I was born and raised in Posadas, the capital city of the state of Misiones, in the extreme north east of Argentina.
During my childhood years, our holidays used to be in one of Brazil’s southern beaches: Capão Da Canoa, a small village in the state of Rio Grande do Sul where habitants from Porto Alegre used to go for a beach getaway.
We even had an apartment, so we used to go very often. And in every visit, we ate at small local eateries where all of their dishes were first serve with a hot, flavorful and delicious: feijoada with white rice.
Originally, it’s a stew with mostly black beans and meat (pork feet, bacon, sausage, etc) that takes a lot of time to cook, as any stew!
So today, I want to share my abbreviated version of feijoada. This one, you’ll see, it’s an easy recipe and even though it doesn’t include all the ingredients of a traditional feijoada from Rio Grande do Sul… it’s still delicious!
- 1 lb California Grown Black Valentine Beans
- 1 large organic yellow onion chopped
- 3 thick slices applewood smoked bacon (always try to choose products with no antibiotics and humanely raised)
- 1 bavarian sausage fully cooked (I used this one from Trader Joe’s)
- 1/2 organic red bell pepper
- 1 organic garlic clove without the sprout
- 2 bay leaves
- 1 tbsp olive oil
- 1/2 tsp spices (I used Trader Joe’s 21 seasoning salute but any oregano, parsley, dried garlic, etc will work)
- salt, pepper
First, let’s talk about what beans I used. I bought 1lb of Black Valentine Beans and I let them in a bowl covered with water on my kitchen top overnight. Then, I drained the beans, gave them a quick rinse with cold water and set them aside.
In a large sauce pot over medium heat, pour the olive oil and add the chopped onions and garlic. Let them cook for 2 minutes and add the bacon and the red bell peppers.
Add the sausage, stir. Finally, add the rinsed beans and enough water to cover all the ingredients.
Add the spices, the salt and pepper. Stir and cover.
Cook on low heat for about 1.30 h or until beans are tender.
You can serve right away, or like I did, let it cool and freeze in different bowls so you can enjoy this dish on other days!
Usually, you this dish is served with white rice and a few drops of lemon juice over it.
Since we’re a multicultural family, I decided to serve the feijoada with some “tajadas” (fried plantain) and “arepas” (venezuelan corn flatbread) and everything was delicious!