Oma made Feijoada for us growing up, as did my mom, and again it took me a while to learn that a) This wasn’t something that everyone ate regularly (or knew how to pronounce) and b) Brazilian culture plays a big part in who our family is. So, inspired by my grandmother Oma, Carnaval, and the World Cup, I’m making a Mash-Up version of Brazilian national dish, feijoada.
My Oma is basically the OG Mash-Up (she just isn’t American…never even lived in the US!). She was born in the Ukraine, her family moved to Berlin when she was young, then to Sao Paulo when she was 12 because they had an uncle there and my great-grandma was prescient and knew it was time to get out of Germany. Eventually she met my Opa,who was a German Jew living in El Salvador and they shacked up right away and raised 5 kids in Central America (who now live all over the world). Also, she’s so smart and full of the best stories.
It’s freaking delicious, but do not cook the night before, say, you need to wear tight pants.
6 15 ounce cans, for a total of 90 ounces of canned black beans
2 large onions chopped
1 jalapeno, chopped
1 lb linguica or spicy fresh sausage taken out of casing
3/4 lb chorizo sliced
3/4 lb dried beef or corned beef
*if you can’t find dried beef: 1lb of stew beef cubed (we actually prefer this)
3/4 lb smoked bacon
1.5 lbs smoked pork chops or smoked spareribs
8 cloves of garlic chopped
4 bay leaves
10 black peppercorns, whole
Bring beans and all meats except sausages to a boil. Then add bay leaves, jalapeno, peppercorns, 4 cloves of garlic, and simmer for 1.5 hours in large pot, covered. At the 1 hour mark, saute 2 onions and remaining garlic with olive oil in a separate saute pan. Add sausages to pan and cook everything without covering. When cooked, add sausage, onion, garlic mix to the beans and meats. Stir together and let it keeping cooking for 20 more minutes, without covering. It can keep simmering until you are ready to serve it, or you can even prepare the night before and heat up to serve.Farofa: Ingredients
3 cups of thick grain manioc flour or cornmeal.
3 tbsp olive oil
handful of parsleyDirections
Cook onion in olive oil until soft, then stir in the manioc flour (or cornmeal). Scramble in the egg and then add a handful of parsley and keep on heat just a minute longer. Oma adds black olives.Collard Greens: Ingredients
2 bunches of collard greens cut into thin strips
juice from 1/2 a lime
3 garlic cloves
salt and pepper to tasteDirections
Mash garlic with a pinch of salt. Heat oil in skillet and then add garlic and cook for 30 seconds. Add collard greens, lime juice and some black pepper and cook until bright green, about 4 minutes.
Put it all together, and enjoy!