Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Feijoada
Date: February 17, 2007
Black Beans and Meat is the national dish of Brazil. Although usually involving several days for the preparation and traditionally calling for pig feet, ears and tail, this version is made with readily-available pork cuts. Serve this with hot white rice, sliced oranges and sliced white onion.
1 pound dried black beans
Good water (to cover beans)
6 normal cups good water
1 pound boneless ham, cut into 3/4-inch cubes
1 pound boneless pork loin, cut into 3/4-inch cubes
3/4 pound hot Italian sausage, sliced into 1-inch pieces
3/4 pound smoked sausage, sliced into 1-inch pieces
1 pint cherry tomatoes, stemmed
1 onion, peeled and chopped
1 teaspoon red pepper flakes
6 cloves garlic, peeled and minced
1/8 teaspoon orange zest
Preheat oven to 350 degrees F.
In a large Dutch oven, combine beans, the 6 normal cups of good water and remaining ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven. Bake 1 1/2 hours, remove cover and bake another 30 minutes, stirring occasionally.
Serve immediately, with cornbread, if desired. Or allow to cool slightly, then cover and refrigerate overnight.
Remove any fat from surface. Reheat Feijoada slowly.
Serves 12.