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Prairie Flavors Prairie Flavors


Prairie Flavors Going for the Gold By Laura Araujo


This month, Brazil comes to Oklahoma with the Olympics in Rio de Janeiro. Though most of us won’t travel to South America for the summer games, a great way to experience Brazil right here at home is by trying out a few of the country’s favorite foods. Brazil’s national dish, Feijoada, comes from the word fei- jão, Portuguese for “beans.” The Portuguese colonists who set- tled Brazil made this stew from the native black beans, along with various cuts of meats. To this day, beans (and rice) are staples of a Brazilian diet. Another popular dish is chicken stro- ganoff, which is typically served over rice instead of noodles. It’s easy to make and ready in less than 30 minutes—a perfect week- night meal. To satisfy a sweet tooth, try Brigadeiros, a type of chocolate “caramel” frequently served at birthday parties and other celebrations in Brazil. For more Brazilian recipes, visit Oklahoma Living’s digital edition at www.ok-living.coop.


Feijoada (Black Bean Stew) Serves 16


2 pounds dried black beans 1 tablespoon olive oil 1 onion, chopped 6 cloves garlic, minced 3 pounds meat (see note*) 3 bay leaves


1 tablespoon kosher salt 1 teaspoon black pepper


Feijoada Photos by Laura Araujo


26


Place the beans in a large pot or bowl and cover with water above the lev- el of the beans; soak overnight and drain. In a large pot, heat the oil. Add the onions and garlic and cook over low heat until softened, about 5 minutes. Increase the heat to high, add the meat, and allow it to sear on all sides. Add the beans, bay leaves, salt, pepper and enough water to


cover the beans. Cover the pot with a lid and cook on low for 2 to 3 hours until the beans and meat are tender. If using, add sliced smoked sausage during the last half hour of cooking. If the beans become too thick, add more water. Season with additional salt and pepper to taste. Serve beans over steamed rice. Popular side dishes include orange wedges, sautéed collard greens and farofa—a dish made from toasted manioc (cassava root) fl our.


*Note about meat: Use approximately 3 pounds of pork or beef (including bones). Tough cuts of meat work well in feijoa- da. Some choices include pig’s feet, pig’s ears, tongue, oxtail, short ribs, corned beef, chunks of top round, bacon, chorizo sausage and smoked sausage. Feijoada typically includes a few different varieties of meat in each batch.


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