The whole planet's about to go footie-mad so anything and everything relating to World Cup host country Brazil is hot news right now. I decided to get in on the action by trying one of Brazil's most famous dishes, Feijoada, creating this simplified version which uses nothing but things that I already had in the cupboard.
Simple Feijoada with Golden Rice
3 onions, chopped
2 cloves of garlic, finely chopped
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
800g smoked sausages
400g tin of red kidney beans
beef stock (I used 2 Knorr stock pots)
1tsp smoked paprika
1tbsp Annetto seeds (known as Urucum in Brazil)
I had two packs of smoked sausages in the fridge which made up the meaty element of the dish. For a more authentic feijoada, you should also add 2 pork chops and some pork belly, chopped into small pieces - that sounds like a great way of using up leftovers from a roast pork joint. To get even more authentic, you can add pigs trotters, pig ears and pig snouts, but I think I might give that a miss !
In pan number one (for the rice), pour in a glug of olive oil and start frying 1/3 of the garlic and onion on a low heat.
In pan number two (for the feijoada), do the same with the rest of the onion and garlic.
For an authentic-looking golden rice, toss in 1tbsp of annatto seeds. I had these from a previous Kitchen Nomad box but don't go out and buy them specially - you could add 1tbsp turmeric instead to give it a yellow colour.
The Annetto seeds instantly start releasing their colour into the oil and onions.
Add the rice and cook for one minute; stirring constantly, then add boiling water and cook as normal, following the instructions on the pack.
In the second pot, add the red and yellow peppers and the sausages. Cook for 10 minutes, until the sausages are cooked through.
Add the tin of red kidney beans. (It should be black beans for a truly authentic feijoada but if you can't get them, red kidney beans will do just fine.) Add some beef stock - I plopped two Knorr Beef Stock Pots straight in and melted them, before adding water. If using stock cubes, dissolve in water beforehand.
Add enough water to come halfway up the feijoada and simmer for 10 minutes until the stock reduces and creates a thick sauce.
Adjust the seasoning - as my smoked sausages were very salty, I didn't need to add any salt but you may, depending on your ingredients. I also stirred in 1tsp smoked paprika for good measure. Serve over the golden rice.
I'm joining in with the World Cup recipe challenge over on the Cooking Around The World blog
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