, salt and pepper.

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